Sweet + Spicy Sea Bass (let’s use those chopsticks!)

Recipes

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Ingredients for the Sauce

Check out the simple items from the picture!

Measurements for the sauce:

  • 1 TB sesame oil
  • 1 red chili, sliced
  • 3 TB agave nectar
  • 1 TB gluten-free soy sauce or Bragg’s liquid aminos
  • 1/4 tsp grated ginger
  • 1 garlic clove, minced
  • 1/4 lime, juiced
  • 1 TB brown sugar

TO MAKE:

  1. Simply stir it all together + pour it over the fish on tinfoil over a baking sheet.
  2. Wrap the tinfoil over the fish.
  3. Place in a preheated oven at 350 degrees F + bake for 16-20 minutes (depending on the thickness- should be opaque in the center)
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Plate it with extra sauce from the foil + then over any veggies, my faves include:

  • steamed broccoli
  • pan-sauteed snow or snap peas
  • roasted carrots
  • pan-grilled bell peppers + scallions
  • roasted or steamed asparagus
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Sea Bass with Dijon Shallot Sauce

Recipes

Sea Bass with a Dijon-Shallot Sauce

over asparagus – spaghetti squash pasta

makes 4 servings

What You Need:

  • 1 1/2 LB sea bass, skin removed
  • cooking oil
  • 1 bunch of asparagus, ends chopped off + sautéed until tender over medium heat
  • 1 small spaghetti squash, halved, seeds removed, + roasted until tender @ 400 degrees F (roughly 40-45 minutes)

For the Sauce:

  • 2 TB shallots, minced
  • 1 tsp butter
  • 1 TB gluten-free all purpose flour
  • 1/2 cup hemp or coconut milk, unsweetened
  • 2 TB white cooking wine
  • 1/2 tsp Dijon mustard
  • 1 small bay leaf

To Make:

  1. Preheat the oven to 350 degrees F. Place the sea bass on foil over a baking sheet + lightly drizzle with oil. Bake 15-20 minutes or until the fish flakes easily.
  2. The sauce: in a medium saucepan over medium heat, sauté the shallots in the butter for 1 minute. Add in the flour + mix to thicken. Cook 1-2 minutes, stir constantly. Slowly pour the milk in the mixture + bring to a boil- it should thicken. Add the bay leaf + wine, reduce the heat to low, let simmer for 5 minutes. Stir in the mustard.
  3. To serve: plate 1/4 of the fish atop 1/2 cup spaghetti squash noodles + 1/4 of the asparagus with sauce drizzled over

Nutrition:

320 calories,

19g carbs,

10g fat,

33 g protein