Southwestern Striped Bass with Fresh Salsa

  • 3 tomatillos -- diced
  • 1 c. cherry tomatoes -- halved
  • 1/2 banana pepper -- diced
  • 1 clove garlic -- minced
  • 1/4 c. sliced green onions
  • 1/2 tsp. chili oil
  • 1 tsp. lime juice
  • 1/2 tsp. southwestern seasoning
  • Pinch salt
  • 1 T. olive oil
  • 1 lb. striped bass -- cut into 2 fillets
  • 1 clove garlic -- minced
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. kosher salt
  • 1 tsp. lemon juice
  • 2 tsp. rice vinegar

In a small bowl, combine the first nine ingredients (tomatillos through salt). Mix and let rest.

Heat the olive oil over medium-high heat in a small skillet. Add the striped bass, skin side up, and allow to cook for 3 minutes or until the fish is browned. Carefully flip the fish, season with the garlic, pepper, paprika and salt and lower the heat to medium. Cook for an additional 5 minutes. Add the lemon juice and rice vinegar, reduce the heat to low and cook an additional 5 minutes. Serve the fish over rice and beans and top with the prepared salsa.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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