Make This At Home: A Senior Eats® Recipe for Sautéed Striped Bass with Quinoa Tomato Salad

Sunrise Senior Living  |  September 23, 2014

Dining services coordinator, Brian Amery, from Sunrise of Wilmington, DE, was one of the lucky five finalists flown to The Fairfax in Fort Belvoir, VA, to compete in this year’s Senior Eats® Nutritional Challenge. Combining fresh seafood and a tangy dressing over quinoa salad, his dish for Sautéed Striped Bass caught the eyes of our corporate Dining team amongst roughly 60 recipes submitted from across the U.S. and Canada.

Striped bass is a very nutritious choice of protein as it’s low in calories and fat. In fact, a 3-oz serving contains just 80 calories and 2 grams of fat, but delivers 15 grams of protein. Striped bass is also rich in omega-3 fatty acids, which may help promote heart health by reducing inflammation, and vitamin B12, an essential vitamin that helps makes red blood cells and DNA, and contributes to the proper functioning of the nervous system.  

Quinoa is a complete protein, containing sufficient quantities of all amino acids. It’s no wonder that it’s been deemed a “superfood” of sorts by many health gurus! It’s unusually high levels of amino acids are unusual for a grain as generally that’s only a trait found in animal products. Quinoa is also rich in antioxidant phytonutrients.  

Tomatoes, specifically cooked tomatoes, are a great source of lycopene, a powerful antioxidant. Lycopene, surprisingly, plays an important role in bone health. A diet lacking in lycopene has been linked to an increased risk of osteoporosis.  

Try your hand at dining service coordinator Brian Amery’s dish at home!
Brian Amery
Sautéed Striped Bass with Quinoa Salad and Minted Lemon Parsley Vinaigrette
Serves 6

1 ½ tsp Dijon mustard
¾ cup apple cider vinegar
¾ cup blended oil
3 tbsp chopped mint
1 ½ tbsp chopped parsley
½ tsp sugar

Place the mustard in a bowl. Whisk in the vinegar. Slowly whisk in the oil until emulsified. Fold in the herbs. Add sugar to taste. Refrigerate until ready to use.

Quinoa Salad
1 tbsp blended oil
½ cup minced onion
12 oz dry quinoa
¾ cup chicken stock
¾ cup water
1 cup tomato concassé  

Cook the onion in the oil over medium heat until translucent. Add the quinoa and stir to coat in the oil. Add the stock and water. Bring to a boil, reduce to a simmer. Cover and simmer for 10 – 15 minutes, until tender. Remove from the heat and let stand for 10 minutes. Fluff with a fork. Fold in the tomatoes and half of the dressing. Season to taste.

Striped Bass
1 ½ lbs boneless / skinless striped bass fillets, 4 oz each
2 tbsp blended oil
1 lb fresh asparagus, trimmed


Season the fish to taste. Sauté in the oil over medium-high heat until golden brown. Flip and continue to cook until internal temperature reaches 145˚F for 15 seconds. Steam the asparagus for 2-3 minutes until just tender but still bright green. Season to taste. Place half of the asparagus at the top of the plate and the other half at the bottom. Spoon the quinoa in the middle of the plate. Arrange a fish fillet on top of the quinoa. Drizzle the fish and plate with the remaining dressing. Serve immediately.