Grilled Sea Bass with Cannellini Puree On A Bed of Arugula and Peppers Recipe
Ingredients
| 3 cups dried cannellini beans, soaked overnight then simmered in water until tender | ||
| 1 whole bulb roasted garlic | ||
| Cumin | 1/8 Teaspoon (Cannellini Puree:) | |
| Salt | To Taste (Cannellini Puree:) | |
| 4 loosely packed cups fresh arugula or other greens | ||
| Roasted red bell peppers | 1/2 Cup (16 tbs), sliced (Arugula and Peppers:) | |
| Olive oil | 2 Teaspoon (Arugula and Peppers:) | |
| Balsamic vinegar | 2 Teaspoon (Arugula and Peppers:) | |
| Basil leaves | 1/2 Cup (16 tbs), firmly packed (Basil Olive Oil:) | |
| Extra virgin olive oil | 1 Cup (16 tbs) (Basil Olive Oil:) | |
| Garlic | 2 Clove (5gm) (Basil Olive Oil:) | |
| Salt | 1 Pinch (Basil Olive Oil:) | |
| Sea bass fillets | 4 (Sea Bass:) | |
| Olive oil | 2 Tablespoon (Sea Bass:) | |
| Juice of 1/2 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
For the cannellini puree, combine all ingredients and blend until smooth.
For the arugula and peppers, toss greens with peppers, olive oil, and vinegar.
Place equal portions of arugula and peppers on 4 plates.
Top with bean puree.
For the basil olive oil, place all ingredients in a blender and blend until combined.
Pour through fine strainer and set aside.
For the sea bass, rub olive oil, salt, and pepper over fish and grill over medium coals, 5 minutes each side.
Remove the fish, sprinkle with lemon juice, and place fish on bean mixture.
Drizzle basil-infused olive oil over fish before serving.
For the arugula and peppers, toss greens with peppers, olive oil, and vinegar.
Place equal portions of arugula and peppers on 4 plates.
Top with bean puree.
For the basil olive oil, place all ingredients in a blender and blend until combined.
Pour through fine strainer and set aside.
For the sea bass, rub olive oil, salt, and pepper over fish and grill over medium coals, 5 minutes each side.
Remove the fish, sprinkle with lemon juice, and place fish on bean mixture.
Drizzle basil-infused olive oil over fish before serving.
Chef
