Striped Bass with Fennel over Sauteed Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This peppery fish dish is a good source of lean protein, iron, and fiber. Ingredients:
4 cups diced fennel bulb (about 1 pound) |
2 cups diced red onion |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
cooking spray |
2 teaspoons sugar |
2 teaspoons capers, drained |
1 tablespoon balsamic vinegar |
8 (6-ounce) striped bass fillets without skin |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 teaspoons olive oil |
6 garlic cloves, thinly sliced |
2 pounds fresh spinach, trimmed |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 450°.
2. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.
3. Preheat grill to medium-high heat.
4. To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.
5. To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.
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