Striped Bass w/Spicy Red Pepper Sauce and Quinoa Snap Pea Salad

We love an innovative and easy way to incorporate fish into our summer evening meals – a healthy, lean source of protein that is packed with heart and body-healthy omega 3 fatty acids. This recipe fit the bill perfectly – the sweet and spicy sauce requires no prep (just throw everything into a food processor!) and pairs deliciously over any white fish you may have on hand. While we love the spice from the red pepper flakes (and may even shake a few extra in there), if you or your children do not, simply omit or greatly reduce – the sweetness of the roasted red peppers are flavor enough!

The quinoa salad is surprisingly delicious given the short and light ingredient list. Be sure to make it first to allow the flavors to really blend together deliciously. Bon appetit!

Striped Bass With Spicy Red Pepper Sauce and Quinoa Snap Pea Salad

Serves 4
Total Time: 20 minutes

bass-quinoa_300Ingredients

  • 1 cup quinoa, rinsed
  • 3/4 pound sugar snap peas, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 cup roasted red peppers (8 ounces), chopped
  • 1 teaspoon grated orange zest
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon crushed red pepper (or more to taste)
  • 4 6-ounce skinless striped bass fillets or another firm white fish (such as halibut or tilapia)
  • 1/4 cup fresh cilantro leaves

Directions

  1. Cook the quinoa according to the package directions. While hot, toss with the snap peas, scallions, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Let steam in covered pot while cooking the fish, reheat before serving to really blend the flavors.
  2. Heat broiler. Pulse the roasted red peppers, the remaining 1 tablespoon of oil, orange zest, vinegar, crushed red pepper, and ¼ teaspoon each salt and black pepper in a food processor until smooth.
  3. Place the fish on a rimmed baking sheet. Spread the red pepper mixture, dividing evenly, over the fish. Broil until opaque throughout, 6 to 8 minutes.
  4. Serve the fish with the quinoa salad. Sprinkle with the cilantro.

Recipe adapted from Real Simple Magazine, August 2013

Nutritional Information:
Calories: 350
Fat: 15.1 g
Cholesterol: 128 g
Sodium: 250 mg
Carbs: 17.2 g
Fiber: 2.3 g
Protein: 31.5 g

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