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Crispy Striped Bass with Citrus Soba
This is a heart-healthy pick for dinner.
A bright, ginger-orange vinaigrette is the ideal accompaniment to earthy soba, tender-crisp snap peas, and flaky, crispy-skinned fish. Say hello to your new favorite feel-good meal!
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- Yields:
- 4 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 407
Ingredients
- 6 oz.
soba noodles
- 8 oz.
sugar snap peas, ends trimmed, sliced on bias
- 1/2 tsp.
orange zest plus 3/4 cup orange juice
- 3 tbsp.
rice vinegar
- 3/4 tsp.
grated peeled fresh ginger
Kosher salt and pepper
- 1
small shallot, thinly sliced into rounds
- 1 tbsp.
olive oil
- 4
6-oz pieces skin-on striped bass fillet, patted dry
Directions
- Step 1Cook soba 2 minutes less than package directions. Add snap peas and cook until crisp-tender, 1 to 2 minutes. Drain soba and snap peas.
- Step 2Meanwhile, in medium bowl, whisk together orange zest, orange juice, vinegar, ginger, and 1/4 teaspoon salt. Add shallot and let sit 5 minutes.
- Step 3Heat oil in large nonstick skillet on medium. Season fish with 1/4 teaspoon each salt and pepper, then cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 2 to 4 minutes more.
- Step 4To serve, divide dressing among bowls. Top with soba (rinsing if needed), snap peas, then fish.
NUTRITIONAL INFORMATION (per serving): About 407 calories, 8 g fat (1.5 g saturated), 140 mg cholesterol, 514 mg sodium, 45 g carbohydrate, 10 g fiber, 6.5 g sugar (0 g added sugar), 41 g protein
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