By Bill Daley
Chicago Tribune

Susan Spicer uses little-known and underused fish such as striped bass on the menu of her New Orleans restaurant, Bayona. Striped bass has been given a “Best Choice” designation from the Monterey Bay Aquarium’s Seafood Watch program.

CRISPY-SKIN STRIPED BASS WITH ASPARAGUS CREAM

Prep time: 20 minutes
Cook time: 25 minutes
Makes: 4 servings

1/2 pound asparagus, ends trimmed
1 tablespoon butter 1 shallot, chopped
1 cup milk
1/2 cup whipping cream
1 cup fresh spinach leaves, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 fillets striped bass, about 6 ounces, skin on
2 tablespoons olive oil

1. Heat a large saucepan of water to a boil. Cut off 3 inches of the asparagus tips; add to boiling water. Cook 1 minute; drain. Place asparagus tips in a bowl of ice water. Set aside. Cut stalks into 1/4-inch rounds.
2. Melt butter in a saucepan over medium heat. Add shallot and asparagus stems; cook, stirring, 3 minutes. Add milk and cream; heat to a boil. Reduce heat; simmer until asparagus is tender, and liquid is reduced by about half, 10-15 minutes. Add the spinach; cook 2 minutes. Remove from heat; cool. Drain, reserving liquid.
3. Place the asparagus in a blender with half of the liquid. Blend; add the rest of the liquid with the motor running. Strain through a fine strainer, pushing down with a ladle to extract all the cream. Season to taste with half of the salt and half of the pepper.
4. Season the meat side of the fish with remaining salt and pepper. Heat the oil in a nonstick skillet over medium-high heat. Add the fish, skin side down. Cook until skin is golden brown and crispy, and fish is cooked about one-half to three-quarters through, about 7 minutes. Turn fish; cook until just barely cooked through, 1-2 minutes. Place a drizzle of sauce on each plate. Arrange asparagus on one side; place fish on the other.

Nutrition information: Per serving: 409 calories, 57 percent of calories from fat, 26 g fat, 11 g saturated fat, 128 mg cholesterol, 7 g carbohydrates, 37 g protein, 463 mg sodium, 1 g fiber

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