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Ingredients
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Seafood
Vegetables
Seasoning
Method
Preparation
Prepare the Vegetables
In a large bowl, combine the shredded Napa cabbage and trimmed Romano beans. Toss with olive oil, lemon juice, salt, and pepper. Set aside to marinate.
Cook the Seafood
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the calamari and cook for 2-3 minutes until just cooked through. Remove from the skillet and set aside.
Cook the Striped Bass
In the same skillet, add another tablespoon of olive oil if necessary. Season the striped bass fillets with salt and pepper. Cook skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Assembly
Plate the Dish
On each plate, place a generous serving of the marinated Napa cabbage and Romano beans. Top with a piece of striped bass and a handful of sautéed calamari. Drizzle with remaining olive oil and an extra squeeze of lemon juice if desired.
