Sautéed Striped Bass with Lemon-Caper Sauce
Sautéed Striped Bass with Lemon-Caper Sauce is a gluten free, primal, fodmap friendly, and pescatarian main course. One serving contains 258 calories, 30g of protein, and 13g of fat. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have butter, capers, striped bass fillets, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Heat a large stainless steel skillet over medium-high heat.
Add oil to pan; swirl to coat.
Sprinkle fillets with salt and pepper.
Add fillets to pan, skin side up; saut 4 minutes or until lightly browned. Turn fillets over; saut 4 minutes or until desired degree of doneness.
Remove from pan; keep warm.
Add capers to pan; cook 15 seconds, stirring frequently.
Add clam juice and lemon juice; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes).
Add butter; stir with a whisk until butter melts. Stir in parsley.
Wine note: Bursting with fruit and minerality, the classic Domaine A et P de Villaine "Bouzeron" 2007 ($23), from a small French town in the Cte Chalonnaise, is an ideal companion to this refreshingly simple wild striped bass. --Alexander Spacher