Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 lb striped bass fillets
- 1 cup rice flour
- Salt
- 1 lb green onions
- 5 T. olive oil
- 1 lemon, cut into wedges
Preparation:
Salt the striped bass well and set aside while you prepare the onions.
Turn on the broiler.
Trim the root off the onions and trim the green part about halfway down. Coat them in 2 tablespoons olive oil and salt well. Lay them down on a cookie sheet or foil and put them under the broiler.
Keep an eye on the onions, and remove them when they start to blacken. Wrap them in foil and let them steam inside.
Heat the remaining oil in a saute pan over high heat.
Dip the striped bass fillets in the flour and shake off the excess.
Saute the bass over medium-high heat, flat (skin) side down for 4-8 minutes, depending on the thickness. You want to do about two-thirds of the cooking on this side.
Flip the fillets and finish cooking for 2-4 minutes.
To plate, lay down some onions and top with the bass. Pour any remaining olive oil over as a sauce. Serve with lemon wedges.