Allergens
Pecan Crusted Sea Bass
An all weather, all season dish with all the textures and feels of home made Italian! Pleasantly Light but filling crusted Baked Sea Bass with lightly toasted pecan crust over our house Mediterranean pasta.
This dish is good hot or cold but chef actually recommends removing the Seabass and putting in a toasted for 5-7 min (350-400) and serving the pasta as a cold side dish especially during these hot and humid Florida months, bon appetite!
250 Calories/ 11g Fat/ 16g Carbs (11 Net Carbs)/ 23g Protein Per Serving
Photo is Dinner Portion
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Allergens
Nutrition Facts
Ingredients
MEDITERRANEAN ORZO (SUB RECIPE) (COOKED ORZO, GREEK VINAIGRETTE / DRESSING (RED WINE VINEGAR, OLIVE OIL, LEMON JUICE, ONION, FRESH GARLIC, DIJON MUSTARD, CHILI FLAKES, SALT, GARLIC POWDER, ONION POWDER, OREGANO, BLACK PEPPER), MOZZARELLA, OVOLINE – GRANDE, BABY TOMATOES, KOSHER SALT, FRESH PARSLEY, ROSEMARY), SEA BASS BARRAMUNDI, PECANS, OLIVE OIL, CHEF’S SEASONING / RUB (GRANULATED GARLIC, GRANULATED ONION, PAPRIKA, KOSHER SALT, BLACK PEPPER, ITALIAN HERBS)
How to prepare
microwave
Chef Recommends Consuming Within 72 Hours Of Delivery For Maximum Freshness. in black dish with lid removed for 1 minute. Test temp and reheat in 30 second increments to desired temp. Family Portions- See our FAQ page.