SEA BASS WITH GINGER LEMON PESTO AND JICAMA SALSA

Sea Bass with Ginger Lemon Pesto and Jicama Salsa image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

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
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

Steps:

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.

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