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Sea Bass with Peppers and Pumpkin Seed Salsa
1 cup fresh or frozen corn kernels
6 tomatillos -- diced
1 cup toasted pumpkin seeds
1 poblano chile, roasted, peeled, -- seeded and chopped
juice of 1 lime
1/2 teaspoon cumin
salt and pepper -- to taste
6 Chilean sea bass fillets (6-8 ozs. each)
1 red bell pepper, roasted, peeled, seeded -- and cut in
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
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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