Chef Kenny Wagoner stopped by Good Morning Oklahoma Friday to feature a recipe he's cooking Saturday at the Chef's for a Cure event. It's a benefit for the Susan G. Komen Breast Cancer Foundation.Pan Seared Sea bass with Quinoa Salad16 ounces sea bass fillets (4 ounces per person) 1/2 cup quinoa and walnut salad 1/4 cup arugula2 tsps fresh basil, minced2 tsp chives, chopped2 tsp fresh tarragon2 tsp fresh thyme2 TBS Dijon mustard2 tsp garlic cloves, minced2 tsp shallots, minced 1/4 cup plus 2 TBS balsamic vinegar 1/4 olive oil1. Cut sea bass into four ounce portions and cold smoke2. Assemble ingredients for quinoa salad3. Mix together and keep refrigerated until needed for plating4. Place herbs, mustard, garlic, shallots and vinegar into bowl. Slowly add olive oil while whisking until emulsified.5. Roast sea bass in oven until done.6. For plating, divide quinoa salad onto two warm plates. Wilt arugula slightly and place on top of quinoa, top with sea bass and drizzle vinaigrette.Nutrition facts:Calories - 513Carbs - 21.9 gmFat - 36.4 gmCholesterol - 47 mgSodium - 334 mgFiber - 2.4 gm
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