Seabasswithpesto Recipes

SEA BASS WITH PESTO

Steps:

• Preheat oven to 425.
• Sprinkle fish with salt and pepper and coat with a little pesto.
• Bake approximately 14 minutes until done.
• Meanwhile, saute squash and zuccini.
• Toss with 1 - 2 tbsp pesto.
• Serve fish over a few spoonfuls of pesto with rice on one side and veggies on the other.

SEA BASS WITH GINGER LEMON PESTO AND JICAMA SALSA

Steps:

• 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.

SEA BASS WITH ARTICHOKE PESTO

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
• Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
• To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
• Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

STRIPED BASS WITH PESTO

Steps:

• To make the pesto, place basil, parsley, garlic and 2 tablespoons of the olive oil in a food processor. Process until finely chopped. With the machine running, slowly pour in the remaining olive oil. Scrape down sides of bowl, add salt, and process until smooth.
• Using a serrated knife, cut four 2-inch slits across each side of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. It is fine for the tail to hang over the edge of the dish. Rub about half of the pesto all over the fish, into the slits and inside the cavity. Reserve the remaining pesto to serve with the fish, or pasta if serving, or keep for another use.
• Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam. Remove from oven and uncover. Serve immediately, spooning the liquid over the fish.

SEAWEED PESTO

Steps:

• Thoroughly rinse the kombu with water, making sure all pickling salt has been washed off. Dab dry and cut into pieces.
• Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.
• Put the pesto in a glass jar, cover with a layer of olive oil, and store in the fridge for up to two weeks. Always serve with a clean spoon to maintain freshness.