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Pan Seared Chilean Sea Bass with Lemon Caper Butter
MARY'S WHOLE LIFE15Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 oz. Chilean sea bass fillets (thawed if previously frozen)
- 2 Tbsp. olive oil
- salt
- pepper
- 1/3 cup ghee (vegan butter, or regular butter)
- 1/2 lemon
- 1/4 cup capers
- 32 oz. frozen cauliflower (or one large head of cauliflower)
- 1/4 cup chicken broth
- 1/4 cup ghee (or vegan butter)
- 1/2 cup coconut cream
- 1 can coconut milk
- 1 tsp. sea salt (more to taste)
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
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