Sautéed Striped Bass with Summer Vegetables

Sautéed Striped Bass with Summer Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup (2 x 1/4-inch) julienne-cut yellow squash
  • ¼ cup chopped fresh basil
  • ½ teaspoon salt, divided
  • 1 cup vertically sliced red onion
  • 1 cup (2 x 1/4-inch) julienne-cut carrot
  • Cooking spray
  • 3 garlic cloves, minced
  • + 8 more ingredients
    • ¼ teaspoon black pepper
    • 1 tablespoon olive oil, divided
    • Basil sprigs (optional)
    • 1 cup (2 x 1/4-inch) julienne-cut zucchini
    • 1 tablespoon white wine vinegar
    • ¾ cup julienne-cut fennel stalks
    • 4 (6-ounce) striped bass fillets, skinned
    • ½ teaspoon dried thyme

Sprinkle fish with 1/4 teaspoon salt and black pepper. 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. Combine 1/4 ...

View full recipe at My Recipes

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