Haven't gone grocery shopping yet since getting back from our week-long vacation and to whip up a dinner for two takes some effort in the midst of unpacking and cleaning up!
Luckily, I still have some leftover frozen Chilean Sea Bass. I looked into my garden and I've got tomatoes, bell peppers and talinum ready to be harvested! So for dinner the other night, I made an easy pan-seared sea bass, lightly sauteed talinum with grape tomatoes in olive oil & balsamic vinaigrette and roasted bell peppers.
For me, there's nothing more satisfying than to eat something straight from our garden ;-)
Ingredients:
Frozen Fillets of Chilean Sea Bass, thawed
EVOO
Garlic Salt
Butter
Chopped Garlic
Talinum Leaves (a bunch)
Grape Tomatoes
Bell Pepper
EVOO
Butter
Balsamic Vinaigrette, Orange and Raspberry Flavor (Bittersweet Herb Farm)
Directions:
Rub garlic salt on the sea bass fillets. Heat skillet in high heat with EVOO and butter. Sear Sea Bass for 5 minutes on each side. Set aside.
Take another skillet. Saute garlic in EVOO and butter. Add tomatoes. Lightly fry them for a few minutes. Add talinum, then drizzle with Balsamic Vinaigrette. Toss it around until slightly wilted. Remove from heat.
Roast some bell peppers. Slice them up and serve with the fish on a bed of couscous and veggies :-)
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