This is a great way to turn simple fish fillets into a delicious meal. The sea bass is lightly seasoned, allowing the flavor of the fish to come through. To top it off, the fish is served up with a great corn salsa with grilled bell peppers.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 6
Ingredients:
- 6 6-8 ounce sea bass fillets
- 1 red bell pepper
- 1 cup corn kernels
- 6 tomatillos, diced
- 1 cup toasted pumpkin seeds
- 1 poblano chili, roasted, peeled, seeded and chopped
- juice of 1 lime
- 1/2 teaspoon cumin
- olive oil
- salt and pepper to taste
Preparation:
To make salsa combine corn, tomatillos, pumpkin seeds, chili, lime juice and cumin in a bowl. Cover and refrigerate for several hours. Preheat grill. Remove stem and seeds from bell pepper. Cut in half lengthwise and brush with a little oil. Place on grill and cook until the skin starts to bubble and blacken. Remove from grill and cut into thin strips. Season fillets with a little salt and pepper and place on grill. Grill until flaky and cooked through to the center. Serve with salsa and pepper strips.
