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Southwest Striped Bass with Black Bean Salsa


  • 1 ½ pound striped bass fillets, skinless, cut into serving-size pieces
  • salt
  • freshly ground black pepper
  • 3 tablespoons canola oil
  • 4 tablespoons butter

Prepare Black Bean Salsa and refrigerate.

Lightly salt and pepper fish.

Heat oil in a large skillet and add butter. Sauté fish until golden brown about 5 to 6 minutes. Turn and repeat, cooking until done. Serve with Black Bean Salsa.

Black Bean Salsa

  • ¾ cup black beans, drained
  • ¼ cup thinly sliced green onion, including tops
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon finely chopped jalapeno pepper
  • ½ cup chopped fresh tomato
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 avocado, cut into ¼-inch pieces

In a medium bowl, combine beans, onion, cilantro, jalapeno, tomato, lime juice, salt and pepper.

Gently mix in avocado, being careful not to mash the avocado. Cover and refrigerate.

Contributed by Joyce Taylor MM2