Equipment
Ingredients
Main Salad
- 450 g striped bass fillet, skinned and cubed
- 240 ml white wine
- 60 ml olive oil, extra virgin
- 80 ml lemon juice, freshly squeezed
- 2 g salt
- 1 g black pepper
- 15 g cilantro, chopped medium-fine
- 48 green olives
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 366 kcal
- Protein
- 21 g
- Carbohydrates
- 5 g
- Fat
- 25 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 1018 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 90 mg
- Potassium
- 394 mg
- Calcium
- 52 mg
- Iron
- 1.5 mg
- Magnesium
- 59 mg
- Phosphorus
- 239 mg
- Zinc
- 0.6 mg
- Vitamin A
- 53 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 4.1 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 4.3 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.05 mg
- Niacin
- 2.6 mg
- Folate
- 19 mcg
- Water
- 199 g
- Alcohol
- 6 g
Sources: USDA FoodData Central
Method
Trim any dark fat and bones from the bass fillet. Remove the skin and cut the flesh into 2.5 cm (1-inch) cubes.
Pour the white wine into a saucepan and bring to a boil over high heat (100°C/212°F). Add the fish cubes, lower the heat to medium, and poach for 3 to 4 minutes. Turn the pieces occasionally until they reach an internal temperature of 63°C/145°F and appear white and firm.
Pour the contents of the saucepan into a colander to drain the wine. Transfer the poached fish cubes to a mixing bowl.
Use a fork to gently break the fish cubes into large flakes, similar in size to lump crab meat.
Drizzle 60 ml (1/4 cup) of olive oil and 80 ml of lemon juice over the fish. Season with salt and pepper to taste and toss gently to coat.
Add the chopped cilantro to the bowl and fold it gently into the fish mixture to combine.
Portion the warm salad onto four plates. Garnish each serving with 12 green olives and serve immediately.
Chef's Notes
- For the best flavor, use a high-quality extra virgin olive oil. Its fruity notes will complement the delicate striped bass.
- When poaching fish, ensure the liquid is simmering gently, not boiling vigorously, to keep the fish tender and moist.
- Taste and adjust the seasoning (salt, pepper, lemon juice) *after* the fish has been tossed with the dressing. The olives will also add saltiness, so it's best to season incrementally.
- Serve this salad immediately after preparation while the fish is still warm for the best texture and flavor contrast.
Storage
Refrigerator: 24 hours — Best consumed immediately while warm.
Reheating: Gently warm in a pan over low heat; do not microwave to avoid rubbery texture.
Troubleshooting
Fish is dry or rubbery
Cause: The fish was poached for too long or at too high a temperature.
Fix: Cannot be fixed, but extra olive oil may help with mouthfeel.
Prevention: Monitor the fish closely and remove from the heat as soon as it turns opaque.
Cultural Context
This dish draws inspiration from Mediterranean coastal cuisines, where fresh seafood is a staple. The combination of lemon, olive oil, and herbs is characteristic of this region's simple yet flavorful approach to cooking, highlighting the natural taste of the ingredients.
