Our friend and fellow fish lover, Dana Sandonato (aka Killing Thyme) recently reviewed our Striped Bass with Roasted Red Pepper Sauce for National Seafood Month. Dana paired the Bass with a delicious, seasonal Fall Harvest Quinoa.
Check out the recipe below and be sure to follow Dana or sign up for her email newsletter for other great recipes and cooking tips.
Striped Bass With Roasted Red Pepper Almond Sauce and Fall Harvest Quinoa
Striped bass with a creamy roasted red pepper almond sauce is served over wholesome quinoa and roasted seasonal veggies for a healthy and complete meal.
- 2 fillets of Love The Wild Striped Bass With Roasted Red Pepper Almond Sauce
- 1 cup cups
- 2 oz vegetable broth
- 14.5 oz can of diced fire-roasted tomatoes, drained
- 2.5 oz Brussels Sprouts, halved
- 2 oz thinly sliced leeks
- 3 oz kabocha squash, cubed
- 2.5 oz broccoli florets
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar
- 1 tsp kosher salt
- Cracked black pepper
- 1/3 cup toasted walnuts
In a large bowl combine the vegetables. Drizzle them with the oil and balsamic vinegar then hit them with the salt and black pepper to taste. Spread the vegetables onto one side of a baking sheet. Leave room for the parchment packets.
Prepare the striped bass + sauce as per the packages instructions. Place the parchment packets onto the baking sheet with the vegetables and roast at 400 for 20-25 minutes.
Preheat oven to 400 degrees F.
Rinse quinoa and look through it for any hard bits or stones. Add them to a medium-sized saucepan with 2 cups of vegetable broth and the drained fire roasted tomatoes. Bring to a boil, then cover and reduce heat to low. Allow the quinoa to cook for about 20-25 minutes, or until tender and you can fluff with a fork. (You’ll definitely have leftovers as far as the quinoa and vegetables go, but it makes for a great lunch or side for the next evenings meal!)
While waiting for everything to cook, toast the walnuts. (See notes.)
Once the quinoa is ready, transfer to a large bowl and set aside.
Once the veggies and fish are ready, carefully transfer the veggies into the bowl with the quinoa and toss to combine.
Plate the veggie-filled quinoa and place the saucy fillet on top.
Garnish with toasted walnuts and fresh chopped parsley (optional).
Toasting walnuts: Heat a small pan over medium-low heat. Add the roughly chopped walnuts to the pan, and toast until fragrant/lightly golden. Keep a close eye on them and occasionally toss them around with a spoon. This should take between 5-7 minutes and may seem slow at first, but once they start to toast, they toast quickly. So it’s important to watch them so they don’t burn. Once nicely toasted, remove from heat and set aside.