Chilean Sea Bass with Spinach Avocado Pesto

Chilean Sea Bass with Spinach Avocado Pesto

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Chilean Sea Bass with Spinach Avocado Pesto
Chilean Sea Bass with Spinach Avocado Pesto
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 5 minutes
Servings
servings
Ingredients
Chilean Sea Bass with Spinach Avocado Pesto
Instructions
  1. Season sea bass with salt and pepper and set aside
  2. In a food processor add spinach, parsley, garlic, walnuts, lemon juice, 1/4 cup EVOO, 1/2 tsp salt and 1/4 tsp pepper. Pulse 2 to 3 times. Add avocado and pulse until well blended but the sauce retains some texture.
  3. Preheat a large cast iron skillet over high heat. Heat 1 tbsp of oil until very hot and almost smoking (do NOT burn). Sear sea bass on each side for 3 to 4 minutes per side. Transfer to a plate and allow the sea bass to rest.
  4. Return skillet to medium-high heat. Add 1 tsp of oil, green beans and 1/2 tsp of salt. Saute for 5 minutes, transfer to a serving plate.
  5. Place lemon pieces, cut side down, in pan and turn heat to high. Sear lemon for 1 minute.
  6. Serve sea bass on the bed of green beans and top with the spinach avocado pesto and seared lemon. Garnish with additional parsley and enjoy.
Recipe Notes

This is a fresh tasting delicious dish that is easy to prepare and classy enough to impress.  I squeezed the seared lemon over the fish and it gave a delightful tangy flavor that was spot on.  I found the original recipe on Delish and just made a couple of minor adjustments.

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