Pan-Seared Striped Bass All’amatriciana
Jan 2nd, 2011
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 4 (6-ounce) striped bass fillets
- 1/4 plus 1/8 teaspoon salt, divided
- 2 ounces pancetta, finely chopped
- 1/2 cup chopped onion
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, quartered
- 1 teaspoon balsamic vinegar
Preparation
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan, skin side up; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm.
2. Return pan to medium-high heat. Add remaining 1 teaspoon oil and pancetta; cook 1 minute, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes or until pancetta is browned, stirring occasionally. Add tomatoes and vinegar; cook 3 minutes or until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, stirring well. Serve sauce with fish.
Nutritional Information: Calories: 272 Fat: 12.1g (sat 3.4g,mono 5.4g,poly 2.1g) Protein: 33.2g Carbohydrate: 5.8g Fiber: 1.3g Cholesterol: 146mg Iron: 1.7mg Sodium: 577mg Calcium:42mg
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Written by Lea Barlow • Leave a comment
