striped bass and stir fried seasonal veggies

Name: Striped Bass and Stir Fried Seasonal Veggies
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 pound(s) thick fillet of striped bass; 1 - fresh lime,; 1 or 2 teaspoon(s) jose can you sea? s a l t; 1 tablespoon(s) olive oil to drizzle over the fish; 1 tablespoon(s) olive oil for the pan; ## MAKE A STIR FRY USING FAVORITE SEASONAL VEGGIES:; 1 small bok choy, rinsed and sliced; 1 medium zucchini, sliced; 1 small yellow summer squash, sliced; 1 - stalk of celery sliced; 1 tablespoon(s) olive oil; ## SAUCE:; 2 tablespoon(s) sour cream; 2 tablespoon(s) mayonnaise; 1 dash(es) dill; 1 dash(es) cilantro, dried

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16 Pinches 8 Photos

Beth M.

M.V. Island, MA

Updated on Jul 15, 2011

Today while sitting along the dock overlooking the small fishing village near our home, I was offered a fresh fillet of Striped Bass. Knowing my husband doesn't eat fish, I said I'd love a small piece for myself. Then I thought how will I cook it? This friend said she put it in Italian dressing and then grilled it. However, I didn't feel like cooking over charcoal today, but I came up with the following recipe.

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My husband caught this 52 pound striper! This was caught from his boat close to shore and he had it made into a fiberglass mold.

prep time 10 Min

cook time 15 Min

method ---

yield Two

Ingredients

1 pound thick fillet of striped bass
1 - fresh lime,
1 or 2 teaspoons jose can you sea? s a l t
1 tablespoon olive oil to drizzle over the fish
1 tablespoon olive oil for the pan
MAKE A STIR FRY USING FAVORITE SEASONAL VEGGIES:
1 small bok choy, rinsed and sliced
1 medium zucchini, sliced
1 small yellow summer squash, sliced
1 - stalk of celery sliced
1 tablespoon olive oil
SAUCE:
2 tablespoons sour cream
2 tablespoons mayonnaise
1 dash dill
1 dash cilantro, dried

How To Make striped bass and stir fried seasonal veggies

Step 1

First I squeezed the lime juice over the raw fish, then I sprinkled the jose can you sea? over the fish.Drizzle 1 Tb.o.o. over the fish.

Step 2

Pour 1 Tb. o.o.into a skillet and over medium-high heat-sear the fish (cut into thick serving pieces if it's a large fish fillet)and cook until white inside and browned on the bottom. I removed the skin from the fish before cooking it. Turn and brown it on the other side, about four or five minutes per side, and moisten the top with the oil that was used to drizzle over it with the seasonings.
Step 3

While this is cooking, I heated a larger skillet and added o.o. and put the sliced Bok Choy, zucchini and summer squash in it and stirred to keep it from burning or sticking to the pan. After it seemed to be soft and wilted, I turned it to low, and I put the fish pieces on top and covered it with a plate. I turned off the heat, while I was doing my husband's meal.
Step 4

I mixed 2 Tbs. mayo and 2 Tbs. sour cream, with cilantro and dill,a generous dash of each. Then I covered it and chilled it until I was ready to eat.
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