Hemp Encrusted Sea Bass with Hemp Basil Oil - 10g carb, 1g fiber
1/4 cup bread crumbs
1/4 cup hulled hemp seeds
1/4 cup freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground pepper
1 cup fresh basil leaves
1 clove garlic
1 tsp white wine vinegar
Juice of 1/2 lemon
1/4 tsp crushed red pepper flakes
1/4 cup hemp oil
Virgin coconut oil, for sauteing
4 - 4 oz sea bass fillets, or any white fish (each 1 1/2 inches thick)
In a food processor, combine bread crumbs, hemp seeds, cheese, salt, and
pepper. Process until hemp nuts are well chopped and incorporated. Set
mixture aside in a breading bowl or large plate.
In the same food processor, combine basil, garlic, vinegar, lemon juice,
red pepper flakes, hemp oil, and salt and pepper to taste. Process until
basil and garlic are well chopped and everything is well mixed. (Makes
1/4 cup.)
Preheat a nonstick sauté pan on medium heat. Add about 3 tablespoons
coconut oil or enough to coat pan bottom. Press fish firmly into
breading mixture, coating both sides. Sauté fish for 5 minutes on each
side or until done. Serve drizzled with hemp basil oil mixture.
Makes: 4 servings
PER SERVING (with 1 Tbsp drizzle): 404 cal, 26g fat (5g mono, 14g poly,
7g sat), 49mg chol, 29g protein, 10g carb, 1g fiber, 452mg sodium
1/4 cup bread crumbs
1/4 cup hulled hemp seeds
1/4 cup freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground pepper
1 cup fresh basil leaves
1 clove garlic
1 tsp white wine vinegar
Juice of 1/2 lemon
1/4 tsp crushed red pepper flakes
1/4 cup hemp oil
Virgin coconut oil, for sauteing
4 - 4 oz sea bass fillets, or any white fish (each 1 1/2 inches thick)
In a food processor, combine bread crumbs, hemp seeds, cheese, salt, and
pepper. Process until hemp nuts are well chopped and incorporated. Set
mixture aside in a breading bowl or large plate.
In the same food processor, combine basil, garlic, vinegar, lemon juice,
red pepper flakes, hemp oil, and salt and pepper to taste. Process until
basil and garlic are well chopped and everything is well mixed. (Makes
1/4 cup.)
Preheat a nonstick sauté pan on medium heat. Add about 3 tablespoons
coconut oil or enough to coat pan bottom. Press fish firmly into
breading mixture, coating both sides. Sauté fish for 5 minutes on each
side or until done. Serve drizzled with hemp basil oil mixture.
Makes: 4 servings
PER SERVING (with 1 Tbsp drizzle): 404 cal, 26g fat (5g mono, 14g poly,
7g sat), 49mg chol, 29g protein, 10g carb, 1g fiber, 452mg sodium
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
No comments:
Post a Comment