Striped Bass Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

striped bass

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener.

Brush aluminum foil with extra virgin olive oil.

Brush olive oil onto the striped bass.

Season striped bass with salt, black pepper, and Old Bay seasoning.

Place striped bass in the oven at 375°F.

Cook until the flesh turns opaque and is flaky but still juicy.

While the striped bass cooks, dice the onion: cut both ends off, peel the outer skin, and cut into even dice.

Add diced onion to a bowl.

Dice two stalks of celery and add to the bowl with the onion.

Add a small amount of mayonnaise to the bowl, mixing to bind the ingredients together.

Season with salt and freshly ground black pepper, mixing again.

Optionally, add a drizzle of lemon juice to taste.

Chill the mixture while waiting for the striped bass to cool.

Remove the striped bass from the oven and check for doneness: it should be opaque and moist.

Flake the striped bass into the bowl, keeping it in chunks to avoid mushiness.

If any dark gray meat is present, remove it for a milder flavor.

Fold the ingredients together, adding more mayonnaise if needed.

Chop hard-boiled egg and add to the mixture.

Taste and adjust seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens