THIS RECIPE IS SPONSORED BY LOVE THE WILD | OPINIONS ARE MY OWN
From the day I discovered Love The Wild while thumbing through a magazine (they actually still make those!), I knew I wanted to collaborate with them. This is a company that shares my purpose: to get people comfortable with cooking fish so they can eat it more regularly. Enter: Striped Bass With Roasted Red Pepper Almond Sauce and Fall Harvest Quinoa.
Many home cooks out there have fishy ambitions; they want to incorporate more fish into their meal rotations because of the health benefits and, hello, fish is delish. But there are two major deterrents:
- People are unsure of how to cook fish, and
- People are unfamiliar with how to season it.
Legit concerns, friends.
If you overcook fish you’re going to hate it; if you under-season fish… you’re going to hate it.
We don’t want your lack of practice hold you back. Love The Wild has *the* perfect products to get fish into your meal rotation on the reg with sustainably raised fish, preservative-free sauces, and parchment packages for a flawless cook every time.
Celebrate National Seafood Month With Love The Wild
There’s a national food day/month for everything now — but National Seafood Month holds importance. It gives us a chance to spread awareness of the health benefits of a seafood-rich diet while bringing attention to the importance of sustainable fisheries. It’s important to do this year-round, but dedicating an entire month to it is helpful.
Love The Wild offers fish from farmers they know and trust while busting the myth that all frozen fish is low-quality. And, because transparency is so important, Love The Wild has farm info + location stamped right on the box so you know exactly where your fillet came from.
This striped bass was farmed from Pacifico Aquaculture off the coast of Baja California.
Take Love The Wild fish and be inspired
Love The Wild’s selection of saucy dinners act as freezer pantry staples. (Every fish lover should have some on-hand!) They can be enjoyed on their own or used to inspire new dishes; think of the possibilities with Red or Rainbow Trout With Salsa Verde, Barramundi With Mango Sriracha Chutney, or Striped Bass With Roasted Red Pepper Almond Sauce.
Not to mention the fact that the sauces are preservative-free and made with all-natural ingredients.
And trust me, you can TASTE it.
This recipe lays LTW’s Striped Bass With Roasted Red Pepper Almond Sauce over a bed of quinoa that’s been tossed with roasted seasonal veggies to create an easy and wholesome weeknight meal that you can feel good about.
Not sure if Love The Wild products are available near you? Find out here!
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Striped Bass With Roasted Red Pepper Almond Sauce and Fall Harvest Quinoa
Striped bass with a creamy roasted red pepper almond sauce is served over wholesome quinoa and roasted seasonal veggies for a healthy and complete meal.
- 2 fillets of Love The Wild Striped Bass With Roasted Red Pepper Almond Sauce
- 1 cup cups
- 2 oz vegetable broth
- 14.5 oz can of diced fire-roasted tomatoes, drained
- 2.5 oz Brussels Sprouts, halved
- 2 oz thinly sliced leeks
- 3 oz kabocha squash, cubed
- 2.5 oz broccoli florets
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar
- 1 tsp kosher salt
- Cracked black pepper
- 1/3 cup toasted walnuts
In a large bowl combine the vegetables. Drizzle them with the oil and balsamic vinegar then hit them with the salt and black pepper to taste. Spread the vegetables onto one side of a baking sheet. Leave room for the parchment packets.
Prepare the striped bass + sauce as per the packages instructions. Place the parchment packets onto the baking sheet with the vegetables and roast at 400 for 20-25 minutes.
Preheat oven to 400 degrees F.
Rinse quinoa and look through it for any hard bits or stones. Add them to a medium-sized saucepan with 2 cups of vegetable broth and the drained fire roasted tomatoes. Bring to a boil, then cover and reduce heat to low. Allow the quinoa to cook for about 20-25 minutes, or until tender and you can fluff with a fork. (You'll definitely have leftovers as far as the quinoa and vegetables go, but it makes for a great lunch or side for the next evenings meal!)
While waiting for everything to cook, toast the walnuts. (See notes.)
Once the quinoa is ready, transfer to a large bowl and set aside.
Once the veggies and fish are ready, carefully transfer the veggies into the bowl with the quinoa and toss to combine.
Plate the veggie-filled quinoa and place the saucy fillet on top.
Garnish with toasted walnuts and fresh chopped parsley (optional).
Toasting walnuts: Heat a small pan over medium-low heat. Add the roughly chopped walnuts to the pan, and toast until fragrant/lightly golden. Keep a close eye on them and occasionally toss them around with a spoon. This should take between 5-7 minutes and may seem slow at first, but once they start to toast, they toast quickly. So it's important to watch them so they don't burn. Once nicely toasted, remove from heat and set aside.