Prevention (USA)




2 Tbsp olive oil, divided 4 5-oz boneless, skinless striped bass fillets

1/4 bunch fresh cilantro 2/3 cup blanched slivered almonds, toasted and roughly chopped 1 medium shallot,

finely chopped

2 tsp grated lime zest plus 1 Tbsp lime juice, plus lime wedges for serving 11/4 tsp smoked paprika 1 tsp ground cumin

1/2 tsp ground cinnamon 1/4 tsp ground allspice Kosher salt and pepper

6 cups mixed greens 4 small radishes,

thinly sliced

1. Heat oven to 375°F. Line rimmed baking sheet with parchment paper and brush with 1 tsp olive oil. Pat fillets dry with paper towels and lay on parchment.

2. From cilantro, finely chop stems to equal

1/3 cup and set aside

1/2 cup leaves for salad. In medium bowl, toss together cilantro stems, almonds, shallot, lime zest, smoked paprika, cumin, cinnamon, allspice, 1/2 tsp salt, and 2 tsp oil. Season fish with 1/4 tsp each salt and pepper and divide almond mixture among fillets, spreading to coat surface of fish and pressing to adhere. Roast until fish is just opaque throughout, 10 to 14 min. 3. Meanwhile, in large bowl, combine lime juice with remaining-Tbsp oil. Add greens, radishes, reserved cilantro leaves, and a pinch each of salt and pepper and toss to coat. Serve with lime wedges if desired.

PER SERVING 339 cal, 31 g pro, 11 g carb, 5 g fiber, 3 g sugars (0 g added sugars), 20 g fat (2.5 g sat fat), 117 mg chol, 503 mg sodium

Newspapers in English

Newspapers from United States