½ cups walnuts, chopped
1 ½ lbs. sea bass fillets- cut into 1” cubes
2 tablespoons cornstarch
2 garlic cloves, minced
3 cups asparagus in 2-inch pieces
½ cup chicken broth
3 tablespoons lemon juice
Toast walnut in dry skillet over medium-high heat 1 to 2 minutes.
Toss sea bass with cornstarch. Coat skillet with cooking spray and set over medium high heat. Add sea bass and sauté for 5 minutes until fish is opaque. Remove and set aside. Add garlic to skillet and sauté 10 seconds. Add asparagus, broth and juice. Cover and cook 3 minutes. Return sea bass to skillet and cook 1 more minute. Remove from heat. Stir in walnuts. Add salt and pepper if desired. Serves 6.