Chilean sea bass, asparagus, and riced broccoli mix 8/29/22

Roasted Chilean sea bass, asparagus, riced broccoli mix

Tuesday was a busy day for me and I did not get around to posting Monday’s dinner. It was an especially tasty dinner with a nice thick piece of Chilean sea bass that we got on sale from Whole Foods. I do not shop at Whole Foods very often due to their rather high prices but I always keep an eye out for sale items. The fish guy there is always happy to cut you pieces just the way you want them. John cooked the sea bass pieces in a 400F oven for about 15 minutes and they came out perfectly, succulent large flakes of delicious fish.

For my part I prepared the asparagus. In case you do not know, when asparagus pops out of the ground in the spring a variety of stalks come up. Some are thin, others medium, and some are thick. There is no baby asparagus so if you are just buying the thin ones, they are really no different from the thick ones, just skinnier. In order to get the most out of my asparagus buck I peel the bottoms where they look woody. Underneath you can find perfectly good, tender asparagus. You can see where I peeled the ends in the picture above.

Finally, when I was at Grocery Outlet the other day I picked up a frozen package of riced broccoli with onions, carrots, and quinoa. It comes unseasoned so it needed quite a bit of salt. But it was a nice change from riced cauliflower. I also added a quarter teaspoon of butter to the fish, the asparagus, and the broccoli mix. Just a little butter goes a long way to making everything taste even better!

This entry was posted in American, Easy, Fish, Kitchen tips, Methods, pescatarian, Vegetables and tagged . Bookmark the permalink.

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