Pan-Seared Chilean Sea Bass and Asparagus Mint Purée

Celebrate the first signs of spring with asparagus and mint! 4 servings Ingredients Fish: 4 6oz filets of Chilean sea bass, skin removed 2 tablespoons grapeseed oil Salt and pepper to taste Purée: 2 tablespoons extra virgin olive oil 1 onion, finely chopped 1 garlic clove, finely minced 2 large bunches asparagus, thinly sliced 1 … Continued