Chilean Sea Bass with Roasted Asparagus and Mixed Green Salad
I use individual portions of Horizon Foods flash frozen Chilean sea bass, defrosted in luke warm water for about 15 minutes. (Horizon Foods freezes their fish within an hour of catching on the boat, so I know the fish I’m preparing is fresh) Thaw, then marinate quickly in Teriyaki sauce and pat with Panko breadcrumbs. Cook at 400 degrees for 25 minutes.
While that’s cooking, prepare asparagus for roasting by rubbing with grapeseed oil. TIP: do not put oil directly on asparagus, it will make it soggy. Instead put the oil in our hands and rub it on the spears that way. Salt and pepper to taste, place in Pyrex cooking dish. Cook at 400 degrees for 15-17 in oven with fish.
Then prep salad. Take mixed organic greens, add walnuts, dried cranberries and red onions or scallions, toss with Galeos Miso Salad dressing (14 calories a tbsp!)
Serve fish on a bed of canned Caribbean black beans. Plate asparagus, toss salad.
Enjoy!
No comments:
Post a Comment