Green Sea Bass Salad Recipe by Elizabeth Cardona
Cooking Instructions 35 minutes 1 Mix lettuce, celery and leeks in a large salad bowl. Sprinkle some apple cider vinegar. 2 In a different bowl, mix the flour, baking powder and a pinch of salt. Add any seasonings if you'd like to. Then coat the chopped sea bass with the mix. Cook over high heat with vegetable oil until lightly browned. Set aside to cool. 3 Throw the cabbage in a well-oiled pan over medium heat. Add salt and pepper to taste. Stir and toss until slightly transluscent and/or borders get golden brown. Set aside to cool. 4 If using frozen peas, cook in boiling water with lemon pepper seasoning and salt to taste. If using fresh peas, sautée with those same seasonings. Set aside to cool. 5 Add the cooled cabbage, peas and sea bass to the salad bowl. Gently toss and enjoy. 1 Mix lettuce, celery and leeks in a large salad bowl. Sprinkle some apple cider vinegar. 1 Mix lettuce, celery and leeks in a large salad bowl. Sprinkle some apple cider vinegar. 2 In a different bowl, mix the flour, baking powder and a pinch of salt. Add any seasonings if you'd like to. Then coat the chopped sea bass with the mix. Cook over high heat with vegetable oil until lightly browned. Set aside to cool. 2 In a different bowl, mix the flour, baking powder and a pinch of salt. Add any seasonings if you'd like to. Then coat the chopped sea bass with the mix. Cook over high heat with vegetable oil until lightly browned. Set aside to cool. 3 Throw the cabbage in a well-oiled pan over medium heat. Add salt and pepper to taste. Stir and toss until slightly transluscent and/or borders get golden brown. Set aside to cool. 3 Throw the cabbage in a well-oiled pan over medium heat. Add salt and pepper to taste. Stir and toss until slightly transluscent and/or borders get golden brown. Set aside to cool. 4 If using frozen peas, cook in boiling water with lemon pepper seasoning and salt to taste. If using fresh peas, sautée with those same seasonings. Set aside to cool. 4 If using frozen peas, cook in boiling water with lemon pepper seasoning and salt to taste. If using fresh peas, sautée with those same seasonings. Set aside to cool. 5 Add the cooled cabbage, peas and sea bass to the salad bowl. Gently toss and enjoy. 5 Add the cooled cabbage, peas and sea bass to the salad bowl. Gently toss and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pasta al Pomodoro Pressure cooked improv taco Crustless Mushroom Quiche (low carb friendly) Dairy Free Chocolate Strawberry Dumpcake Blended oats pancakes Pasta al Pomodoro Pressure cooked improv taco Crustless Mushroom Quiche (low carb friendly) Dairy Free Chocolate Strawberry Dumpcake Blended oats pancakes Orange rose mojito mocktail Masala Paneer Dosa White sauce pasta Shahi paneer Corn chaat papad shots Slow cooker garlic chicken alfredo with broccoli Coffee Oreo Smoothie Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF Crockpot salsa verde chicken Blueberry mug muffins Orange rose mojito mocktail Masala Paneer Dosa White sauce pasta Shahi paneer Corn chaat papad shots Slow cooker garlic chicken alfredo with broccoli Coffee Oreo Smoothie Vickys Spiced Red Lentil & Chicken Soup GF DF EF SF NF Crockpot salsa verde chicken Blueberry mug muffins