Sea Bass with Ginger Lemon Pesto and Jicama Salsa |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 cup finely chopped peeled ginger |
1 cup finely chopped lemon zest |
1/4 cup chopped parsley |
1/8 cup olive oil |
salt and pepper |
4 cups peeled, diced jicama |
4 cups diced papaya |
1 cup red bell pepper |
1/8 cup diced jalapeno |
1 cup finely chopped cilantro |
1/4 cup lemon juice |
4 (8-ounce) sea bass fillets |
1 package banana leaves |
Directions:
1. Preheat oven to 400 degrees F.
2. For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
3. For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
4. Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.
5. *This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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