Striped Bass With Sauce Verte

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September’s here & that means the striped bass will be biting! Enjoy both fishing & eating!

1 1/2 lbs. striped bass

rub on 1 tbsp extra virgin olive oil & a pinch of black pepper

bake on baking sheet at 350 degrees for 12 minutes

dress with 2 -3 tbsp of sauce verte’

Portion:
6 oz. for men
3 oz. for women

Sauce verte’:

1 tbsp Spectrum canola mayo ( or extra virgin olive oil )
1 teaspoon dijon mustard
1 diced shallot
2 tbsp red wine vinegar
1 tbsp Sicilian lemon juice
1 tbsp capers
1/3 cup fresh basil leaves
1/3 cup fresh Italian parsley
1/2 cup baby leaf spinach
a pinch of black pepper
a pinch of dried tarragon
a pinch of minced garlic

puree’ for 3 minutes.

serve w/ 1 cup steamed broccoli w/ fresh squeezed lemon & a pinch of garlic

& salad: 2 cups baby leaf spinach, 1 cup arugula, 1/2 diced cucumber, 1/4 cup roasted red pepper topped w/ 3 tbsp mixture of olive oil & vinegar or Cardini’s light balsamic vinegarette dressing.

This meal may be used as Meal 4 in the book, Remedy Recipes. To use for meals 2 or 3, place the striped bass over brown rice, barley, or quinoa, mixing in a teaspoon or tbsp of sauce verte’ ( 1 cup for men, 1/2 cup for women )

Mangiare’, Piaccia!

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