Grilled Sea Bass with Cannellini Puree On A Bed of Arugula and Peppers
|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)|
For the cannellini puree, combine all ingredients and blend until smooth.
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.