Seared Bass with Cauliflower Duo
Mostly meat
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 20 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 1.8g
Sucrose: 0g
Glucose: 0.9g
Fructose: 1.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 6g
Monounsaturated:38.5g
Polyunsaturated: 8.6g
Trans: 0.2g

Fatty Acids

Total Omega 3: 1.8g
Total Omega 6: 4g
ALA: 0.6g
DHA: 0.9g
EPA: 0.3g
DPA: 0.9g

Nutritional Info

Fiber: 2.4g 10%
Net Carbs: 3
Sodium: 133.9mg 6%
Potassium: 729.2
Cholesterol: 127.2

Nutritional Values (g)


Calories: 637 Fat: 56g
Protein: 30g Carbs: 5g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Bass (Fish, striped, raw)
4 fillet / 636 grams
Olive oil (Salad or cooking)
1/4 cup / 54 grams
Olive oil (Salad or cooking)
3 tbsp / 40.5 grams
Lemon juice (Raw)
2 tbsp / 30 grams
Cauliflower (Raw)
1 head small (4″ dia.) / 265 grams
Lettuce (Romaine or cos, raw)
4 cup shredded / 188 grams
Vegetable oil (Natreon canola, high stability, non trans, high oleic (70%))
1/2 cup / 112 grams

Instructions

Step 1
Shave floret portion of cauliflower with
Step 2
(3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.
Step 3
Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower “rice” in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.
Step 4
Discard oil and wipe out skillet. Heat
Step 5
Step 4
Step 6
Step 5