Sautéed Striped Bass

🧂 Ingredients

• 1 Pound Striped Bass
• 2 Lemons
• 1 Large Shallot
• 2 Cloves Garlic
• 1 teaspoon Salt
• 2 Tablespoons Capers

  Or more to taste
• 2 Tablespoons Olive Oil
• ½ Cup White Wine
• 1 teaspoon Louisiana spice

  We used Spice Island
• 4 Serrano peppers

  Optional

Instructions

• 1 To make charred lemons, first, cut them in half. Take a large Sauté pan and
  place the lemons in it, cut side down. Set the cooktop to medium-high heat and
  wait for the pan to heat up. Keep checking the lemons every 30 seconds or so
  until they get lightly charred, which should take about 5 minutes.
  
  While the lemos are charring, chop the shallots and garlic and measure the wine
  and capers. If you want to add peppers to the dish, slice them into small
  pieces.
• 2 Once the lemons are charred, remove them from the pan and leave any leftover
  pieces or juice in the pan. It will come in handy while cooking the fish. Add ½
  a tablespoon of olive oil to the pan and sauté the shallot and garlic until they
  are soft.
• 3 To season the fish, simply sprinkle it with Louisiana seasoning mix or your
  favorite seasoning for fish.
• 4 Remove the shallot and garlic from the sauté pan and heat an additional 1 ½
  tablespoons of olive oil.
• 5 When the oil is hot add the Fish to the Sauté pan skin side down.
• 6 Cook the fish undisturbed until the skin is brown and the flesh is almost opaque
  for about 5 minutes.
• 7 When the fish appears to be almost cooked, gently shake the sauté pan. When the
  fish is cooked, it will naturally release from the pan making it easy to flip
  without sticking. Cook for an additional minute.
• 8 Reduce the heat to medium-low, then add the juice from one of the chard lemons,
  capers, and wine to the pan. Cook for a minute or so.
  
  Spoon the sauce mixture over the fish and serve with the lemon halves.
• 9 Enjoy

Nutrition Info