Ingredients
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
Directions
Preheat oven to 400 degrees F.
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.
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.
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