- 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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