Striped Bass with Radish Salsa Verde - Alina Reyzelman

Striped Bass with Radish Salsa Verde

Rich in flavor and nutrients, this dish can be made ahead for busy weeknights. Even better, if you buy radishes with the tops still attached, you can use any leftovers in salsas, sauces and sautés.

Ingredients:
1 clove garlic, pressed
1 tbsp. anchovy paste or 3 anchovy fillets, finely chopped
1/2 small red onion, finely chopped
1 tbsp. red wine vinegar
1/2 c. plus 1 tbsp. olive oil, divided
1 bunch radishes, diced, leaves separated and finely chopped
1 c. flat-leaf parsley leaves, finely chopped
1 tsp. tarragon leaves, finely chopped
4 6-oz fillets striped bass
Kosher salt and pepper
Directions:
  1. In medium bowl, combine garlic, anchovy paste, onion and vinegar and let sit 5 minutes.
  2. Stir in 1/2 cup oil, then radishes and greens, parsley and tarragon.
  3. Heat remaining tablespoon oil in medium skillet on medium. Pat fish dry and season with 1/2 teaspoon each salt and pepper and cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 3 to 6 minutes more. Serve topped with radish salsa verde.