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Dining services coordinator, Brian Amery, from Sunrise of Wilmington, DE, was one of the lucky five finalists flown to The Fairfax in Fort Belvoir, VA, to compete in this year’s Senior Eats® Nutritional Challenge. Combining fresh seafood and a tangy dressing over quinoa salad, his dish for Sautéed Striped Bass caught the eyes of our corporate Dining team amongst roughly 60 recipes submitted from across the U.S. and Canada.
Season the fish to taste. Sauté in the oil over medium-high heat until golden brown. Flip and continue to cook until internal temperature reaches 145˚F for 15 seconds. Steam the asparagus for 2-3 minutes until just tender but still bright green. Season to taste. Place half of the asparagus at the top of the plate and the other half at the bottom. Spoon the quinoa in the middle of the plate. Arrange a fish fillet on top of the quinoa. Drizzle the fish and plate with the remaining dressing. Serve immediately.