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Asparagus and Sea Bass


  • 1/2 cup walnuts, chopped
  • 1 1/2 lb. sea bass fillets, cut into 1-inch cubes
  • 2 Tbsp. cornstarch
  • 2 garlic cloves, minced
  • 1 1/2 lb. asparagus, trimmed and cut into bite size pieces, (about 3 cups)
  • 1/2 cup chicken broth
  • 3 Tbsp. lemon juice


    Toast walnuts in dry skillet over medium high heat 1 to 2 minutes.

    Toss sea bass in cornstarch. Coat skillet with nonstick cooking spray and set over medium high heat. Add sea bass and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove and set aside.

    Add garlic to skillet and cook 10 seconds. Add asparagus, broth, and juice. Cover and cook 3 minutes.

    Return sea bass to skillet and cook 1 minute more. Remove from heat. Stir in walnuts. Season with salt and pepper, if desired.

By Raymonde G. from North Bay, Ontario


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