Striped Bass with Fennel over Sautéed Spinach

This peppery fish dish is a good source of lean protein, iron, and fiber.

Yield: 8 servings

Ingredients

• Relish:
• 4  cups  diced fennel bulb (about 1 pound)
• 2  cups  diced red onion
• 2  teaspoons  olive oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 2  teaspoons  sugar
• 2  teaspoons  capers, drained
• 1  tablespoon  balsamic vinegar
• 
  Bass:
• 8  (6-ounce) striped bass fillets without skin
• 2  teaspoons  olive oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 
  Spinach:
• 2  teaspoons  olive oil
• 6  garlic cloves, thinly sliced
• 2  pounds  fresh spinach, trimmed
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 450°.

To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.

Preheat grill to medium-high heat.

To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.

To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.

Nutritional Information

Calories:

287 (24% from fat)

Fat:

7.8g (sat 1.4g,mono 3.9g,poly 1.7g)

Protein:

34.7g

Carbohydrate:

21.5g

Fiber:

7.4g

Cholesterol:

140mg

Iron:

5.6mg

Sodium:

779mg

Calcium:

142mg