Sea Bass with Orange Infused Salsa Verde
Directions
- Season all sides of the sea bass filets with salt and black pepper.
- Heat oil in a sauté pan over medium high heat. Add filets to pan and cook to an internal temperature of 145°F. About 2-3 minutes per side.
- Using a ladle swirl the beet puree in center of plate.
- Place cooked sea bass filet on top then finish with 3 oz. of Salsa Verde on top and serve.
Ingredients
- 4 ea. Bay Winds® Chilean Sea Bass, 8 oz. filets
- 3 tbsp. Brilliance Butter Flavored Oil
- 1/2 tsp. West Creek® sea salt kosher
- 1/2 tsp. Roma® Black Pepper, Ground
- 16 oz. Beet Puree, (see recipe below)
- 12 oz. Salsa Verde, (see recipe below)
Beet Puree
Directions
- Add all ingredients in a high-powered mixer and process till silky smooth, set aside.
Ingredients
- 5 to 6 beet(s), red, cooked, peeled and large dice
- 1 ea. Peak Fresh Produce® Garlic, Clove(s)
- 2 tbsp. Ascend® Juice, Lime
- 2 tbsp. Piancone® Oil, Olive, Extra Virgin
- 1/4 tsp. West Creek® sea salt kosher
- 1/2 tsp. Magellan® Chili Powder
- 1/4 tsp. Magellan® Cumin
Salsa Verde
Directions
- Combine the parsley, chives, and jalapeno in a mixing bowl.
- Peel and segment the oranges, adding 2 tablespoons of the juice to the herbs.
- Stir the red wine vinegar and olive oil into the herb mixture.
- Season with a pinch of salt to taste and set aside.
Ingredients
- 2 cups Peak Fresh Produce® Parsley, Fresh, tightly packed and finely chopped
- 2 tbsp. Peak Fresh Produce® Chives, Fresh, minced
- 1 ea. jalapeño(s), medium, minced
- 2 ea. Peak Fresh Produce® Orange(s)
- 2 tbsp. Roma Red wine Vinegar
- 1/2 cup Piancone® Oil, Olive, Extra Virgin
- 1/4 tsp. West Creek® sea salt kosher
Chef Andrew Cagle - Corporate Chef/Brands Manager, Performance Foodservice - Hale.
