Striped Bass with Toasted-Shallot Vinaigrette and Spinach

Striped Bass with Toasted-Shallot Vinaigrette and Spinach
Photo by Hector Manuel Sanchez

Ingredients

  • Kosher salt and pepper
  • ½ cup plus 3 tablespoons, extra-virgin olive oil
  • 3 shallots, sliced into rings
  • 1 tablespoon capers, chopped
  • 4 6-ounce pieces striped bass or halibut
  • 1 tablespoon red wine vinegar
  • 2 bunches spinach (about 1 pound), trimmed

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 ...

View full recipe at My Recipes

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