A delicious dinner featuring pan-seared Chilean sea bass with a fresh salad and zucchini chips. The dish highlights flavors from garlic, lemon, and bold spices.
1: Toss butter lettuce with evoo, fresh lemon juice, fresh garlic, sea salt, and pepper.
2: Prepare pitted green olives on the side.
3: Season Chilean sea bass with avocado oil and bajan seasoning blend, then pan-sear until cooked through.
4: Coat zucchini slices with avocado oil and pork panko.
5: Bake zucchini chips at 400°F for 20 minutes, then broil for an additional 2-3 minutes.
