The Mediterranean diet has long been lauded for contributing to longevity. Two cornerstones of the diet are fish and vegetables. For those who are trying to watch their weight, the one-two punch of veggies and seafood offers a delicious way to melt off the pounds.
Increasingly, people are passing on bread and other starchy caloric options for proteins, fruits, and vegetables with astonishing results. But this strategy often leaves people wondering where the flavor went. This inventive recipe allows a rare opportunity, to have it both ways, which in this case means tasty and healthy.
Serves: 4
Time: 1 hour 20 minutes
Striped Bass with Spinach and Beet Relish Ingredients:
– 1 lb. fresh spinach, trimmed
– 4 6oz. fresh bass fillets
– 2 tablespoons cranberries, chopped
– 2 beets, trimmed
– 2 red onions, sliced thinly
– 2 teaspoons balsamic vinegar
– 4 tablespoons olive oil
– Salt and pepper, to taste
Cooking Directions:
- Prepare the relish by first trimming the beets and wrap them individually in heavy-duty aluminum foil.
- Place the beets onto a wire rack and roast for one hour and 30 minutes at 350 Degrees Fahrenheit.
- Once cold enough to handle, peel the beets and grate them using a veggie grater.
- Heat one tablespoon of olive oil in a medium skillet. Add onions and cook over medium-low heat for 10 minutes. Add the cranberries and cook for two more minutes. Season to taste. Place in a bowl with grated beets. Add the balsamic vinegar, toss to combine, and put aside.
- Prepare the bass by first heating the remaining oil in a large skillet. Season the fish fillets with salt and pepper.
- Cook the fish for four minutes per side or until opaque.
- Wipe out the skillet and heat the remaining oil. Add the spinach and season to taste.
- Cook, until wilted, for 2-3 minutes.
- Assemble: make a bed out of spinach on a plate. Top the spinach with the fish fillet. Top the fillet with beet relish and serve.
