Pan-Seared Chilean Sea Bass on a bed of Talinum

Finally, I got the chance to cook my long-awaited talinum!!! This morning I picked some talinum leaves from my garden that I planted from seeds this Spring. Many thanks to my friend, Ida for sending me those seeds directly from the Philippines. And boy was I excited to taste this edible weed once again...brought back a lot of memories of my Lola Carmel!!! Anyway, the result was phenomenal and we truly enjoyed our dinner this evening...

Ingredients:
4 Chilean Sea Bass Steaks, thawed
Garlic Salt
Garlic Powder
EVOO
Canola Oil

Onions, chopped
Garlic, minced
A roughly about a pound of Fresh Talinum Leaves
Mushrooms, chopped
Sprigs of Lemon Thyme (from my herb garden)
EVOO

Directions:
Thaw fish, then rub some garlic salt and powder. Drizzle with EVOO. Let it marinate for a few hours in the refrigerator. Put a few Tbsps of Canola oil in a frying pan...needs to be hot, almost smoking...then sear the Sea Bass for about 4-6 minutes on each side (depends on the thickness of the steak) or until browned.

On a separate pan, heat up EVOO, add springs of lemon thyme. Then saute garlic and onions. Add mushrooms. Cook for a couple of minutes. Then, add Talinum leaves...turning often until oil and all the ingredients are mix through. Don't overcook. Turn off heat as soon as the leaves are starting to wilt off.

Place cooked talinum leaves on a plate, then take the pan-seared Chilean Sea Bass and place it on top of the bed of talinum leaves. Top off with the sprig of lemon thyme. Serve with buttered couscous...yum!