If you love eating as much as me, eventually you have to learn how to cook, or you can blow your life savings on Chilean Sea Bass at restaurants. That is how I made up this recipe – by trying to replicate one of my favorite meals from a restaurant and making some healthy twists (like switching out quinoa for rice, adding kale to my risotto, and making a smaller portion). For Houstonians, this meal was inspired by the Chilean Sea Bass with Risotto at Artisans (a $40 dish… so yummy though). Keep these things by your side while cooking always: GARLIC, TONGS, TASTING SPOONS, SALT & PEPPER.
- 1 large piece of Chilean Sea Bass (look for the piece you can cut in half to make two portions, leave skin on)
- 1 Cup quinoa
- 2 Cups chicken broth or vegetable broth
- 1 Hand full of grated cheese (Parmesan, white cheddar, or your other favorite white cheese)
- 1 Goat cheese log
- 1 plate full of your choice of chopped vegetables (I recommend kale, broccoli and green beans, but you could use peas, carrots, cauliflower, mushrooms, i.e. whatever is in your fridge)
- 1 Garlic (always have in your kitchen)
- Salt and pepper
- Fresh herbs (optional)
- 1 Teaspoon Chia seeds (you can always add this to a dish like risotto. It will not impact taste much and will increase nutritional value)
Let that girl cook:
- Step 1: Put sauce pan on stove (medium heat), add olive oil (about two TBSP), add peeled and chopped garlic (two cloves), if your garlic is burning, switch to a different burner and put the heat lower. (go ahead and take the fish out of the fridge so it can get to room temperature)
- Step 2: Make quinoa per the package instructions, but use chicken broth or vegetable broth to add flavor and use the same sauce pan with the garlic.
- Step 3: Just before quinoa is fully cooked (probably around 10-11 mins) stir in goat cheese (get the log from the store and put about two-three inches in)
- Step 4: Add chopped green beans (fresh), add chopped kale, chopped broccoli (load this thing up with whatever veggies you want)
- Step 5: Add a handful of either grated Parmesan, white cheddar, or another fully flavored white cheese you love
- Step 6: Add salt to taste, add pepper to taste, add any fresh herbs you might have and want to add per taste (TASTE TASTE TASTE, otherwise how do you know how it TASTES?) You can add a few pinches of chia seeds to get some omega-3 fatty acids.
- You should have a nice creamy quinoa risotto. Place it to the side, covered to keep warm (off the stove.)
- Step 7: Heat up a frying pan to medium heat. Add olive oil (1 tbsp).
- Step 8: Drizzle olive oil on the fish. Salt fish evenly.
- Step 9: Place skin side down on frying pan. Fish should sizzle. Cook the skin side down for 4 mins, until a crispy brown. Turn around the fish using TONGS (must have in your kitchen), and cook the other side for four minutes. The fish should lose its translucent color and be a nice glimmering white.
- Step 10: Remove fish. Add oil from pan to the risotto and mix. Plate your risotto, top with the fish, top with any fresh herbs if preferred. SERVE it up.
I am learning to cook by trial and error. I do not follow recipes, I follow my taste buds. Do the same, and find your inner-chef! Also, use the leftover Quinoa Risotto for your meal prep all week, it makes a great side for any meal.