bar one
bar two
bar three

Kale-Wrapped Sea Bass

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 4

Healthy Sea Bass is steamed in kale leaves.

Kale-Wrapped Sea Bass


  • 4 6-oz filets Bay Winds Chilean sea bass
  • 8 kale leaves (large)
  • 4 10-inch pieces butcher twine
  • 2 Tbsps. smoked paprika
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 2 tsps. black pepper
  • 1/2 cup Roma sun-dried tomatoes
  • 7 leaves Peak Fresh Produce basil
  • 1 garlic clove(s)
  • 10 Roma Kalamata olives
  • 1 tsp. mustard, dijon
  • 1 Tbsp. vinegar, champagne
  • 1 cup Piancone olive oil, extra virgin


Put 1 quart of water in a pot and bring to a boil. Carefully cut the stems out of the kale leaves. Place each leaf in boiling water to blanch for 15 seconds. This will make the leaves softer. Place leaves on a cloth towel to dry. Mix spices together. Season each filet of Bay Winds Sea Bass with mixture. Wrap each filet using two kale leaves. Tie the leaves like you would put ribbon on a package. Pre-heat oven to 365 degrees. Place kale-wrapped sea bass on sheet pan and bake for 15-20 minutes. The fish will actually steam while wrapped in the kale. While fish cooks, in a blender or food processor, add garlic, vinegar, mustard, basil, olives and tomatoes and puree. While machine is running slowly add olive oil. Transfer mixture to a streaker bottle. Refrigerate (will last seven days). Remove fish from oven and cut string off. Carefully with a sharp knife, cut the bundle on an angle and plate. Drizzle coulis over fish and serve.