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Striped Bass and Salad with Lemon-Mint Vinaigrette

INGREDIENTS
3 TBSP. extra-virgin olive oil, divided
4 striped bass fillets
1/2 tsp. kosher salt-   divided
1/2 tsp black pepper, divided
2 TBSP. chopped fresh mint
2 TBSP. fresh lemon juice
2 tsp. maple syrup
6 cups baby spinach leaves
2 medium peaches, sliced, if using canned, drain
1/2 English cucumber, halved lengthwise and sliced
1/4 cup sliced toasted almonds or pecans

DIRECTIONS
Heat a large nonstick skillet over medium-high heat.
Add 1 TBSP. oil.
Sprinkle fish evenly with ¼ tsp. each salt and pepper.
Add fish to pan; cook 3 minutes on each side.
Combine remaining ¼ tsp. salt, 1/4 tsp. pepper, 2 TBSP. oil, mint, juice and syrup in a large bowl, stirring with a wisk.
Add spinach, peaches and cucumber and toss gently to coat.
Divide spinach mixture among plates, top with fish and sprinkle with nuts.
Serves 4.


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