Striped Bass with Toasted-Shallot Vinaigrette and Spinach

Name: Striped Bass with Toasted-Shallot Vinaigrette and Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers, chopped; 4 servings Kosher salt and pepper; 118 milliliters extra-virgin olive oil; 1 Tbsp red wine vinegar; 3 shallots, sliced into rings; 454 grams bunches spinach (about , trimmed; 680 grams striped bass or halibut

You can never have too many main course recipes, so give Striped Bass with Toasted-Shallot Vinaigrette and Spinach a try. This recipe makes 4 servings with 444 calories, 34g of protein, and 31g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of capers, wine vinegar, spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

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.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Sauce Pan

Transfer to a bowl and stir in the capers, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

Ingredients you will need

Vinegar

Capers

Pepper

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Pepper

Fish