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    Recipe: Pan-seared Striped Bass

    Recipe: Pan-seared Striped Bass

    pan-seared-striped-bass-recipe-photo

    Pan Seared Striped Bass (serves 4)
    4 (6 ounce) Striped Bass portions
    1 teaspoon salt
    ½ teaspoon pepper
    1 tablespoon canola oil

    1. Season the fish evenly with the salt and pepper.
    2. Heat a sauté pan over medium high heat. Place the fish skin side down in the pan and press with a spatula. Cook the fish ¾ of the way through on the skin side. Flip the fish and cook to an internal temp of 140F, roughly 3 to 4 minutes per side.
    3. Remove the fish from the heat and plate with the crispy skin facing up.

    Miso Glaze
    4 TBSP white miso paste (available at most grocery stores near the fresh herbs)
    2 teaspoons ginger puree
    1 teaspoon rice vinegar
    3 ½ teaspoons brown sugar
    2 ¼ tablespoons soy sauce
    ¼ cup water

    In a saucepan, add all of the ingredients together and bring to a simmer. Let reduce if needed.

    Asparagus and Shitake Mushrooms
    ½ pound asparagus
    2 cups sliced Shitake mushrooms
    1 teaspoon ginger puree
    3 ½ tablespooons rice vinegar
    ½ tablespoon sesame oil
    1 ½ tablespoons soy sauce
    2 tablespoons sliced shallot

    1. Start by heating the oil in a sauté pan on medium heat. Toss in the shallots and the mushrooms. Let sauté for around 2 minutes tossing occasionally.
    2. Cut the ends of the asparagus off. Slice the asparagus on a bias into 1-inch pieces.
    3. Toss the asparagus in with the mushrooms and shallots. Sauté for another 2 minutes.
    4. Add in the soy sauce, ginger and rice vinegar and let cook until reduced tossing the vegetables occasionally.
    5. Remove from the heat and serve.