Black Bass with Sautéed Vegetables & Cioppino Jus
Black bass has a delicate flavor that begs to be paired with something bold, like the cioppino-inspired jus in this healthy seafood recipe. The jus takes some time to make but we promise it's worth it. You'll have some left over: do as our editor-in-chief did and try it as a bloody mary base. Or use it to make risotto or a seafood stew.
Source: EatingWell Magazine, October 2019
To make ahead: Refrigerate jus (Steps 1-5) for up to 1 day or freeze for up to 1 month.
Serving Size:4 oz fish with 3/4 cup vegetables
383 calories; protein 34.7g; carbohydrates 14.7g; dietary fiber 2.5g; sugars 10.8g; fat 18.1g; saturated fat 5.1g; cholesterol 116.6mg; vitamin a iu 2019.8IU; vitamin c 28.5mg; folate 47.6mcg; calcium 69.7mg; iron 1.4mg; magnesium 101.6mg; potassium 973.1mg; sodium 614mg.
4 1/2 lean protein, 3 fat, 1 1/2 vegetable