Sauteed Chilean Sea Bass

Ingredients:

• 1 thick cut filet of Chilean Sea Bass
• 1 cup all purpose flour
• sea salt and black pepper to taste
• 5 tbsp. butter
• 2 tbsp. drained capers
• 3 tbsp. olive oil

Directions:

1. Mix flour, salt and pepper in a bowl
2. Coat the filet with the flour
3. Heat the olive oil and 4 tbsp. butter in nonstick skillet on medium for 3-4 minutes
4. Add the filet
5. Increase the heat to medium high and saute on each side to your desired level of being done - a minimum of 3 minutes on each side. We like our fish more well done, so I saute longer - until the filet is golden brown on each side
6. In a small frying pan, melt the remaining tbsp. of butter
7. Add capers and cook over medium high heat for about 3-4 minutes
8. Pour capers over the filet and serve

Cutting the large filet in 1/2 gives you 2 servings.

Salmon with Creamy Dill Sauce

Ingredients:

• 2 lb.salmon filet
• 1 tsp. lemon-pepper seasoning
• 1 tsp. onion salt
• 1 small onion, sliced and cut into rings
• 6 tsp. lemon juice
• 1/4 cup butter, cubed

Dill Sauce Ingredients:

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 tbsp. finely chopped onion
• 1 tsp. lemon juice
• 1 tsp. horse radish
• 3/4 tsp. dill weed
• 1/4 tsp. garlic salt
• black pepper to taste

Directions:

1. Line a 15" x 10" x 1" baking pan with non-stick aluminum foil
2. Grease lightly - I used olive oil
3. Place salmon, skin side down, on foil
4. Sprinkle with lemon-pepper and onion salt
5. Top with onion and lemon, dot with butter
6. Cover with foil and seal tightly
7. Bake at 350 for 20 minutes, then remove top foil (carefully)
8. Broil 6" from coils for 12 minutes
9. Combine all the sauce ingredients until smooth

6 servings - Source: Taste of Home 2012

Asparagus Soup

Ingredients:

• 2 lb. asparagus, woody end removed, then cut into 1/2 inch pieces
• 5 cups chicken broth
• 3 tbsp. olive oil
• 1 chopped onion
• 2 stalks chopped celery
• 1 chopped carrot
• 1 1/2 tsp. minced garlic
• 1/2 cup milk
• sea salt
• black pepper

Directions:

1. Warm the olive oil in a large saucepan over low heat
2. Add onion, celery, carrot and cook about 3 minutes
3. Add garlic and cook 1 minute
4. Add asparagus, salt and pepper to taste, and cook 5 minutes
5. Add chicken broth and simmer covered another 20 minutes
6. Add milk and warm without simmering on low

You may want to add a tsp. of lemon juice.

4 servings

Chile-garlic spinach

Ingredients:

• 2 tbsp. olive oil
• 1 garlic clove, sliced or crushed
• 10 oz. (10 cups) baby spinach
• sea salt

Directions:

1. Heat oil over medium-high 
2. Add garlic and cook about 30 seconds
3. Add spinach and cook until wilted - about 1-2 minutes - tossing constantly
4. Season with sea salt and lemon if desired