Sea Bass with Ginger Lemon Pesto and Jicama Salsa

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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

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