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Grilled Sea Bass with Cannellini Puree On A Bed of Arugula and Peppers Recipe
|For canallini puree|
|Dried cannellini beans||3 Cup (48 tbs), soaked overnight then simmered in water until tender|
|Roasted garlic bulb||1 (Whole One)|
|For arugula and peppers|
|Fresh arugula/Other greens||4 Cup (64 tbs) (Loosely Packed)|
|Sliced roasted red bell peppers||113 Gram (1/2 Cup)|
|Olive oil||2 Teaspoon|
|Balsamic vinegar||2 Teaspoon|
|For basil olive oil|
|Firmly packed basil leaves||118 Milliliter (1/2 Cup)|
|Extra virgin olive oil||236 Milliliter (1 Cup)|
|Garlic||2 Clove (10 gm)|
|Sea bass fillets||20 Ounce (4 Fillets Of 5 Ounce Or 150 Grams)|
|Olive oil||2 Tablespoon|
|Lemon juice||1⁄2 Tablespoon (Of 1/2 Lemon)|
Calories 935 Calories from Fat 663
% Daily Value*
Total Fat 72 g110.5%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 58.1 mg
Sodium 728.2 mg30.3%
Total Carbohydrates 26 g8.7%
Dietary Fiber 8 g32.2%
Sugars 1.9 g
Protein 36 g72.3%
Vitamin A 69.1% Vitamin C 44.5%
Calcium 20.1% Iron 17%
*Based on a 2000 Calorie diet
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.