Sea Bass with Ginger Lemon Pesto and Jicama Salsa
- Ginger lemon pesto:
- 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
- Jicama salsa:
- 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
Preheat oven to 400 degrees F.
For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
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.
*This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish.
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.
Recipe courtesy of Two Bunch Palms, Palm Springs, CA
Recipe courtesy of Bobby Flay