| Grilled Sea Bass with Asian Red Lentils and Kale | | Print | |
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Prep : 10 minutes 4 servings Cooking time: 20 minutes 294 calories per serving Ingredients: 1 pound fresh sea bass fillet, cut into 4 potions about ½ inch thick 2 Tbsp soy sauce 1 Tbsp rice wine 2 garlic cloves, minced 1 teaspoon finely grated fresh ginger 1 teaspoon dark sesame oil 1 cup red lentils 2 cups low-salt chicken broth 4 cups packed sliced kale 2 teaspoons sesame seeds, toasted. Prep: Prepare a charcoal or gas grill. Place fish on a shallow plate. Combine soy sauce, rice wine, garlic, ginger and sesame oil; mix well. Pour over fish, turning to coat. Let stand 10 minutes. Meanwhile, combine lentils and broth in a large deep skillet. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes; stirring occasionally. Add kale; cover and simmer 5 minutes or until lentils and kale are tender, stirring once. Drain fish, reserving marinade. Grill over medium-high heat 3 to 4 minutes per side or until fish is opaque in center. Transfer marinade to a small saucepan; add 1 TBSP water. Bring to a boil; boil gently 30 seconds. Spoon lentil mixture onto four warmed serving plates; top with fish. Sprinkle with sesame seeds, if desired. Drizzle boiled marinade over fish and lentil mixture. |
