Simply Delicious

Cajun Spiced Chilean Sea Bass over Winter Succotash

Yields: 4


4 6 oz bass filets, pinch of S & P on each

10 oz lima beans, rinsed, boiled for 5 mins

1 sweet potato, peeled, diced

10 oz baby asian corn

1 red bell pepper, med diced 

2 scallion sprigs, chopped

Fresh cilantro, minced

Smoked paprika, garlic salt, parsley - chopped

Coconut oil

Cajun spice mix:

2 tbspn smoked paprika, 2 tbspn chili powder, 1 tbspn ancho chili powder, 1 tspn garlic powder, 1 tspn parsley, 1 tspn thyme, 1 tspn white pepper, 1 tspn seasoning salt

Preheat oven to 400.  Cover baking sheet with aluminum foil and spray with coconut oil. Place filets on sheet pan and sprinkle spice mix on each filet evenly, both sides. Bake in oven for 15-20 mins or until fish is opaque. 

While fish is baking, in wok or skillet pan, oil pan with tablespoon of coconut oil, add vegetables and sprinkle in remaining spices and herbs to taste.  Cook until tender.  Add in lima beans and scallions to heat through.

Spoon succotash on individual plates, top with fish and garnish with sprigs of cilantro or parsley.