by featured blogger Amy Stafford from A Healthy Life for Me
Eating sea bass helps reduce risks of cardiovascular disorders. Thanks to the abundant quantity of omega 3 essential fatty acids, the fish improves the function of the heart, arteries and veins, and other parts that make up the cardiovascular system of the body. These essential fatty acids help in lowering the ‘bad’ LDL cholesterol, and increasing the ‘good’ HDL cholesterol levels in the body. It is amazing to know that including merely two servings of fish in the diet per week can reduce instances of death from heart diseases by a third. People with regular intake of sea bass fish in their diet also often show significant reduction in blood pressure levels.
Instead of using Soy Sauce in this recipe, I opted to use Bragg Liquid Aminos. Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans that contains the following Essential and Non-essential Amino Acids in naturally occurring amounts:
| 16 Amino Acids | |
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Note: You can choose to use Soy Sauce in place of Liquid Aminos.
Ingredients
- Vegetables:
- 1 cup edamame (frozen works fine)
- 2 fennel bulbs, cored and julienned
- 1 cup cashews
- 1 head bok choy, julienned
- Salt and Pepper to taste
- Basil Cream Sauce:
- 1 cup white wine
- 1 cup heavy cream
- 2/3 cup liquid aminos (or soy sauce)
- 4-5 whole basil leaves
- Fish:
- 2 tablespoon olive oil
- 4- Sea Bass Fillets or Halibut (about 1 ¼ pounds)
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan over high heat add white wine and reduce down in half. Add cream and lower heat to medium and reduce again. In a blender add Liquid Amino, Basil leaves and reduced cream sauce. Puree until smooth.
- In a medium skillet over medium-high heat add one tablespoon olive oil when heated add Sea Bass, when starting to brown, flip, cook an additional 3-4 minutes until browned on both sides. Cover skillet with lid and place in oven, cook for10-12 minutes.
- In a large skillet over medium heat add one tablespoon olive oil and add fennel cook for 3-4 minutes until starting to soften. Add cashews and edamame, stir to coat and heat an additional 3 minutes, throw in bok choy, a dash of salt and pepper, stir and cook until bok choy is wilted.
- In a bowl, or rimmed plate, add ¼ of the vegetables, ½ cup cream sauce and top with a Sea Bass fillet.
- Serve and Enjoy!
Amy Stafford is a girl who loves cooking and as the chief blogger of A Healthy Life for Me, she gets to create and share amazing dishes with the rest of us one post at a time! Eating clean and healthy is a big priority for Amy and her recipes are created with that in mind. For more information on Amy and for more delectable dishes, check out A Healthy Life for Me or follow her on Facebook and Twitter.
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This looks great! I’m really intrigued by the Bragg’s Liquid Aminos. I’m gluten-free and only eating organic soybeans; would I be able to eat Bragg’s or does it have wheat hiding in it?
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