20ozasparagusends removed (about 1 large bundle or 2 small bundles)
1/2tspsea salt
1/8tspfreshly ground black pepper
2clovesgarlicminced
Sea Bass
1.5lbssea basscut into 4 fillets
1tspsea salt
1/8tspfreshly ground black pepper
2Tbspavocado oil
2green onionsthinly sliced
2Tbspchopped parsley
lemon slices or wedges for serving
Instructions
Cooking the Black Rice and Prepping the Sea Bass
Cook the black rice according to the package directions (usually around 40 minutes).
Make sure to remove the sea bass fillets from the fridge about 30 minutes before cooking and pat them completely dry with paper towels.
When the rice is done cooking, remove from heat, fluff with a fork and replace the lid until you're ready to serve.
Cooking the Asparagus
About 15 minutes before the rice is done cooking, start cooking the asparagus.
Melt butter or ghee in a large skillet over medium-high heat.
When it's hot, add the asparagus, sea salt, and black pepper to the skillet.
Cook for about 4 minutes, tossing with tongs every once and a while.
Add in the garlic and toss well.
Cook for about another 3 minutes or to the doneness of your liking.
Set asparagus aside. If you want to make sure they're warm when serving, keep them in a warm oven until the sea bass is finished cooking (I usually don't bother with that though because the sea bass and rice will be nice and hot when serving).
Cooking the Sea Bass
Pat the fillets down with a paper towel one more time before cooking to make sure they're super dry. This will ensure you get a nice sear and help prevent sticking.
Sprinkle both sides of the fillets with sea salt and pepper.
Heat the avocado oil in a large skillet over high heat. If using the same skillet you used to cook the asparagus, make sure there isn't any residue left because this could cause the fish to stick to the bottom. You need a nice smooth surface to cook the sea bass fillets.
When the oil is really hot and starts to shimmer (but not smoking), carefully add the fish fillets to the pan. Make sure to leave enough room between them for flipping. You may need to cook in two batches, depending on the size of your skillet.
Do not move the fillets once you get them in the skillet until you're ready to flip them. Moving them around might cause sticking.
Once all the fillets are in the pan, shake it a tiny bit (once again, to help prevent sticking). Now start your timer and turn the heat down to medium-high.
The cooking time really depends on the thickness of your fillets. Try cooking for 2 minutes on the first side. You want to flip the fish when it is cooked a little over halfway through. The meat will turn an opaque white color when it is cooked and you can watch the white spread up through the fillet as it cooks. When you see the white spread a little over halfway through the fillet and the edges are brown, flip it carefully using a thin spatula.
If it's been 2 minutes and the fillets aren't cooked over halfway, let them cook for another minute and then check them again. The most important thing here is to keep an eye on the fillets, especially since sea bass fillets are usually very thin and cook relatively quickly.
Once you've flipped the fillets, cook for about 1-2 minutes on the second side. Keep an eye on the fillets while cooking. The fillets will be done about 30 seconds to 1 minute after the sides of the fish are completely white.
Remove the fillets to a serving dish or plate directly onto the black rice and asparagus (as shown in the pictures).
Sprinkle with green onion slices and parsley.
Serve immediately with lemon slices or wedges to squeeze on top.