Wild striped bass with cilantro-onion salad and yogurt-avocado purée from For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on July 17, 2017

    I was pleasantly surprised by this. The fish was crispy on the skin side and moist throughout. The yogurt-avocado purée compliments the fish well. I liked the cilantro-onion salad. This was fast to make and pretty easy. You do need a very ripe avocado to really purée it easily. There was no instruction to add salt or pepper to the fish so I did it just before cooking it.

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