← Back to Search Results
grilling New American
Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Lentils are not only good for you; they’re delicious. Pink lentils are smaller than the brown ones and cook quickly. You can find them in health food stores and Middle Eastern and Indian markets.

Yield: Serves 2

Ingredients

  • 2 (6 to 8-ounce) sea bass fillets
  • Olive oil
  • Salt and freshly ground pepper
  • ¼ cup black mustard seeds
  • Arugula and Pink Lentil Salad (recipe follows)

Arugula and pink lentil salad:

  • ½ cup pink lentils, rinsed in cold water
  • 1 garlic clove
  • 1 bay leaf
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon ground cumin
  • Salt and freshly ground pepper
  • 1 cup finely chopped red onion
  • 1 cup baby arugula
  • ¼ cup chopped Italian parsley
  • 2 tomatoes, cut into wedges

Directions

Rub the fish with olive oil. Sprinkle with salt and pepper, then lightly pat the rounded side of the fish with mustard seeds. Grill over hot coals on an oiled grill, or a grill basket, seed side down first, about 7 minutes. Turn and grill an additional 8 minutes, until the flesh is firm and opaque. Serve with lentil salad.

Place the lentils in a medium pan with the garlic and bay leaf and cover with 1½ cups cold water. Bring to a boil, lower the heat, and simmer for 5 to 8 minutes, or until soft. Do not overcook, or the lentils will be mushy. Drain and remove the garlic and bay leaf Spread the lentils on a cookie sheet to cool.

Combine the oil, vinegar, cumin, salt, and pepper in a small cup.

Mix the lentils, onion, arugula, and parsley together in a bowl. Toss with the dressing. Garnish with tomato wedges.


© 1993 Linda Zimmerman and Gerri Gilliland
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, and 1 teaspoon of olive oil brushed on each 6 ounce fillet.

677kcal (34%)
133mg (13%)
35mg (59%)
175mcg RAE (6%)
1306mg
183mg
49g
8g
10g
46g
70mg (23%)
429mg (18%)
5g (24%)
34g (53%)
7mg (38%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
cooking-for-friends Cooking for Friends
by Gordon Ramsay
in-the-kitchen-with-david In the Kitchen with David
by David Venable
mom-a-licious Mom-a-Licious
by Domenica Catelli
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
mexican-everyday Mexican Everyday
by Rick Bayless
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
food-to-live-by Food to Live By
by Myra Goodman
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?