Chilean Sea Bass with Brown Butter Sage

 

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Wooohoo! Wooohoo! Wooohoo! Is the sound blaring from my speakers. The song is Adventure of a Lifetime by Coldplay. It’s one of those songs that just make you feel so good! Especially the part he sings “You Make Me Feel Like I’m Alive Again!” I love this song I’m reminded of that beautiful spring day we drove down the freeway with the top down on my car and we were both just smiling having no idea where we were going only that we knew we felt good.

So as I listen to this song sipping on my coffee, I was thinking of a dish I could make that would remind me of that special day….. Hmmm Chilean Sea Bass in brown butter sounds Fantastic! Now the dish sounds luscious, Sinful and unfriendly to the waistline and usually it is but,… We are going to make it waistline friendly 🙂 So here is your list to recreate the dish that reminds me of that day.

What You Will Need:

4 Filets Chilean Sea Bass (Please by the fish fresh from your local market)

2 Large Yellow Squash, peeled

2 Large Zucchini, peeled

6 Cloves Garlic, sliced thin

2 Lemons, juiced

4 Tbsp Butter

1 Small bunch of Sage

Salt, and Pepper

Prep Your Mis en Place 🙂

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Pre heat your oven to 450.

Thinly peel your zucchini, and squash.

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Like this. Add to a pan on the stove set to medium high heat.

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Cook for 5 minutes then set aside.

On a baking sheet lined with parchment paper, add the filets and sprinkle with salt, and pepper.

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Once the oven is preheated, place the fish in the oven and bake for 8 minutes.

IT IS VERY IMPORTANT TO TIME YOUR FISH! You don’t want to over cook the poor thing.

While the fish is baking, in a pan on the stove set to medium high heat, add the garlic and butter.

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Once the butter melts and starts to brown, add in the sage and the juice of two lemons.

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The butter will start to brown along with the garlic just in time.

Ding! Your fish is now done and so is your sauce.

Place the squash and zucchini on your plate, lay the fish down and top with your pretty little sauce.

I can’t tell you how easy this dish is to make! Most of the time people are afraid to cook fish on their own because they are easy to over cook. Trust me, don’t be!

Makes 4 Servings:

313 cals, 25.9 G fat, 6.6 G carb,3.6 G fiber, 15.5 G pro, 3.4 G sugar

Only 313 Calories for a dish that will fill your belly!?? I’ll take it.

CHEERS! To Another Waistline Friendly Meal!

KISSES!

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Cozy Quinoa with Garden Vegetables

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EDEN has been BUUUSSSYYY! So what this hard-working lady needs is a meal that is fast, cozy, nutritious, and delicious! I love meals that you can freeze for later nights when you don’t feel like cooking or just to take to work for the week. As I told you before, the garden of Eden has zucchini growing like nuts out there and I’m finding ways of sticking it in anything and everything I cook and this dish is perfect for it. So this is dedicated to all you hard workers out there. It’s so easy to make you will have time to relax.

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So turn up the music Fitz & The Tantrums is singing Money Grabber and I’m pouring myself a beautiful glass of Decoy Chardonnay and I have some left so come on over! 😉 But before you do, hit the store and I will tell you…

What You Will Need:

1 Cup Quinoa, cooked according to package

2 Cups Chicken Or Vegetable Stock (homemade if you can)

3 Large Zucchini, chopped

2 Large Leeks, chopped (white and light green parts only)

1 Small Sweet Onion, chopped

3 Large Tomatoes, chopped

4 Ounces Sharp Cheddar Cheese, shredded

1 Cup Fresh Basil, chopped

1 1/4 Garlic Salt

1 Tsp Smoked Paprika

1 Tsp Dried Oregano

Got your stuff??

Perfect Prep your Mis en Place 😉

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Pre heat your oven to 350.

On the stove set to medium high heat, bring your chicken stock to a boil. Cook the Quinoa until all the liquid has evaporated.

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As the quinoa cooks, in a separate pan, add in the zucchini, onion, and leeks. Allow them to sweat at a medium temperature.

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Once they start sweating, add in the oregano, paprika, and garlic salt.

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Next add in your fresh tomatoes and shake your hips lol. The smell is AMAZING!

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When your mouth starts watering, add in the cooked quinoa and transfer the ingredients to a baking dish.

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Sprinkle with cheddar cheese and fresh basil. Place in the oven for 20 minutes to allow the ingredients to marry each other.

This is when you kick your feet up and have that glass of wine 😉

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Dinner is served!! You now have a healthy meal that will last you all week!

Serves 8:

277.5 cals, 11.2 G fat, 30.4 G carb, 3.8 G fiber, 13.1 G pro, 2.1 G sugar

Extra: You can also add in 99% lean ground white turkey breast to add more healthy protein to your meal.

CHEERS to another Waistline Friendly Meal!

KISSES!

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