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Receta Roasted Striped Bass With Chive And Sour Cream Sauce
by Global Cookbook

Roasted Striped Bass With Chive And Sour Cream Sauce
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  Raciónes: 6

Ingredientes

  • 2/3 c. lowfat sour cream
  • 2 Tbsp. water
  • 4 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/2 c. finely-minced fresh chives
  •     Freshly-grnd black pepper to taste
  • 6 piece striped bass fillet with skin - (5 ounce ea)
  • 1 1/2 Tbsp. vegetable oil
  • 1 x lemon cut into 6 wedges
  • 2 ounce onion sprouts - (2 c.)
  •     (or possibly garlic chive sprouts)
  •     Spicy Garlic Potatoes And Zucchini (see recipe)

Direcciones

  1. For the Sauce: Blend lowfat sour cream, water, juice, salt, and chives in a blender till mix just turns pale green. Season with pepper.
  2. For the Fish: Preheat oven to 450 degrees. Remove any pin bones from fish with tweezers or possibly needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (don't cut through flesh) and season fish with salt and pepper.
  3. Heat oil in a 12-inch nonstick skillet over high heat till warm but not smoking, then sear fish, skin-sides down, in 2 batches till skin is golden and crisp, 3 to 4 min (fish won't be fully cooked). Transfer, skin-sides up, to an oiled shallow baking pan.
  4. Roast fish, uncovered, in middle of oven till just cooked through, 7 to 8 min.
  5. Spoon 3 Tbsp. sauce onto each of 6 plates and top with Spicy Garlic Potatoes And Zucchini. Squeeze 1 lemon wedge over each fillet, then place fish, skin-sides up, over vegetables. Top fish with sprouts.
  6. This recipe yields 6 servings.