You may have noticed that we had to skip Monday’s post…we’ll we were on the road, and it was literally impossible. I got home this afternoon and had to hit the ground running with catching up with work and other things.
I managed to fit spin class in, of course, and had nothing in the fridge tonight, so…. I went to the store and got a beautiful piece of sea bass. I needed my protein – since I had not had enough yet today, but I also needed some good carbs for my post workout. I really did not want to eat all that much as it was getting late. Hmmmm…what to do?
I decided to whip up a new, super quick and super satisfying meal for myself tonight, as Henry is still on the road.
Hopefully you will try this dish and love it as much as I did. This recipe feeds me 🙂 please modify accordingly.
Goodies that you’ll need:
- 1/2 pound fresh sea bass, without skin
- 3/4 tbsp Irish or other organic butter
- pinch of pink Himalayan sea salt
- 1/4 tsp cayenne – Do Not worry…it will not be spicy, just wonderful
- 1/8 – 1/4 tsp cinnamon
- 1/8 cup Sweet Potato flour (there will be plenty left over)
This will be best if you use a cast iron pan. Heat pan on medium – high and melt 1/2 tbsp butter. (your choice if you like salted or not, just be sure to adjust the recipe to keep sodium low) I only (barely) salted one side of the fish tonight, because I was using this amazing European butter which had a splash of salt. Rub cayenne and cinnamon very gently onto “only” one side of your sea bass, cautiously wet with some water sprinkles. (Make sure that you don’t rub the cayenne and the cinnamon off.)
Now batter sea bass with sweet potato flour and carefully pat to get rid of excess flour. Carefully place the fish into the golden bubbling butter, reduce heat to medium, cook for 3 – 5 minutes on each side and enjoy with some fresh vine ripe tomato and a Thai chili or your favorite side dish. Put the other 1/4 of the butter on top of the side that you’ll flip.
Just what I needed today! 🙂