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DEL.ICIO.USGrilled Chilean Sea Bass With Spicy Miso and Mixed Greens
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IN THE KITCHEN WITH . . . ANTOINETTE THAXTON-BROOKS, 43, of Alpharetta
Nominated by co-worker Debbie Spillers: "Dr. Antoinette Brooks has started a lunch program here at [Georgia Institute of Technology Student Health Center] for the employees. She is teaching about portion control and calories and healthy substitutes for different fats that we are all so fond of. She has created some great recipes and is helping a lot of people here with health/weight issues. She is also a great cook. The dishes that I have sampled are absolutely divine, and she derives so much pleasure from cooking, sharing and experimenting with different flavors and textures. We have a great time talking about food and different ways to prepare and enjoy foods that we all love."
Hands on time: 30 minutes Total time: 30 minutes Serves: 4
Ingredients:
Grilled Chilean Sea Bass With Spicy Miso and Mixed Greens
5 cloves fresh garlic, chopped fine
1 shallot, chopped fine
6 tablespoons olive oil, divided
Kosher salt to taste
Freshly ground black pepper to taste
1 1/2 pounds sea bass (or other mild white fish), cut into 4 pieces
3 tablespoons balsamic vinegar
8 cups mixed salad greens
2 roma tomatoes, diced
1/2 red bell pepper, diced
1/2 small cucumber, seeded and diced
1/4 cup diced red onion
4 teaspoons chopped walnuts
4 teaspoons crumbled goat cheese
16 strawberries, cut in half lengthwise
Kikkoman Teriyaki (Takumi Collection) Spicy Miso sauce
4 sprigs fresh rosemary, optional for garnish
Instructions:
Lightly coat the grill grate with cooking spray and preheat the grill.
In a shallow dish, combine the garlic, shallot and 3 tablespoons olive oil. Lightly salt and pepper the fish and add it to the dish, turning to coat. Set aside for a few minutes while you prepare the salad and dressing.
In a small jar with a tight lid, combine the remaining 3 tablespoons oil and the vinegar. Add a pinch each of salt and pepper; cover and shake well. Set aside.
In a large bowl, combine the greens, tomato, red bell pepper, cucumber and onion. Add the salad dressing and, using tongs, toss well to coat. Divide the mixture among 4 salad plates. Top each with 1 teaspoon walnuts and 1 teaspoon goat cheese. Arrange the strawberry halves around the salad plates.
Coat each side of the fish with a generous amount of spicy miso sauce and place on the grill. Grill until the fish is opaque and just beginning to flake, turning once during the process, about 10 minutes total per inch thickness. Place a piece of fish on each plate and garnish with a sprig of rosemary.
In a shallow dish, combine the garlic, shallot and 3 tablespoons olive oil. Lightly salt and pepper the fish and add it to the dish, turning to coat. Set aside for a few minutes while you prepare the salad and dressing.
In a small jar with a tight lid, combine the remaining 3 tablespoons oil and the vinegar. Add a pinch each of salt and pepper; cover and shake well. Set aside.
In a large bowl, combine the greens, tomato, red bell pepper, cucumber and onion. Add the salad dressing and, using tongs, toss well to coat. Divide the mixture among 4 salad plates. Top each with 1 teaspoon walnuts and 1 teaspoon goat cheese. Arrange the strawberry halves around the salad plates.
Coat each side of the fish with a generous amount of spicy miso sauce and place on the grill. Grill until the fish is opaque and just beginning to flake, turning once during the process, about 10 minutes total per inch thickness. Place a piece of fish on each plate and garnish with a sprig of rosemary.
Notes:
Fresh grilled fish and a light and flavorful salad make a perfect late-summer supper. Strawberries and goat cheese add a twist to the salad. To help control portion sizes, creator Antoinette Thaxton-Brooks recommends serving the meal on salad plates. The spicy miso sauce is available at Harry's Farmers Market or substitute regular teriyaki sauce.
Nutrition:
Per serving: 457 calories (percent of calories from fat, 52), 37 grams protein, 19 grams carbohydrates, 7 grams fiber, 27 grams fat (4 grams saturated), 72 milligrams cholesterol, 161 milligrams sodium.
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