Seafood Recipe: Sautéed Sea Bass with Asparagus & California Walnuts

Sautéed Sea Bass with Asparagus & California Walnuts

Ingredients:

• 1/2 cup California Walnuts, chopped
• 1 1/2 pound skinless seabass fillets, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 2 large garlic cloves
• 3 cups asparagus, sliced
• 1/2 cup canned, fat free, reduced sodium chicken broth
• 3 tablespoons lemon juice
• Salt and pepper to taste
• 2 cups cooked brown rice

Cooking Procedures:

1. In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes or until walnuts are slightly browned. Set aside.
2. In medium bowl, coat sea bass with cornstarch. Coat non-stick skillet with cooking spray; add sea bass and sauté over medium-high heat, turning occasionally, about 5 minutes or until fish is golden brown and opaque throughout. Remove sea bass; set aside.
3. Add garlic to skillet; sauté 10 seconds. Stir in asparagus, broth and lemon juice. Cover and cook 3 minutes. Return sea bass to skillet; cover and cook 1 minute. Remove from heat; stir in walnuts and season with salt and pepper.
4. Spoon rice into serving bowls; top with sea bass mixture.

Makes 6 servings.