Monday, September 8, 2014

Cilantro-Chia Seed Crusted Bass

Looking for a quick, easy and delicious addition to any weeknight meal featuring a firm fish? This recipe is fantastic and flecked with  heart healthy Chia seeds and nestled on fresh spinach.  My brother in law brought me a fabulous batch of freshly caught striped bass, and as always, I use those occasions to develop as many recipes using it in it's peak form as possible.  This is one of them.  The fish turns out flavorful and light, easily fitting into any diet, plus it is gluten free and relatively fat free, but you won't miss one beat!  Perfect for an upscale dinner at home, pairing well with a white wine, like a Gewurztraminer or Riesling , complimenting the nutty notes of the Chia Seed as well as the fish.  Serve with Quinoa or Couscous for an over the top presentation to please the palate.
2 6 oz. portions boneless, skinless bass fillets or other firm fish, about 1 inch thick
1 c. julienne of fresh spinach
1 cilantro seasoning cube
1 tbsp. Chia Seeds
olive oil for drizzling
Preheat oven to 350*F.
Place Chia seeds in shallow dish.
Grate cilantro cube into dish and stir.
Press fillets that have been patted dry into seeds on ONE side only, coating fully.
Drizzle olive oil into oven-safe saute pan heated to medium high and sear fish portions, seed side down.
After several minutes, turn fillets and sear non-seeded side, about 3 minutes each side .
Transfer to oven and bake until internal temperaure reaches 145*F, about 7 minutes.
Toss spinach with a drizzle of olive oil and SPST.
Divide spinach between two plates.
Nestle fillets atop.   Serve with desired starch, shown above with Mashed Potato Quenelles.
Serves 2

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