I love fish and Sea Bass is one of my favourites. I buy sea bass fillets, boneless and grill them. So quick and easy – really delicious. I suppose you could serve 4 with this recipe but in my home I make it for 2! I told you I was greedy…..
Sea Bass with Miracle rice - Kim's Club
Grilled sea bass - crispy skinned and succulent on a bed of miracle rice, (slim rice, shirataki rice - depending on where you buy it!)
Author: Kim's Club
Recipe type: Fish
- 4 Sea Bass fillets
- 1 large red pepper, diced ( I use the grilled and skinned peppers in brine, but you can use fresh if preferred. Feel free to add other veg you like)
- 1 tbsp of coconut or oil oil
- Mixed spice - your choice. I like American Old Bay, Barts Moroccan or Piri Piri spice but mixed herbs are lovely as well.
- 1 Pkg of Slim rice (Also called Miracle rice, Shirataki Rice or Eat Water slim rice).
- Salt and pepper
- 1 Lime, halved
- Prepare the rice by emptying into a colander and rinsing very well. This product is made from seaweed and therefore has a 'fishy' smell initially. This disappears with preparation. When it is well rinsed add to a frying pan over medium heat and fry until the water has evaporated and it starts to 'squeek'. Add half a tbsp of your oil and the peppers (plus any other veg if having), a pinch of spice and/or herbs, salt and pepper and stir fry until heated through and veg are cooked. Keep warm.
- Heat your grill to high. Warm the remaining oil in a shallow dish or tray for the grill. Add a grind of salt and some spice/herbs. Place your fillets skin side down and move around to give the skins a film of oil. Turn skin side up and place under the grill until the skin bubbles and crisps. Serve on a bed of the rice with half a lime each to squeeze over.
- I like to serve it with a side of buttered spinach.
Serving size: 2 fillets Calories: 160 Fat: 9g Carbohydrates: 2g (0net) Fibre: 3g Protein: 17g