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|Executive Chef Bernard
Guillas (right) and Chef
de Cuisine Ron Oliver
Almond Tatsoi-Crusted Sea Bass With Plum Tomato Sambal
Sea Bass Ingredients
Preheat oven to 375 degrees Fahrenheit. Add tatsoi, almonds, star anise and olive to mixing bowl. Toss thoroughly. Set aside. Season sea bass with salt and pepper. Add grapeseed oil to nonstick skillet over medium heat. Sear bass 1 minute on each side. Transfer to baking sheet. Coat evenly with tatsoi mixture. Bake 5 minutes or until slightly underdone.
*Tatsoi is a green leafy vegetable popular in Asian cooking. It can be substituted with spinach or bok choy.
Add sesame oil and bacon to large skillet over medium heat. Cook 2 minutes, stirring often, to render bacon fat. Add onion, garlic and chili. Raise heat to medium high. Cook 1 minute, stirring constantly. Add honey. Cook 30 seconds. Fold in tomatoes and vinegar. Cook 20 minutes or until jam consistency, stirring often. Fold in basil. Season with salt and pepper. Keep warm.
Place sweet soy in squeeze bottle. Spoon sambal onto center of warm serving plate. Place fish atop. Squeeze sweet soy around.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physicians, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.