Pan Seared Chilean Sea Bass

March 18, 2016

490

Quick and simple yet impressive dinner. This Pan Seared Chilean Sea Bass is simple to make yet it will look like you spent hours making this beautiful & healthy dinner. Served over a bed of purple mashed sweet potato and asparagus. The fish is so tender it melts in your mouth like butter. I would consider this to be the Filet Mignon of fish!!

Fish:

2 (6 oz.), Chilean Sea Bass Filets

1/2+ Cup (enough to cover filets), Milk

1/4 Cup, All-Purpose Flour

1 Tablespoon, Tamari

1-2 Tablespoons, Olive Oil

S&P

Asparagus:

1 Bunch, Asparagus

1, Lemon, Zest and Juice

S&P

Drizzle, Olive Oil

Mashed Potato:

1 Large or 2 small, Purple Sweet Potatoes

good pinch, S&P

2-4 Tablespoons, Parmesan Cheese

2 Tablespoons, Ricotta Cheese

2-4 Tablespoons, Milk

1 Tablespoon, Butter

Garnishes:

1 Scallion (green onion), cut on bias
Balsamic Glaze
6 small, heirloom cherry tomatoes
Few pieces of shaved Parmesan Cheese

In a small bowl, combine flour, S&P and set aside. Soak the Chilean Sea Bass in the milk; pour enough milk over the fish to cover them. Place in fridge and let fish soak for approx. 15 minutes. While the...
See the full directions on my site

Nutritions

Calories
1269

Sodium
847mg
35% DV

Fat
97g
150% DV

Protein
27g
55% DV

Carbs
62g
21% DV

Fiber
12g
48% DV