Sea Bass with Peppers and Pumpkin Seed Salsa

Ingredients

Amount		Ingredient	Preparation
1	cup	corn kernels	fresh or frozen
6	each	tomatillos	diced
1	cup	pumpkin seeds	toasted
1	each	poblano peppers	roasted, peeled, seeded, chopped
1	x	lime juice
1/2	teaspoon	cumin
1	x	salt and black pepper	to taste
6	each	sea bass	chilean
1	each	sweet red bell pepper	roasted, peeled, seeded, and cut into strips

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.