Poached Chilean Sea Bass

• servings: 2 servings
• active time: 5 minutes
• total time: 23 minutes

Ingredients

2- 6 to 7 ounce Chilean sea bass filets, skinless

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 small shallot, minced

2 garlic cloves, minced

1 cup cherry tomatoes, halved

1 jalapeño, thinly sliced

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup white wine

1 cup chicken stock, plus

juice of one orange

juice of 1/2 lemon

1 can cannellini beans, rinsed and drained

4 ounces fresh baby spinach

Directions

Give the fish filets a gently rinse.

Pat dry and season with kosher salt and black pepper.

Reserve in fridge until ready to use.

Sauté the shallots and garlic in olive oil in a deep pan for about a minute.

Add the tomatoes and jalapeño slices.

Season with kosher salt and black pepper.

Cook for a few minutes.

Pour in the white wine, chicken stock, orange juice and lemon juice.

Cover and allow to simmer for about 8 minutes. Breaking down the tomatoes, often.

Add additional stock or wine to the poaching liquid, if needed.

Place the fish filets in the poaching liquid. Spoon over some of the liquid.

Cover and allow the fish to poach until the fish is no longer translucent. About 8 to 10 minutes for 1 1/2″ to 2″ thickness.

Once a fork can easily pierce through the flesh, the fish is done. Try not to overcook.

Add in the cannellini beans and spinach. Allow the spinach to wilt just a minute, or so.

Serve with steamed rice and crusty bread.

Nutrition

• Calories: 365
• Total Fat: 6.1 g
• Saturated Fat: 1.4 g
• Trans Fat: 0 g
• Cholesterol: 56.5 mg
• Sodium: 624 mg
• Total Carbohydrate: 33.8 g
• Dietary Fiber: 5.2 g
• Total Sugars: 10.6 g
• Protein: 33.7 g