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This seafood stir-fry pairs lean and flaky sea bass with vitamin-rich tender asparagus.

Sautéed Sea Bass with Asparagus & California Walnuts

1/2 cup California Walnuts, chopped
1 1/2 pound skinless seabass fillets, cut into 1-inch cubes
2 tablespoons cornstarch
2 large garlic cloves
3 cups asparagus, sliced
1/2 cup canned, fat free, reduced sodium chicken broth
3 tablespoons lemon juice
Salt and pepper to taste
2 cups cooked brown rice

1. In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes or until walnuts are slightly browned. Set aside.
2. In medium bowl, coat sea bass with cornstarch. Coat non-stick skillet with cooking spray; add sea bass and sauté over medium-high heat, turning occasionally, about 5 minutes or until fish is golden brown and opaque throughout. Remove sea bass; set aside.
3. Add garlic to skillet; sauté 10 seconds. Stir in asparagus, broth and lemon juice. Cover and cook 3 minutes. Return sea bass to skillet; cover and cook 1 minute. Remove from heat; stir in walnuts and season with salt and pepper.
4. Spoon rice into serving bowls; top with sea bass mixture.

Makes 6 servings.

Recipe provided courtesy California Walnuts.