Striped Bass with Yuzu Kosho and Wilted Spinach recipes

Striped Bass with Yuzu Kosho and Wilted Spinach recipes
15 Ingredients
  • 1 (750 mL) bottle sake, preferably Junmai Daiginjo
  • 1 tablespoon plus 1 teaspoon mirin
  • 1 1/2 teaspoons yuzu kosho
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • coarse salt
  • Zest of 2 yuzu or limes
  • yuzu juice
  • 2 tablespoons extra-virgin olive oil, plus more for baking sheet
  • 4 (5-ounce) pieces skinless wild striped bass
  • maldon sea salt
  • Espelette Dukkah pepper
  • 4 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 2 bunches spinach, preferably Bloomsdale spinach
  • yuzu
Nutrition
1019
51% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

105% 68

Saturated

191% 38

Trans

- 2

Monounsaturated

- 21

Polyunsaturated

- 4

Carbs

7% 22

Carbs (net)

- 16

Fiber

23% 6

Sugars

- 1

Sugars, added

- 0

Protein

65% 32

Cholesterol

89% 266

Sodium

60% 1443

Calcium

25% 251

Magnesium

51% 214

Potassium

31% 1462

Iron

39% 7

Zinc

15% 2

Phosphorus

58% 407

Vitamin A

148% 1329

Vitamin C

71% 64

Thiamin (B1)

25% 0

Riboflavin (B2)

32% 0

Niacin (B3)

27% 4

Vitamin B6

62% 1

Folate equivalent (total)

87% 349

Folate (food)

- 349

Folic acid

- 0

Vitamin B12

231% 6

Vitamin D

7% 1

Vitamin E

41% 6

Vitamin K

694% 833
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