Guests at the Pritikin Center love this recipe! It’s full of flavor and so simple to make. Serve it with a salad or brown rice and you have a very healthy meal in minutes!
This healthy entrée from the talented chefs at the Pritikin Longevity Center combines the succulent, flaky texture of Chilean sea bass with the licorice essence of fennel, the meatiness of mushrooms, the marvelous intensity of balsamic glaze, and the zip of dill. A real show-stopper!
Just put a pot of water on the stove to boil the minute you walk in the door, and you’re practically half-way done! The asparagus and pasta cook in the same water, then all ingredients (only seven in total) end up in a few easy swirls in a skillet.
This sea bass, served over grilled wild mushrooms and drizzled with pomegranate and tangerine reduction, is a star on our Valentine’s Day menu and year-round.
Oh, how your blood pressure will love you! Most tuna entrees, especially in restaurants, can tally up 2,000mg of sodium, more sodium than we should have in an entire day! Our Pritikin recipe has just 45mg of sodium, yet loads of fantastic flavor.