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
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
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.