• 1.5 lbs chilean sea bass
  • 1 fresh lemon
  • 1 tbs coconut oil
  • 1/2 bunch asparagus
  • 1 cup grape tomatoes - halved
  • 1.5 cups frozen corn
  • 1 bag black forbidden rice
  • 1/4 chopped fresh cilantro
  • 2 tbs minced fresh garlic
  • 1 diced avocado

Good Morning!  If you’re a fish eater, which you probably are, you’re looking for a new fish to try.  Fish is the “chicken of the sea” and as such, can get just as boring!

Chilean Sea Bass is by far my favorite fish.  It is fatty and it is expensive.  If you buy it at Whole Foods like we do, you’ll easily pay $27.99 a pound when it’s not on sale…ouch!  This by all accounts is a definite splurge, but oh so worth it and super easy to make.  Think of it as the filet mignon of fish.  Tell me this doesn’t look divine.

Don’t be shy when you visit your fish monger, if you don’t ask, you don’t get.  Ask if they can debone the filet and remove the skin.  No reason why you should do it, that just means more time in the kitchen, with needle nose pliers no less.

Make your life easier, grab all of your necessary ingredients and lay them out.

Today we’re keeping it simple.  I had some black forbidden rice in the cabinet, frozen corn in the freezer & my go to grape tomatoes, minced garlic & avocado in the fridge.  I just needed to supplement with fresh cilantro, a bunch of asparagus & of course the star of the meal, the sea bass.  Not shown is a lemon, which I decided to add to the rice at the last minute :)

I use a rice cooker, as my rice is never consistent, hate that!  So first thing, get your rice going.  Add a little bit of low sodium chicken stock in place of water if you like.  Season your fish with salt & pepper, let sit.

While your rice cooks, half your tomatoes & cut your asparagus into 1 inch pieces.  Remember to remove the tough ends of the asparagus.

Preheat your grill or grill pan.  Make sure it’s nice and hot so your fish doesn’t stick.

When you have about 15 minutes left on your rice timer, heat 1 tbs coconut oil in sautee pan, add garlic, corn & asparagus.  Cook about 7 minutes, tossing until corn is defrosted and asparagus is bright green.  Remove from heat and transfer to large bowl.  In same sautee pan, add tomatoes, tossing until soft, about 2 minutes.  Add to veg bowl.  Dice avocado and add to veg bowl.  Lightly toss to combine.

At the same time, add fish to grill.  Grill about 5 minutes on each side.  Keep an eye on it though, just like when grilling chicken, don’t touch it, just look.  When you see the filet a solid white about half way up, you’re good to turn it.

Grab your rice, plate your fish and garnish plate with cilantro.  I added a squeeze of fresh lemon juice to the rice and the overall plate to top it off.

I hope you love it as much as we do!

Here is a pic of the Chilean Sea Bass from another night, simply thrown with different veggies.  See how versatile this fish is?!