Here is an easy fish entree that includes pepita sauce (pumpkin seed) from a previous squash blossom recipe. The pepita sauce allows you to extend your cooking efforts by using left overs to make a new dish. Sea bass is a great fish with fine texture and high oil content. It makes a moist and meaty entree. Unfortunately it has been over fished for many years and is expensive. With proper cooking on medium high heat, sea bass develops a nice, natural crust.  I made an avocado salsa to finish the sea bass.

4 pc 4oz fillets of Sea Bass

3 tbsp olive oil


Avocado Salsa

1 avocado diced

1/2 cucumber peeled, deseeded, and small diced

1 heirloom tomato small diced

3 tbsp chopped cilantro

1 lime juiced

1 small jalapeno diced

salt and pepper

Pepita Sauce

2 tbsp olive oil

1 cup roasted pumpkin seeds

1/2 onion sliced

4 garlic cloves

2 tsp ground cumin

4 dried Mexican chiles de-seeded

1 jalapeno sliced

1/4 cup patron tequila ( can be omitted )

48 oz chicken stock

1 lime juiced


Preheat the oven to 400 degrees.

For the pepita sauce,  add oil, onion, garlic, dried chile, and jalapeno to a medium sauce pot on medium high heat. Saute for 3 minutes and add cumin and garlic. Saute for another 2 minutes and then deglaze with tequila. Reduce the sauce by half and add the chicken stock. Bring to a boil then simmer briefly.  Add the pumpkin seeds and cook for another 5 to 10 minutes. Transfer the sauce to a blender and process until smooth. Season with salt and lime juice then  set aside.

For the avocado salsa,  place the avocado, cucumber, tomato and jalapeno in a bowl.  Add cilantro, lime juice, and season with salt and pepper. Set aside.

For the fish,  season both sides of the fish with salt.  Add the oil and the fish to a saute pan that has been heated to medium high.  Cook the fish for about 4 to 5 minutes on one side until the edges begin to brown.  At this point place the pan into the oven and bake the fish another 3 or 4 minutes. Take the pan out of the oven and flip the fish over as you prepare to serve it.

To serve,  add a spoonful of pepita sauce on the plate. Place the fish on the sauce and top with avocado salsa. Garnish with a few pumpkin seeds and watercress.

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