Chilean Sea Bass, Asian Slaw and Herbed Rice

For a weeknight dinner I had a craving for Sea Bass and was pleased to find it for only $14.99 a pound. Originally considered grilling, but settled on the saute and high heat oven technique. One fillet was just coated with olive oil, others with oil and the ground spice mix I've used for tuna. Unfortunately, a moderate dusting of this mix was lost with the rich sea bass. Also, since the fillets were thick, 1.5" at center, the coating didn't make it into every bite. So - not worth the trouble, unless you already have the spice mix made up - which I did.

Herbed rice was simply started with onion sauted in oil, added rice and continued to saute until a few kernels popped. Then added chicken stock, salt, tarragon, fresh parsley and fresh thyme. Finish in oven 15 minutes.

The winner of the evening was an asian slaw, of my own creation.

1 small head napa cabbage, sliced thin
6-7 raddichio leaves, sliced thin
1/4 C diced red onion
4 scallions, sliced
1/2 C cilantro, chopped
1 serrano pepper, seeded and diced finely

1/4 C rice wine vinegar (unseasoned)
2 T sugar
1 T salt
1/2 t sesame oil (more depending on strength)

Combine all, stir occasionally, needs at least 30 minutes to absorb flavors. Cabbage will wilt slightly.

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