Friday, April 27, 2012

Chilean-Style Sea Bass with Artichoke Salsa

Some people come back from their in-law's houses with a headache.  Not me, I come back with a handful of Sea Bass and a pound of Roasted Garlic.

Yes, my Father-in-Law is a major foodie; which is alright with me, because I get to reap the benefits.

So here I am on Monday night with nothing in the fridge, but three filets of Sea Bass.  What to do?  I mean, I've never actually made Sea Bass before.  Luckily, I found a great recipe online (which of course, I modified), and it turned out wonderful.

Here's a great recipe that's low in points (about 6 Weight Watcher Points total).  I really like this recipe, but since I don't have Sea Bass around very often, I would like to try it with some other types of fish also.  Maybe cod or even Tilapia?

Note: Make a little extra Artichoke Salsa and water it down with Oil and Balsamic for a delicious, no-effort salad dressing.

Chilean-Style Sea Bass with Artichoke Salsa
Effort Meter (1 to 5): 2 - The only hard part is cooking the fish thoroughly without overcooking
Delicious Meter (1 to 5): 4Serving Suggestion: Serve with 1/4C of brown rice, and Romaine salad topped with thinned out version of the Artichoke Salsa 
Weight Watcher Points - About 6 if you use the Salsa sparingly


Olive Oil (spritz)
3-4 Sea Bass Fillets, about 6 ounces each
Salt and Pepper
Cajun or Creole Seasoning

For a delicious dressing, add oil, water, and balsamic to the salsa
Artichoke Salsa:
1 14 oz. can artichoke hearts, chopped (reserve 1TBSP of the juice)
1 Tbs. dehydrated minced onion
2 cloves minced garlic
2 Tbs. chopped green olives with pimento
1/2 cup olive oil
2 Tbs. balsamic vinegar
2 Tbs. water
1/2 packet of sugar substitute (like Splenda)
1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper, or to taste
1/4 tsp. celery salt
1/4 tsp. black pepper


Coat the Sea Bass filets with a spritz of olive oil.  Rub onto the filets, a light coating of salt, pepper and Cajun/Creole seasoning.  Refrigerate for a couple hours.

Meanwhile, prepare the Artichoke Salsa by combining all the ingredients into a mason jar, and shake to mix.  Refridgerate.

When ready to cook, place the Sea Bass on a shallow baking pan and cook at 425 for 15 minutes or so.  Top with Artichoke Salsa.

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