Recipe & Food styling by David Grenier
Photography by Rob Fiocca
How to Segment Citrus Fruit
Slice off the top and bottom of the fruit and stand it on a cutting board. Cut away all the peel and bitter white pith. Working over a bowl to catch the juices, cut in between the membranes to release segments, letting them fall into the bowl. When all the segments are cut away, squeeze the membranes to extract any extra juice.
Fish Facts
Choosing fish and seafood wisely is important to ensure sustainability. Visit endangeredfishalliance.org so you’ll be in the know before heading off to shop.
Canadian | Pan Fry | Citrus | Fish | Greens | Dinner | Main Dish | Salads | 20-Minute Supper Club | All categories...
food
Striped Bass With Orange Fennel Salad
This light and tasty salad is sure to have you hooked.
Ingredients (Serves 4 )
| 4 | 6-oz striped bass filets, skin on |
| 1 tbsp | olive oil |
| 2 | seedless oranges, segmented and juices reserved |
| 1 tbsp | sherry vinegar |
| 2 tbsp | extra-virgin olive oil |
| 1 | shallot, finely chopped |
| 1 | fennel bulb, thinly sliced |
| 4 cups | trimmed watercress |
| 1/4 cup | fresh mixed herb leaves (basil, parsley, fennel) |
Instructions
- Make two shallow cuts into skin of each filet, drizzle with olive oil and season with salt and pepper. Heat a large, non-stick skillet over medium-high heat. When hot, add fish, skin-side down, and cook about 5 minutes. Skin should be crisp and golden, the flesh opaque and slightly firm. Remove skillet from heat.
- Meanwhile, in a large bowl, whisk 2 tablespoons orange juice with vinegar, oil, shallots, salt and pepper. Add fennel, orange segments, watercress and herbs, and toss gently.
- Divide salad among dinner plates and serve with fish.
Nutritional information
Nutrients per serving: 315 calories, 15 g fat, 33 g protein, 14 g carbs, 4 g fibre, 164 mg sodium. Excellent source of vitamin B6, vitamin B12, folate, vitamin C and magnesium.
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