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–+ servings
wild-caught bass with tahini.

Wild-Caught Bass with Tahini & Chickpea Rice

Blackened bass is a simple and low fat meal, perfect for a sultry summer evening! This flaky white fish pan-sears to perfection and pairs beautifully with tahini chickpea and rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 people
Calories 526 kcal

Equipment

  • grill with griddle insert or cast iron skillet

Ingredients
  

  • 4-6 fillets four to six largemouth bass filets about 3.5 ounces per person
  • 1 tablespoon blackening seasoning we used Fin & Feather
  • ⅓ C tahini
  • 2 tablespoon fresh squeezed lemon juice divided
  • 1 sweet potato chopped
  • 1 can chickpeas rinsed & drained
  • 2 C cooked brown rice
  • 1 C bell peppers chopped
  • 1 onion chopped
  • 1 teaspoon salt and pepper to taste
  • 2 tablespoon olive oil extra virgin
  • fresh cilantro for garnish

Instructions
 

for the tahini & chickpea rice

  • Before cooking the bass, begin by sautéing the vegetables in a hot cast iron skillet over medium heat. Lightly drizzle the veggies with olive oil, salt and pepper.
  • While the veggies are cooking, mix one tablespoon of fresh lemon juice with the tahini to form a thick drizzling sauce.
  • When the vegetables are almost cooked through, add the cooked rice and sauté for another minute. Begin cooking the fish.

for the blackened bass

  • Rinse the fillets and pat them dry with paper towels. Season to taste with the blackening spice, gently press the spice against the bass.
  • Preheat the skillet or grill to medium-high heat. Once the pan is hot, grease with olive oil to prevent sticking.
  • Cook the fillets for about two minutes per side. The general rule of thumb for fish is to cook a one inch fillet for five minutes, then flip and cook an additional five. Most bass fillets will be much thinner, so plan accordingly!
  • Place the tahini & chickpea rice on the plate, then add the fillets on top. Drizzle with the lemon & tahini sauce and fresh chopped cilantro. This can also be eaten cold as a refreshing leftover lunch! Enjoy!

Notes

My secret tip for getting good results with a cast iron skillet is to thoroughly preheat it before adding food. Once it is hot, I toss in the vegetables and chickpeas and sauté. I will drizzle with a little olive oil if needed and then season to taste with salt and pepper. While the vegetables are cooking, I mix the tahini with the lemon juice. As the vegetables begin to soften and brown, I add the cooked rice and add tahini.

Nutrition

Calories: 526kcalCarbohydrates: 44gProtein: 37gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gCholesterol: 136mgSodium: 1007mgPotassium: 922mgFiber: 6gSugar: 5gVitamin A: 9349IUVitamin C: 55mgCalcium: 90mgIron: 3mg
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