Serious Eats Cook The Book: Pan-roasted Striped Bass With Tunisian Chickpea Salad And Yogurt Sauce Recipe

Total time: 40 minutes

Keto Friendliness Gauge

Net Carbs are 4% of calories per serving, at 40g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Serious Eats Cook The Book: Pan-roasted Striped Bass With Tunisian Chickpea Salad And Yogurt Sauce? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Serious Eats Cook The Book: Pan-roasted Striped Bass With Tunisian Chickpea Salad And Yogurt Sauce Recipe

  • Net Carbs are 4% of calories per serving, at 40g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal's calories per serving is around 40% of a standard 2,000 calorie diet and probably higher if your calorie limit is lower than 2,000. If you plan to eat more meals later in the day, you should reconsider this item. If the portion size of this meal is large and satiates your appetite, and keeps you full until much later in the day, then you shouldn't have any worries. The problem is if you eat a lot of calories later, which puts you at risk for overconsumption.
  • This food's %DV (daily value percentage) for sodium is 62%. At 1429mg, it's considered high in sodium according to the FDA's standard for %DV (daily value percentage), which considers any food with %DV of more than 20% as high in sodium. The organization recommends 2300mg of sodium as the daily limit. High sodium is believed to be associated with health problems such as heart disease, strokes, high blood pressure, and kidney malfunctions. There's also a belief that diets with high amounts of salt correlates with obesity, but the link hasn't proven to be so direct. Instead, salt may trigger overeating by increasing the feeling of hunger, according to studies referenced in this WebMD article about salt & obesity. Add-ons such as sauces and condiments are the usual high-sodium culprits in most restaurant meals. Sodium additives are responsible for most high sodium amounts in packaged foods, especially frozen meals. For most adults, a healthy range for daily maximum sodium consumption is between 1500-2300mg; foods should be within 5%-20% DV per serving.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Serious Eats Cook The Book: Pan-roasted Striped Bass With Tunisian Chickpea Salad And Yogurt Sauce Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 616 g )
Amount Per Serving
Calories: 909
Total Fat: 51g
Saturated Fat: 8g
Polyunsaturated Fat: 9g
Monounsaturated Fat: 29g
Trans Fat: 0g
Cholesterol: 186mg
Sodium: 1429mg
Total Carbohydrates: 56g
Dietary Fiber: 16g
Sugar: 12g
Protein: 59g
Calcium: 197mg Iron: 5mg
Potassium: 1083mg Vitamin A: 76mcg
Vitamin C: 8mg Vitamin D: 0mcg

Ingredients

  • Two 15-ounce cans chickpeas, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1/2 English (hothouse) cucumber, cut lengthwise, seeded, and diced
  • 1/4 cup fresh cilantro leaves
  • 2 celery stalks and leafy tops, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 cup drained canned fire-roasted crushed tomatoes mixed with 1 tablespoon harissa
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • Four 8-ounce striped bass fillets, skin on, about 1 1/2 inches thick
  • Yogurt Sauce (recipe follows)
  • For the Yogurt Sauce:
  • 1/2 cup Greek-style yogurt
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

Visit Serious Eats's website to view the recipe instructions. (Via Edamam)