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*Volek JS, Duncan ND, Mazzetti SA, Staron RS, Putukian M, Gómez AL, Pearson DR, Fink WJ, Kraemer WJ. Performance and muscle fiber adaptations to creatine supplementation and heavy resistance training. Med Sci Sports Exerc. 1999 Aug;31(8):1147-56. doi: 10.1097/00005768-199908000-00011. PMID: 10449017.

Tonight calls for one of our all-time favorite recipes: Green Tea Asian Sea Bass

We typically only make this when this fish is on sale at HEB. Not eating it very often + just how amazing it tastes really makes it feel like a special meal.

Here's how to make one of my TOP 3 FAVORITE FOODS:

INGREDIENTS:
- 1lb Chilean sea bass cutlets
- 4 Tbsp each: rice vinegar, Bragg’s soy aminos
1 Tbsp each: sesame oil, chili flakes, unsalted garlic powder, dried parsley
- 1 tsp ginger powder
- 3 green tea or oolong tea bags
- 1 cup water
- Handful ancho chilis

DIRECTIONS
1. Mix all ingredients except ancho chilis in a large plastic Ziplock bag (including fish cutlets)
2. Let marinate for at least 12 hours, preferably 24 hours
3. Drain juice
4. Cook cutlets on cast iron skillet with ghee or high-heat cooking oil until fish starts to flake - the perfect consistency for this fish is very similar to crab meat, in our experience
5. Top with ancho chilis roasted in oil from fish