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

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Ingredients
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
Directions

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: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
4

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