REC: Sea Bass with Ginger Lemon Pesto and Jicama Salsa

Sea Bass with Ginger Lemon Pesto and Jicama Salsa

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings


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

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

Jennifer wrote:
Sea Bass with Ginger Lemon Pesto and Jicama Salsa

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings


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

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

Please properly attribute your full-text repost of a Food Network
website page that first obtained permission to repost and scale-down
this recipe courtesy Two Bunch Palms, Palm Springs, CA:

http://www.foodnetwork.com/food/reci..._18509,00.html

Originally Posted by warehouse

Jennifer wrote:
Sea Bass with Ginger Lemon Pesto and Jicama Salsa

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings


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

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

Please properly attribute your full-text repost of a Food Network
website page that first obtained permission to repost and scale-down
this recipe courtesy Two Bunch Palms, Palm Springs, CA:

http://www.foodnetwork.com/food/reci..._18509,00.html

Thanks for the recipe and the link to the foodnetwork.

Randy

www.antiagingatlanta.com

Perdu wrote:
On 28 Mar 2005 11:05:49 -0800, "warehouse"
said :
recipe snipped

Please properly attribute your full-text repost of a Food Network
website page that first obtained permission to repost and
scale-down
this recipe courtesy Two Bunch Palms, Palm Springs, CA:


http://www.foodnetwork.com/food/reci..._18509,00.html

Whoa. I wish I had the time you have to find a posted recipe on the
Internet and bitch about attributing on it. My god. I thought JC had
no
life.

GIYF:
If you know how to treat her right. Let's say with just the recipe
title. But then again some folks take hours to find their ass with
both their hands. You'd know. How's the jock itch?

"Perdu" wrote in message
...
GIYF:
If you know how to treat her right. Let's say with just the recipe
title. But then again some folks take hours to find their ass with
both their hands. You'd know. How's the jock itch?

Damn near gone, once you blew me.

Just for the record, and to place JC's comments for you, I find this far
more insulting and irritating to have to wade through than anything JC has
ever posted.
HTH,
Mark