Last night I made an amazing dinner. It all came together, and was one of those well-rounded meals you can just pat yourself on the back for.
This was another one of those meals that just popped into my head; golden curry-fried chilean seabass over a mound of garlic spinach, topped with beet puree, with a side of sun-dried tomato polenta. I thought that the savoriness of the fish would be complemented by the salty-spinach and the sweet-earthiness of the beet. And damn was I right...
This $H!T was INCREDIBLE! Golden curry-fried seabass over a mound of garlic spinach. top that with an earthy beet puree.
Slice some pre-cooked store-bought polenta, fry, and serve alongside.
- 3 servings Chilean Seabass
- 3 tbsp Curry Powder
- 1 tbsp Tuermeric
- 1 tbsp Whole Wheat Flour
- 1 tsp White Pepper
- 3 small roasted beets
- 1 tsp red wine vinegar
Puree beets with the red wine vinegar, set aside.
Sprinkle fish with salt. Mix spices with the flour and rub fish generously on each side, like a spice rub.
Heat a griddle till hot. Coat with cooking spray. Cook fish on one side until almost cooked through (will be firm and white). Flip and cook for 1 minute until crisped on second side.
Serve ontop of Garlic Spinach, topped with beet puree, with a side of fried polenta.
Enjoy with a deep red wine.