Sauteed Striped Bass with spring onions

It is a simple and easy recipe that screams spring. Stripers to come first in time in April, where I live, and I like them with ingredients of spring pair - in this case, onions, fried or steamed and grilled in foil. I use rice flour to the crust of the fish, as it is light and crispy. You can use regular flour if you want. You can also largemouth bass, smallmouth bass, cod California, walleye, whitefish or other farm to replace. This recipe is for two as a main course.

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients:

• 1 pound striped bass fillets
• 1 cup rice flour
• Salt
• 1 pound green onions
• 5 T. olive oil
• 1 lemon, cut into pieces

Preparation:

Striped bass make good salt and set aside while preparing onions.

Light the grill.

Cut the onion and root pruning to medium green way down. Coat with 2 tablespoons olive oil and salt well. Place them on a baking sheet or aluminum foil and put them on the grill.

Keep an eye on the onions and remove when they begin to blacken. In foil wrap and let steam inside.

The remaining oil in a skillet over high heat.

Dip striped bass fillets in flour and shake excess.

Sauté over medium heat-high, flat (skin) to 4-8 minutes, depending on thickness. Want to about two-thirds of the kitchen on this page.

Turn fillets and cook for 2-4 minutes.

On the plate, place the onion and top with the bass. Pour the remaining olive oil as a sauce. Serve with lemon slices.