Striped Bass w/Sweet Carrots & Cider Glaze

A delicious way to incorporate more fish into your diet.  Entice the entire family to the table by serving over a bed of sweet caramelized carrots.  Throw a healthy dollop of Bacon Quinoa w/Almonds & Herbs along side.  (Striped bass is low in calories, high in protein, contains B12Selenium and omega 3 fatty acids… all heart healthy)

Size: 4 servings

1/2 cup apple cider
1/2 cup cider vinegar
1 tbsp unsalted butter
3 tbsp extra-virgin olive oil
1 1/2 lb carrots, peeled and sliced on the diagonal 1/8" thick
2 garlic cloves, crushed and peeled
2 rosemary sprigs
Salt and freshly ground pepper
1 tbsp chopped parsley
1 tbsp vegetable oil
Four 6 oz skinless striped bass fillets or other sustainable meaty white fish fillets (halibut)


In a nonreactive saucepan, boil the cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from the heat and stir in the butter.

Meanwhile, in a nonstick skillet, heat the olive oil.  Spread the carrots in an even layer and add the garlic and rosemary.  Cook over moderately high heat, without stirring, for 3 minutes.  Reduce the heat to moderate and cook, stirring until the carrots are just tender and richly caramelized, 5 minutes longer.  Discard the garlic and rosemary.  Season the carrots with salt and pepper.  Stir in the parsley and half of the cider glaze.

In a nonstick skillet, heat the vegetable oil.  Season the fish with salt and pepper and add to the skillet.  Cook over moderately high heat until the fillets are lightly browned, 4 minutes.  Turn and cook until the fish is just white throughout, 2 minutes longer.

Transfer the caramelized carrots to plates and set the fish on top.  Drizzle with the remaining cider glaze and serve.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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