Recipes: Comfort Food

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january 2002

Comfort Food

Grilled Sea Bass with Mashed Potatoes and Vegetables Vinaigrette

4	5-ounce (150 g) sea bass fillets, skinned
Chili Rub:
1	teaspoon dried coriander
1/2	teaspoon lemon pepper
1/2	teaspoon dried chili powder
1/4	teaspoon ground allspice
1/4	teaspoon ground cinnamon
1/8	teaspoon kosher salt (optional)
Vegetables Vinaigrette:
1	teaspoon olive oil
1	red bell pepper, seeded and sliced
3	ounces (90g) shitake mushrooms, stemmed and sliced
3	scallions, sliced
1	tablespoon sherry vinegar
2	teaspoons minced fresh mint leaves
1/4	ounce (8 g) fresh chives, chopped, with extra for garnish (optional)
Mashed Potatoes
2	Russet or Idaho potatoes, peeled and cut quartered
1/4 to 1/3	cup low fat, low salt chicken broth
	freshly ground pepper

Preheat the broiler.
To make the chili rub: Place the spices and salt (if using) in a food processor or spice grinder and grind. Rub the sea bass with the mixture and set aside.
To prepare the vegetables vinaigrette: Heat the oil in a skillet. Add the pepper, mushroom and scallion, and sauté for 5 minutes over low heat. Stir in the vinegar, mint, and chives. Set aside.
Bring the potatoes to a boil in a large pot. When cooked through, mash with the stock and pepper to taste. Keep warm.
Broil the sea bass until browned and cooked through, about 3 to 4 minutes per side.
To serve, place 1/4 of the potatoes on each of 4 large plates. Top potato with a fillet of fish and surround with some of the vegetables. Garnish with chives (if using)

Per serving:	218 calories (17% calories from fat), 29 g protein, 4 g total fat (0.9 g saturated fat), 17 g carbohydrates, 3 g dietary fiber, 58 mg cholesterol, 156 mg sodium, 894 mg potassium
Diabetic exchanges:	4 very lean protein, 1 carbohydrate (bread/starch)

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