Sea Bass with Peppers & Pumpkin Seed Salsa
Submitted by gems
Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of salsa that steals the show from the fish, and that’s saying something when the fish is Chilean sea bass.
Toasted pumpkin seeds, diced tomatillos, sweet corn, and roasted poblano chile come together with lime juice and cumin into a chunky, textured salsa that’s bright, nutty, and just a little smoky.
Spoon it over simply seasoned sea bass, whether you grill, broil, or bake it, and finish with strips of roasted red pepper draped across the top.
Make the salsa two hours ahead if you can. The flavors meld and sharpen as it sits in the fridge.
Chef Tips
- Toast the pumpkin seeds in a dry skillet until they start popping and turn golden. That toasty crunch is half the appeal of this salsa.
- Use the 8-minutes-per-inch rule for cooking the fish. Slightly underdone is better than overdone with sea bass.
- Roast the poblano directly over a gas flame or under the broiler until charred all over, then steam in a covered bowl to loosen the skin.
Ingredients
Directions
For the salsa, combine the corn, tomatillos, pumpkin seeds, and poblano chile.
Season with the lime juice, cumin, salt, and pepper.
Set aside in the refrigerator for 2 hours, if time permits.
Season the fish lightly with salt and pepper and grill, broil, or bake it until done to your taste.
Serve with the salsa and garnish with roasted pepper strips.
Notes: This salsa is best if it is done about 2 hours ahead.
It will keep overnight, but will have a slightly softer texture.
This sauce will work with grilled, broiled, or baked fish; use whichever technique is most convenient for you.
My gauge for doneness is 8 minutes per inch of thickness.
This is slightly underdone, but not rare.
Use you own judgment if you prefer your fish more cooked.
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