This is the perfect example of how deliciously fresh foods can create such an incredible eating experience – and with zero guilt. This dish is sophisticated enough for a dinner party, yet easy enough for a weeknight meal at home. It is completely healthy – full of healthy fats like monounsaturated fatty acids and omega 3s, chock full of vitamins and antioxidants. Protein-packed but very balanced, this dish delivers a powerful punch of flavors to the health conscious and even the not so health conscious. This is not a recipe renovation because there is no renovating necessary! Pair with a light crisp Chardonnay or Pinot Grigio. Keep in mind that alcohol is empty calories (caloric intake with no nutritional value) but research shows a glass or two of wine (even white wine) is heart healthy so I do indulge on occasion.

Serves 4

Ingredients

Entree

2 large fillets of Chilean Sea Bass (or Mahi-Mahi, Swordfish. Or for a less expensive alternative use Tilapia)

Salt/Pepper

Cumin

1 lemon

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Sauteed Spinach

2 packages pre-washed spinach

2 cloves garlic, finely chopped

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Pomme Puree

4 large russet potatoes (this would also be delicious with sweet potatoes)

Skim milk

I Can’t Believe It’s not Butter Light

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Watermelon Salsa

3 tomatoes, diced

2 jalapenos or 1 long hot pepper, diced

1 cup finely chopped cilantro

3 scallions thinly chopped on a bias

1 cup watermelon,diced

Juice of 3 limes

Salt/Pepper

2 tsp Olive oil

Preparation

1. Salsa

a. Prepare the salsa by combining all ingredients. Add salt/pepper to taste and refrigerate until plating time

2. Pomme Puree (Whipped Potatoes)

a. Scrub potatoes of all dirt

b. Puncture each potato with a fork in several spots. With skin on, microwave for 10 minutes or until soft when squeezed. (I prefer this method to boiling because much of the nutrients* or lost when boiling.)

c. Once cooked through directly into food processor, skin and all. Pulse until chunky.

d. Add 1.5 cups skim milk and 1 tbsp ICBINB (to be even healthier, use only olive oil)** Give it a few more shot pulses. Be careful not to over pulse or the consistently will become glue-like.

e. Add salt/pepper to taste

3. Salad

a. With a mandolin, cut strips from 1/2 a jicama.

b. In a bowl, add 3 tbsp high quality olive oil and the juice of one large lemon. Salt/pepper

c. Throw in your micro-greens and jicama strips. Toss and put to the side.

4. Sea Bass

a. Heat your skillet on med-high heat. Add about a tbsp of olive oil.

b. Season your fillets with salt, pepper, and about a teaspoon of cumin per fillet on both sides.

c. Place fillets skin side down. Sautee on both sides until brown and skin is crisp.

d. Squeeze on fresh lemon juice and finish fish in a 400 degree oven for about 7 minutes or until done

5. Spinach

a. While fish is in the oven, add 1 tspn olive oil to a saute pan.

b. Add diced garlic and saute a minute or so to release the oils from the garlic.

c. Saute the 2 bags of spinach until they wilt down.

6. Plate and Enjoy!

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* White potatoes do have vitamins. Vitamin C, B, and more potassium than a banana. And sweet potatoes pack even more of a punch!

** While ICBINB is certainly not a health food, I use a very small amount to provide that buttery taste in some dishes. It has no trans-fats but does have partially hydrogenated soybean oil. I use this in small doses for big flavor. Alternatively, you could use real butter sparingly.