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." More Healthy Fish Recipes

Laurent Gras
July 2008

Gallery

© Quentin Bacon

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.