Striped Bass with Shallot Vinaigrette | Adelphia Seafood, Pennsylvania
In a saucepan over medium-low heat, simmer the shallots in ½ cup of oil until they are light golden brown, about 12 minutes.
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Ingredients
- 1 ½ pound Striped Bass fillets
- 3 shallots (sliced into rings)
- ½ cup plus 3 tbsp olive oil
- 1 tbsp capers (chopped)
- 1 tbsp red wine vinegar
- kosher salt
- black pepper
- 1 pound spinach (trimmed )
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