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Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad

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  • Servings: 4

The Good News Laurent Gras uses ginger, fennel and lemon to flavor his lean, protein-rich striped bass as it steams; then he serves it over a lemony shaved-fennel salad, an excellent source of vitamin C. "Instead of using oil or butter, I like to steam fish with aromatic ingredients," Gras says. "You get as much flavor this way--usually more."

 

slideshow  More Healthy Fish Recipes

 

KEY: Well-Being, Salads, Fast, Healthy

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Ingredients

  • Two 2-pound whole striped bass, cleaned and heads removed
  • One 2-inch piece of fresh ginger, peeled and thinly sliced
  • 1 lemon, thinly sliced
  • 1 fennel bulb—halved, cored and very thinly sliced, plus 1/4 cup fennel fronds
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons snipped chives

How to make this recipe

  1. On a work surface, stuff the cavities of the striped bass with the ginger, lemon slices and fennel fronds. Season the inside and outside of the fish with salt.
  2. Position a wire rack in the bottom of a large, deep skillet and fill the skillet with 1/8 inch of water. Bring the water to a simmer. Set the fish on the rack, cover the skillet and steam over moderately low heat until cooked through, about 18 minutes.
  3. Meanwhile, in a bowl, toss the sliced fennel with 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice and season with salt. Let stand for 15 minutes.
  4. Transfer the fish to a large platter. Drizzle the fish with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice and sprinkle with the chives. Serve the fish with the fennel salad.

Notes

One Serving 285 cal, 17 gm fat, 2.7 gm sat fat, 5 gm carb, 1.9 gm fiber.

Contributed By Photo © Quentin Bacon Published July 2008

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