Sea Bass (1 Fillet (6 1/2 Inches X 2 1/2 Inches X 3/8 Inches))

Choose grilled, baked, steamed, or pan-seared sea bass without breading, batter, sweet glazes, or sugary marinades.

Ask for sauces on the side and avoid sweet chili, teriyaki, honey, barbecue, or fruit-based sauces; use lemon, herbs, garlic, olive oil, or vinegar instead.

Pair sea bass with non-starchy vegetables such as broccoli, asparagus, spinach, zucchini, mushrooms, or a leafy salad rather than fries, white rice, or mashed potatoes.

If adding a starch, keep the portion modest and choose lentils, chickpeas, quinoa, or barley.

Start the meal with a salad or cooked vegetables and eat the sea bass before any starches to slow the rise after the meal.

Check restaurant preparations and packaged seasonings for added sugar or starch, since plain sea bass itself is unlikely to be the main cause of a glucose spike.