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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)
  Cumin 1⁄8 Teaspoon
  Salt To Taste
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)
  Salt 1 Pinch
For fish
  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)
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 935 Calories from Fat 663

% Daily Value*

Total Fat 72 g110.5%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 58.1 mg19.4%

Sodium 728.2 mg30.3%

Total Carbohydrates 26 g8.7%

Dietary Fiber 8 g32.2%

Sugars 1.9 g

Protein 36 g72.3%

Vitamin A 69.1% Vitamin C 44.5%

Calcium 20.1% Iron 17%

*Based on a 2000 Calorie diet

Grilled Sea Bass With Cannellini Puree On A Bed Of Arugula And Peppers Recipe