Ingredients:
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Lemon-Almond Pesto:
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1
Sunkist® lemon
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½
shallot
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1
garlic clove
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¼
cup
almonds, toasted
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½
tsp.
sweet smoked paprika
-
1
tsp.
sweet paprika
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2
Tbsp.
sherry vinegar
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2/3
cup
extra virgin olive oil
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1
tsp.
salt
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Sweet Potato Puree:
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4
medium-sized orange-fleshed sweet potatoes
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¼
cup
heavy cream
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2
Tbsp.
butter
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1
Tbsp.
Sunkist® lemon zest
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1
Tbsp.
Sunkist® lemon juice
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Salt (as needed)
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Grilled Striped Bass:
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6
6 oz. striped bass filets, de-boned with skin on
Instructions: (Makes 6 servings)
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For the Lemon-Almond Pesto: Cut the lemon into six wedges.
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Remove the inner white skin, seeds, and cut each wedge into smaller pieces. Using a food processor, add the garlic, shallot and lemon.
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Puree on high speed until the lemon has begun to break down.
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Add the almonds, paprikas and sherry vinegar; continue to puree.
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Add the olive oil in a steady stream until fully incorporated. Season with salt and set aside.
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For the Sweet Potato Puree: Peel and cut sweet potatoes into large pieces.
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Place in a medium saucepan and cover them completely with cold water.
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Place over high heat and bring to a boil.
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Cook until tender.
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Drain in a colander for approximately 15 minutes.
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In the same saucepan, bring the cream, butter, and lemon zest to a simmer.
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Add the sweet potatoes and mix until relatively smooth using a wooden spoon.
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Season with lemon juice, salt, and keep warm.
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For the Grilled Striped Bass: Prepare barbecue or grill pan (medium-high heat).
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Lightly coat each bass fillet with olive oil and season with salt and pepper.
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Grill skin side down for about 3 minutes.
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Turn fillet over and complete grilling flesh side down for about 2 minutes.
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To Serve: Divide the sweet potato puree amongst six plates. Place the Striped Bass on top of the sweet potatoes and top with a generous spoonful of the lemon-almond pesto.
Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality