Striped Bass with Toasted-Shallot Vinaigrette and Spinach |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1/2 cup plus 3 tablespoons, extra-virgin olive oil |
3 shallots, sliced into rings |
1 tablespoon capers, chopped |
1 tablespoon red wine vinegar |
kosher salt and pepper |
4 6-ounce pieces striped bass or halibut |
2 bunches spinach (about 1 pound), trimmed |
Directions:
1. In a saucepan, over medium-low heat, combine 1/2 cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes. Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates. Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.
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