Striped Bass,Quinoa and Mesclun Greens

I saw striped bass on offer at Wholefoods and decided to give it a try. Striped bass has a meaty but flakey texture that complements a wide array of dishes.I’m a big fan.To achieve a healthy and balanced diet, it is generally recommended to include two portions of oily fish in your diet. This kind of fish is reportedly high in protein and provides each of the amino acids that you need to include in your diet. It is also a fine source of omega fatty acids, vitamins, and minerals. I simply pan-fried it on both sides until tender and served it with sweetcorn, nutritious quinoa and mesclun greens.

Striped Bass, sweetcorn, quinoa and mesclun greens

Ingredients:

  • 2 stripe bass (I used Pacifico Aquaculture)
  • 1 cup quinoa
  • ½ cup sweetcorn
  • 3 cups mesclun greens
  • 2 cup vegetable broth
  • 2 tbsp olive oil
  • ¼ cup balsamic vinaigrette

Method:

  1. Defrost fish (In refrigerator overnight).
  2. With a sharp knife score three diagonal shallow cuts across the skin.
  3. Wash and rinse quinoa.
  4.  Add quinoa to a pot and add 2 cup vegetable broth
  5.  Heat up a non-stick pan and coat with olive oil. Add the fish skin-side down and sear for approximately 3 minutes and then flip. Sear until fully cooked.
  6.  Toss mesclun greens with balsamic vinaigrette.
  7. Plate and enjoy.

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