Recipe courtesy of Two Bunch Palms
Sea Bass with Ginger Lemon Pesto and Jicama Salsa
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 46
- Dietary Fiber
- 14
- Sugar
- 21
- Protein
- 45
- Cholesterol
- 93
- Sodium
- 1489
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
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.
Cook’s Note
*This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish.