RICHMOND, Va. – Chef Tom Schumaker from Commonwealth Assisted Living passed along a healthy recipe for us this morning featuring fresh and flaky Pan Seared Sea Bass served over Garden Fresh Vegetables. For more information you can visit www.commonwealthal.com
PAN SEARED SEA BASS WITH SUMMER VEGETABLES
271 CALORIES
INGREDIENTS
• 1 CUP CHERRY TOMATOES
• 6 OZ FRESH SPINACH
• 6 OZ FRESH MUSHROOMS
• 4 OZ FRESHLY COOKED SHUCKED CORN
• 2 OZ ONION DICED FINE
• ¼ CUP RED WINE
• I TBL SPOON FRESH BASIL
• 1 TBL SPOON FRESH GARLIC
• 2 TBL SPOON FRESHLY SQUEEZED LIME JUICE
• SALT & PEPPER TO TASTE
• 2 TLB SPOONS OLIVE OIL
• 2 – 6 OZ SEA BASS FILETS
• GARNISH with FRESH FRUIT if DESIRED
PREPARATION
• Heat oil in a skillet and add basil, garlic and onion…Add sea bass and sear first side for approx. 3 minutes, turn the bass and add mushrooms, corn, tomatoes and spinach…. Cook for approx. 3 more minutes or until spinach is wilted…. Squeeze lime juice and deglaze pan with red wine… Serve over fresh salad, pasta or rice…Garnish with fresh fruit if desired….
