Seared Chilean Sea Bass with Cucumber Pesto
1 ½ Cups coarsely chopped cucumbers
¾ Cup coarsely chopped green onions
½ Cup chopped fresh cilantro
½ Cup chopped fresh parsley
½ Cup chopped fresh basil
4 cloves garlic, minced
5 Tablespoons olive oil
1 ½ Tablespoon champagne vinegar
½ teaspoon hot pepper flakes
4 (6-8) oz. Chilean sea bass fillets
1 ½ teaspoon ground cumin
Chopped tomatoes for garnish
Combine first nine ingredients in a blender or food processor, reserving 1 T. olive oil. Pulse the mixture until desired consistency, or finely chopped. Transfer to a bowl and set aside. Add salt, pepper and more vinegar if desired.
Season the fish with salt, pepper and cumin. Using the remaining olive oil, heat in a large nonstick skillet to approximately medium high heat. Sear the fish on both sides for about 5 minutes per side. Cover and cook until the fish is opaque in the center and slightly flakey.
In 4 bowls ladle the cucumber pesto on the bottom. Place one fillet in each bowl and sprinkle the chopped tomatoes on top.
Where to Buy Natura Chardonnay.
The Organic Wine Shop
100 East North Main Street
Littleton, North Carolina 27850