Basil Lime Chilean Sea Bass with Cauliflower Purée and Basil Pesto Sauce

Published 04/22 2014 11:55AM

Updated 04/22 2014 12:04PM

6-8 oz Chilean Sea Bass Filets:

Marinate Sea bass for no more than 2 hours in mix of white wine, fine chopped Basil and lime juice. Bring olive oil to temp in a large sauté pan. Remove Sea Bass from marinade and carefully place in sauté pan. Cook sea bass for 3-5 minutes per side or until golden brown on each side. Fish will be solid and flake to the fork when finished cooking.

Cauliflower Purée:
Two 2 pound heads of cauliflower, cored and separated and cut into florets
1.5 sticks of unsalted butter
2 Cups of heavy cream
Cayenne Pepper

Preheat oven to 325 degrees. Bring Cauliflower florets to boil in large pot of salted water and cook until tender (about 5 minutes.) Drain Cauliflower and reserve some of water used to boil cauliflower. Spread cauliflower onto baking sheet and cook until dry, approximately 5 minutes. Heat butter and heavy cream in small pot. Remove cauliflower from oven and, in small portions, add heated heavy cream/butter mix , water(stock) from boiling cauliflower and cauliflower into food processor. Purée until smooth texture is achieved. Add to mixing bowl and add salt/cayenne pepper to cauliflower purée to taste.

Basil Pesto Sauce:
One bunch of basil
1/2 Olive oil
1/4 of Parmesan/Asiago cheese mix
1 tbsp Pine Nuts

Remove Basil from stems and rough chop. Add Basil,cheese mix and nuts to food processor. Slowly add olive oil whilst pulsing the food processor until nice smooth sauce texture is achieved. Once texture is reached add salt and pepper to taste.

To serve spread cauliflower purée on bottom of plate. Place fish on top of purée. Drizzle with Basil pesto sauce. Enjoy!

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