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
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.