Striped bass with sweet-pepper sauce

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
The sweet-pepper sauce, built around flavorful roasted red peppers, is a perfect accompaniment for striped bass. 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.) Just be sure to track any SmartPoints® for those additions.


Roasted red peppers (packed in water)

7 oz, (not oil packed), drained

Balsamic vinegar

1 Tbsp

Garlic clove(s)

2 medium clove(s), coarsely chopped

Table salt

¾ tsp


3 Tbsp, fresh, chopped

Uncooked striped bass fillet(s)

24 oz, 4 (6-ounce)

Black pepper

½ tsp

Olive oil

2 tsp


  1. To make the sauce, in a blender or food processor, combine the roasted peppers, vinegar, garlic, and 1/4 teaspoon of the salt 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.
  2. Sprinkle the bass fillets with the remaining 1/2 teaspoon salt and the black pepper. In a large nonstick skillet heat the oil 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.