Just Add Bass
A cold winter’s day inspired me to prepare my favorite hot spinach salad. But instead of eating it alone, I used it as a base for a panko-crusted pan-fried Chilean sea bass.
The buttery fish is a good match for the tangy curried dressing I normally use on the spinach. And the crust formed by the Japanese bread crumbs adds the right crunch to the dish.
For dessert, vanilla ice cream or frozen yogurt blended with Amaretto is a cook’s trick that everyone should know. You get an elegant, soothing dessert simply by whipping ice cream and a splash of Amaretto in a blender. Instant Amaretto soft-serve.
Menu (30 MINUTES OR LESS)
WARM CURRIED SPINACH SALAD WITH CHILEAN SEA BASS
AMARETTO SOFT SERVE
WARM CURRIED SPINACH SALAD WITH CHILEAN SEA BASS
SEA BASS
2 (6-ounce) Chilean sea bass fillets
Salt, pepper
1/2 cup panko or other bread crumbs
1/2 cup oil
SPINACH SALAD
1/4 cup oil
1/4 cup chopped onion or green onions
1 1/2 cups diced green apples
1/2 cup raisins
2 tablespoons chutney, chopped
1 1/2 teaspoons curry powder
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon dry mustard
1/4 cup vinegar
1 (10-ounce) bag spinach
SEA BASS
Rinse sea bass fillets and pat dry. Season to taste with salt and pepper.
Place panko in shallow bowl or on plate. Turn fillets in crumbs to coat evenly on all sides.
Heat oil in skillet over medium heat. When oil is hot, add fillets. Cook until brown, 3 to 4 minutes. Turn and cook until fish is opaque and flakes easily with fork, 3 to 4 more minutes, depending on thickness of fillet. Drain on paper towels 1 minute.
SPINACH SALAD
Heat oil in large skillet over medium heat. Add onion and saute 1 minute. Add apples and raisins and saute 2 minutes. Add chutney, curry powder, sugar, salt, mustard and vinegar and saute 1 minute. Add spinach and toss until spinach is coated but not wilted, about 30 seconds. (If not serving immediately, remove dressing from heat and set aside. Do not add spinach. When ready to serve, reheat dressing until bubbling and add spinach.)
Divide between 2 plates and top each with Sea Bass fillet. Serve immediately.
2 servings. Each serving:
641 calories; 1,353 mg sodium; 110 mg cholesterol; 20 grams fat; 90 grams carbohydrates; 33 grams protein; 2.54 grams fiber.
AMARETTO SOFT SERVE (IT’S A SNAP)
1 cup vanilla ice cream or frozen yogurt
2 tablespoons Amaretto
6 small amaretti or Italian macaroons, coarsely crushed
Let ice cream sit at room temperature 20 minutes. Put ice cream and Amaretto in blender and blend on high until ice cream is smooth, about 30 seconds.
Serve immediately or return to freezer until ready to serve.
Divide between 2 dessert bowls and garnish with cookie pieces.
2 servings. Each serving:
437 calories; 78 mg sodium; 92 mg cholesterol; 20 grams fat; 54 grams carbohydrates; 5 grams protein; 1.20 grams fiber.
(BEGIN TEXT OF INFOBOX / INFOGRAPHIC)
Cook’s Tips
*Japanese bread crumbs (panko) are finely ground and useful to have on hand for easy breading. Panko is available at most supermarkets and Japanese markets, but if you can’t find it, ordinary bread crumbs will do.
*The spinach salad is served warm in the menu, but it’s terrific cold, too. Just mix together the oil, vinegar, 2 tablespoons onion, chutney, curry powder, sugar, salt, dry mustard and vinegar for the dressing. Toss over raw spinach, apples and raisins. Mix in 1/2 cup unsalted peanuts if desired.
COUNTDOWN:
30 minutes before: Remove ice cream from freezer. Chop ingredients for sea bass and salad.
25 minutes before: Make dressing for salad.
15 minutes before: Cook sea bass.
10 minutes before: Make dessert and freeze.
5 minutes before: Reheat dressing and toss with spinach.
INGREDIENTS:
Shopping List:
2 green apples
1 (9-ounce) jar mango chutney
1/2 to 1 dozen amaretti or Italian macaroons
1 pint vanilla ice cream or frozen yogurt
1 (7-ounce) bag panko
2 (6-ounce) Chilean sea bass fillets
1 (10-ounce) bag pre-washed spinach
Staples:
Amaretto liqueur
Curry powder
Dry mustard
Onions
Pepper
Raisins
Salt
Sugar
Oil
Vinegar