Happy April Fools Day! I’m not good at the whole prank thing, so I’ll leave that up to other bloggers to deliver foolery to commemorate the occasion. 🙂
As an attempt to get more sustainably harvested fish into our diet, we found out the HEB delivers their fish on Tuesday mornings. So we’re going to try and make Tuesday ‘fish day’ to maximize the amount of fish we’re eating, our choice of fish and the freshness of the fish we’re consuming. This is a recipe that originally called for snapper but striped bass seemed like a better option. I’ve even seen it sold as whole fish, locally caught in whole foods for a very good price! Someday I’m going to get around to grilling a whole fish.
Anyways, this recipe is fairly simple and fast which is the beauty of it, but it’s also healthy and delicious, so really, where do you go wrong?
Recipe for Sauteed Striped Bass with Green Orzo Salad
Recipe Courtesy of Whole Foods
3 cups cooked orzo (or long grain white rice, like basmati)
6 scallions, cut on a bias
8 oz feta cheese
1/2 cup green olive mix, chopped
6oz grape tomatoes, halved
1/4 cup parsley, chopped
1/4 cup oregano, chopped
4 pieces of 6 oz Striped Bass fillet
1 tbsp olive oil
4 tbsp lemon juice
Combine cooked rice with scallions, feta, olives, tomatoes, parsley and oregano in a bowl. Season well and set aside.
Make lemon vinaigrette by whisking the olive oil and lemon juice together.
Coat the snapper fillets with olive oil, salt and pepper. Heat a saute pan to medium high heat and sear fish for about 2 minutes on both sides or until just cooked all the way through.
Plate the rice and fish and drizzle with the vinaigrette.