I made this with tilapia instead of sea bass. I doubled the recipe to feed more than two. Three of us ate, and it would have fed a fourth person. Also, I made a sauce out of the broth that I was told to save for another use, by thickening it with a tablespoon of cornstarch and 1/2 tsp. salt. (After stirring them in, bring to a boil on medium heat, and boil for one minute,stirring constantly.) I placed the fish filets on top of brown rice, poured some sauce over and garnished with cilantro. The yams were a side dish along with a green salad. Very low fat, and my husband and son loved it!
Chilean Seabass with Thai-spiced Mashed Yams
KarenElizabeth Posted: 05/14/12