Power Meal

Lemon Garlic Sea Bass

What You'll Need:
1 Bottle Lemona
2 cloves garlic, crushed
1/2 tsp red pepper flakes
4 6-ounce sea bass fillets
1 1/2 tsp paprika
1 1/2 tsp cumin
2 tsp pepper
1/2 tsp salt
1 tbsp olive oil

Cook:
Spray a generous amount of Lemona into a zip-top plastic bag large enough to fit the fillets. Add the garlic and red pepper flakes, give the bag a shake, and add the fish.

Refrigerate the bag for 30 minutes. In a small bowl, mix the paprika, cumin, salt, and pepper.

Rub this spice blend on both sides of the fillets.

Heat the oil in a large nonstick skillet over medium heat. Add the fillets, flesh side down, and cook them for 6 minutes. Flip and cook them another 6 minutes. Makes 4 servings.

Per Serving:
210 Calories
32g Protein
3g Carbs
7g Fat (1.5g saturated)
1g Fiber
410mg sodium

Recipes

Lemon-Ginger String Beans

What you'll need:
2 tsp olive oil
2 medium garlic cloves, minced
1 tbsp ginger root, fresh, minced
3 cups uncooked string beans, fresh or frozen and thawed
1 bottle Lemona
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste

Cook:
Heat oil in a large skillet over medium or medium-low heat. Add garlic and ginger and cook, stirring, 1 minute.

Add string beans and cook until golden brown, stirring occasionally, about 2 minutes.

Coat string beans evenly with Lemona ; cover and steam until string beans are crisp-tender, about 2 minutes. Season to taste with salt and pepper. Yields about 3/4 cup per serving.

Notes:
This dish also works well with snap peas and snow peas.

Lemon Halibut with Wild Rice

What you'll need:
1 lb Halibut fillet, 1-inch thick
1 bottle Lemona
1 tbsp white wine (optional)
1 medium shallot, minced
1/2 tsp table salt
1/4 tsp black pepper
2 tsp parsley, chopped
3 cups cooked wild rice

Cook:
Preheat broiler.

Place fish in a small, shallow baking dish. Over halibut, coat evenly with Lemona and pour wine. Sprinkle with shallot, salt and pepper.

Broil until just cooked through, about 7 minutes. Sprinkle with parsley and serve with rice. Yields about 3 ounces fish and 3/4 cup rice per serving.

What to Do with Lemona...

You can sweeten up Lemona's tart taste or let it go unchallenged. Lemona combines nicely with a wide variety of herbs, from thyme and dill to rosemary, parsley and mint. Here are some ways you can put Lemona to use:

Brighten up salad dressing. Substitute Lemona for half the vinegar in your favorite salad dressing for a zippy flavor.

Add flavor to roast poultry. When roasting a chicken or turkey, spritz the cavity with Lemona and a few sprigs of thyme.

Bake with fish. Coat fish with Lemona and sprinkle with paprika before baking.

Perk up steamed vegetables. Try adding a few sprays of Lemona to the pot when you steam your favorite green vegetable: It's amazing how they can perk up the flavor of string beans, broccoli or spinach.

Whip up a citrus-berry slush. Blend 2 cups ice cubes and 2 cups berries (your choice). Sweeten to taste with Lemona.