Seared Striped Bass with Orange Gremolata

November 13, 2005 | Filed Under Beyond Salmon blog, Fellow Bloggers, Seafood, Stripped Bass

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Seared Striped Bass with Orange Gremolata was on the menu for dinner. Very tasty, indeed. This recipe comes from Helen.

First, I prepared the gremolata, which consisted of orange parsley, and garlic. Very easy.

Next, I made the Balsamic vinegar mixture (olive oil, balsamic vinegar, orange juice and salt) and set it aside.

Then I prepared the fish fillets in a large nonstick skillet. Within a few minutes, the fish was ready and enjoyed by all!

Paz

Image hosted by Photobucket.com Wild Striped Bass

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