Chef Jourdan ChaTaun Makes Cilantro Sea Bass Lettuce Wraps

Chef Joudan ChaTaun will be here to demonstrate a quick and affordable healthy meal, that not only tastes great but helps lower blood pressure and regulates diabetes.

She'll be making a Cilantro Sea Bass Lettuce Wraps & Sweet Corn Tomato Salad.

For more on Chef Joudan ChaTaun, visit twitter.com/jourdanchataun.

**Cilantro Sea bass Lettuce Wraps:**
Ingredients
4 6oz Portions Sea bass
1 Bunch Cilanrto
1 Sweet Vidalia Onion
8 Cloves Garlic
1 Red Bell Pepper
1 Lime
1/2 cup Extra Virgin Olive Oil
1 Head Romaine Lettuce
Sea Salt to Taste

Method:
Place Sea bass in a bowl with 2 tbsp olive oil, 1/2 bunch of Cilantro chopped, 1/2 Vidalia Onion Thinly Sliced, 6 cloves of garlic rough chopped and 1/2 lime squeezed. Marinade Over Night. Next day - Wash the Romaine Lettuce let dry. Thinly slice other half Vidalia Onion, Thin Slice 1/2 of the Red Bell Pepper,Mince 2 Garlic Cloves. Place remaining Olive Oil In a Hot Non Stick Pan, Sear Sea bass 4 minutes each side. Lightly Sauté remaining ingredients, add remain cilantro. Assemble Wraps

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**Cilantro Lime Dipping Sauce: (for SEA BASS LETTUCE WRAPS)**

1/2 Cup Fat Free Sour Cream
1/2 Cup Plain Yogurt
1 TBSP Skin Milk
2 TBSP Cilantro Chopped
2-3 TBSP Lime Juice + Zest
2 Cloves of Garlic Minced
Mix all ingredients in a bowl and Serve

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**Sweet Corn Tomato Salad:**

4 Ears of Corn
2 Cloves Garlic
1 Small Red Onion Small Dice
1 Cup Cherry Tomatoes Sliced
1/2 Cup Thin Sliced Basil
1/2 Bunch Thyme Chopped
2 TBSP Extra Virgin Olive Oil
1/2 cup water
Sea Salt & Pepper to taste

Method:
Clean corn and cut off the cobb. In a large sauté pan on medium heat, add olive oil and saute onions, garlic and corn. Add water and let simmer 5 minutes. Then toss in tomatoes, basil, thyme. Read to serve