Sauteed Striped Bass with Summer Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can substitute any firm, white-fleshed fish for the bass fillets. Ingredients:
4 (6-ounce) striped bass fillets, skinned |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper |
1 tablespoon olive oil, divided |
cooking spray |
1 cup (2 x 1/4-inch) julienne-cut yellow squash |
1 cup (2 x 1/4-inch) julienne-cut zucchini |
1 cup (2 x 1/4-inch) julienne-cut carrot |
1 cup vertically sliced red onion |
3/4 cup julienne-cut fennel stalks |
1/4 cup chopped fresh basil |
1 tablespoon white wine vinegar |
1/2 teaspoon dried thyme |
3 garlic cloves, minced |
basil sprigs (optional) |
Directions:
1. Sprinkle fish with 1/4 teaspoon salt and black pepper.
2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet; keep warm.
3. Combine 1/4 teaspoon salt, 2 teaspoons oil, squash, and next 8 ingredients (squash through garlic), and toss well. Wipe skillet with paper towels; recoat with cooking spray. Add vegetable mixture, and saute 4 minutes or until crisp-tender. Serve fish over vegetables; garnish with basil, if desired.
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