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Sea Bass with Ginger Lemon Pesto and Jicama Salsa

Recipe courtesy Two Bunch Palms, Palm Springs, CA

Ginger lemon pesto:

• 1 cup finely chopped peeled ginger
• 1 cup finely chopped lemon zest
• 1/4 cup chopped parsley
• 1/8 cup olive oil
• Salt and pepper

Jicama salsa:

• 4 cups peeled, diced jicama
• 4 cups diced papaya
• 1 cup red bell pepper
• 1/8 cup diced jalapeno
• 1 cup finely chopped cilantro
• 1/4 cup lemon juice

• 4 (8-ounce) sea bass fillets*
• 1 package banana leaves

Preheat oven to 400 degrees F.

For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.

For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.

Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.

*This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.