1 tomato, cored, seeded, and diced

4 oz. pitted Kalamata olives, or similar brine-cured olives, diced (about 1/2 C.)

1 small preserved lemon, pulp removed, diced (about 2 T.), or 1 T. freshly grated lemon zest

2 T. capers, rinsed and coarsely chopped

2 T. chopped fresh parsley

2 T. freshly squeezed lemon juice

2 T. olive oil

1/4 tsp. freshly ground black pepper

 

2 T. unsalted butter

2 T. vegetable oil

4 striped bass filets, about 6 oz. each, skin removed

Salt and freshly ground black pepper, to taste

1/3 C. all-purpose flour, for coating

 

Combine the salsa ingredients in a medium bowl. Set aside at room temperature. In a large skillet, melt the butter with the vegetable oil over medium-high heat until almost smoking. Season fish on both sides with salt and pepper. Place the flour on a large plate, and just before sautéing, turn the filets in the flour to coat. Shake off the excess flour and add filets to skillet. Cook until golden brown and firm to the touch, about 5 minutes per side. Serve with a heaping spoonful of the salsa. Serve any remaining salsa on the side.

 

 

Yield:

Calories:

Fat:

Fiber: