Pan-Seared Rockfish

Served over wilted baby spinach and garlic with butternut squash topped with Chimichurri sauce

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated. 

Please tune in to GBMC’s Facebook page on Tuesday, October 24 at 6pm for another live cooking demonstration with Michael and Jana!

Ingredients
(2) 4-oz. rockfish fillets
5 oz. baby spinach
3 cloves fresh garlic
4 oz. butternut squash

Chimichurri Sauce
1 cup fresh Italian parsley
2 tbsp. extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, peeled
2 tsp. crushed red pepper
Salt and pepper to taste

Watch the pan-seared rockfish cooking demonstration here.

Directions

1. Prepare the Chimichurri sauce by combining parsley leaves, extra virgin olive oil, red wine vinegar, garlic cloves, crushed red pepper. Season with salt and pepper and puree in a robot coupe food processor until smooth. Set aside.
2. Peel the butternut squash and cut it into 1/8 inch rounds.
3. Fry the butternut squash chips in a ¼ in of extra virgin olive oil until browned on both sides. Place on a paper towel on top of plate to soak up any extra fat.
4. Cut the rockfish filet into two four-ounce pieces, coat both sides with extra virgin olive oil, and season with salt and pepper.
5. Sear the rockfish skin side down until browned and turn over.
6. Meanwhile, sauté minced garlic and wilt baby spinach in a separate sauté pan.
7. Place a butternut squash chip in the middle of the plate, put wilted spinach on the butternut squash chip, top with the rockfish filets and then top with Chimichurri sauce.

Nutrition
Recipe yields 2 servings
Calories: 430
Total Fat: 28g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 190mg
Protein: 26g
Carbohydrate: 19g

Recipe courtesy of Michael Salamon, The Sleeved Chef.