pecan crusted sea bass
4 sea bass filets, 5-8 ounces each
1/3 cup pecans, coarsely chopped
2 tablespoons bread crumbs
2 tablespoons butter, unsalted and room temperature
2 tablespoons chopped basil
1 large clove garlic, finely chopped
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
Squeeze lemon juice over fish about an hour before you cook and put back in the refrigerator. Combine all other ingredients in bowl.
Place foil on grill and spray lightly with oil. Place filets on foil. Grill over medium heat for 3-5 minutes per 1/2 inch of fish. When you flip fish halfway through, spoon mixture evenly over the top of four filets. Watch closely, fish will dry out if even slightly overcooked.
I served the fish with grilled asparagus and short grain brown rice cooked with chicken broth instead of water. Delicious, light and healthy!
Grilled Aspargus
Soak one bunch of asparagus in water for at least an hour. Drain and coat lightly with olive oil and salt. Grill on high for three minutes.
Short Grain Brown Rice
Combine two cups of chicken broth, one tablespoon olive oil and one cup short grain brown rice in a pot on stove. Bring to a boil. Reduce and simmer on low for 45 minutes or until all broth has been absorbed.
Note: You can use any white fish. However, sea bass is naturally oily and more flavorful.
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