Striped Bass with Sweet Pepper Sauce
- Total Time
For a satisfying side dish, serve this fish with baby potatoes sprinkled with salt and pepper to taste (two 2 1/2-ounce cooked potatoes for each serving.)
roasted red peppers (packed in water)7 oz, (not oil packed), drained
balsamic vinegar1 Tbsp
garlic clove(s)2 clove(s), medium, coarsely chopped
table salt¾ tsp
basil3 Tbsp, fresh, chopped
uncooked striped bass fillet(s)24 oz, 4 (6-ounce)
black pepper½ tsp
olive oil2 tsp
- To make the sauce, combine the roasted peppers, vinegar, garlic, and 1/4 teaspoon of the salt in a blender or food processor and puree. Scrape the mixture into a small saucepan and set over medium heat. Cook, stirring frequently, until the sauce just begins to simmer. Remove from the heat and stir in the basil. Keep warm.
- Sprinkle the bass fillets with the remaining 1/2 teaspoon salt and the black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook until the fish is just opaque in the center, about 4 minutes on each side. Serve with the sauce. Yields 1 bass fillet and 2 tablespoons sauce per serving.