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    Black Bass with Salty, Spicy Celery

    clock-icon25 minutes
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    Pixicook editorial team

    A succulent steam-baked Black Bass paired with a vibrant, spicy celery salad.

    Ingredients for Black Bass with Salty, Spicy Celery

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Black Bass Fillets, fresh

    0 oz

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Lime Pickle, finely chopped

    teaspoons

    Substitute chevron-down

    Lime, sliced

    each

    Substitute chevron-down

    Fresh Cilantro

    sprigs

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Celery Stalks, thinly sliced into ribbons

    each

    Substitute chevron-down

    Scallions, thinly sliced

    each

    Substitute chevron-down

    Rice Vinegar, unseasoned

    splash

    Substitute chevron-down

    How to Make Black Bass with Salty, Spicy Celery

    1. Preheat Oven and Prepare Fish

    Preheat your oven to 400°F. Season the black bass fillets with kosher salt and freshly ground black pepper. Cut foil into 8 x 10-inch pieces and place each fillet on its foil sheet. Top each fillet with a teaspoon of finely chopped lime pickle, a few slices of lime, and a sprig of fresh cilantro. Drizzle a tablespoon of olive oil over each fillet and fold the foil into a tent-like shape. Place on a rimmed baking sheet and bake for 8 to 10 minutes.

    2. Prepare Celery Salad

    While the fish bakes, thinly slice the celery stalks into ribbons with a vegetable peeler. In a small bowl, combine the celery ribbons with thinly sliced scallions, the remaining lime pickle, and a splash of unseasoned rice vinegar. Toss together and season with salt and pepper to taste.

    3. Serve

    Present the baked fish in its foil packet alongside the spicy celery salad, with lime wedges on the side for added zest.


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