Striper with Vegetables

Works with any fish! Open the fridge and see what type of fresh vegetables you have on hand – perfect way to use up veggies that might turn in a day or two. Light brown the fish and cover with veggies. OK, there’s a little more to it than that, but not much.

Striper with Vegetables


  • 4 6 – 8 pounce striper fillets bloodlines removed
  • salt and freshly ground black pepper
  • olive oil
  • 1/2 medium onion thinly sliced
  • 1 1/2 cups carrots thinly sliced
  • 2 garlic cloves minced
  • 1 jalapeno pepper thinly sliced (seeds in or out, your choice)
  • 1 lemon juice only
  • 1 lime juice only
  • 1/4 cup chopped black and green olives combined
  • 1 tablespoon capers drained and rinsed
  • Chipotle Tabasco or your favorite hot sauce4
  • 1 cup cherry tomatoes halved


  • Season fish with salt and pepper. Heat a thin layer of oil in a large skillet over medium-high heat. Brown fish on one side, about 4 minutes, flip over and cover fish with onion, carrots, garlic, jalapeno, lemon and lime juice. Cook for 5 – 6 minutes. Add olives, capers and Tabasco and cook for 2 minutes more. When fish is done, remove from pan and top with vegetables and tomato.

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