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)
Chef Andrew Cagle - Corporate Chef/Brands Manager, Performance Foodservice - Hale.
