Pan Seared Sea Bass with Basil, Olive and Walnut Sauce
Chef Larry 'Lee' White
"This recipe is one of my all-time favorites. It's easy, light and one that your guests or family members will be talking about for months," Chef Lee said.
Large bunch fresh green asparagus spears, about 1 1/2lb, trimmed
1 tablespoon olive oil
4 sea bass fillets, about 8oz each (Seafood Department)
HEB Basting Oil (Cooking Connection)
Basil, Olive, and Walnut Sauce (recipe will follow)
4 basil leaves
1 lemon, cut into 4 wedges
Basil, Olive, and Walnut Sauce
1/2 cup shelled walnuts, lightly toasted
3/4 cup fresh basil leaves, roughly chopped
1/2 cup flat leaf parsley, roughly chopped and squeezed dry
1/2 cup freshly grated Parmesan (Grana Padana) (HEB Deli Department or Cheese Shop)
6 anchovy fillets, rinsed, dried, and chopped
1 1/2 tablespoon capers, squeezed dry
1/2 cup Kalamata olives, pitted and sliced
2 teaspoons coarsely ground pepper
1/4 cup olive oil
Pre-heat the oven to 450.
Bring a large pan of water to a boil. Add a pinch of salt, then the asparagus and cook for 2-3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water to chill and stop further cooking. Drain again and set aside.
Place the olive oil in a large saute pan and heat until sizzling. Turn the heat down to medium, add the sea bass fillet, skin side down, and cook for about 2 minutes. Flip the sea bass over and transfer to shallow baking dish. Cook in the hot oven for about 8-10 minutes, depending on the thickness of the fish. While the fish is cooking, heat the asparagus spears in a saute pan for 5-6 minutes, or until tender, turning occasionally. Toss the cooked asparagus in the HEB Basting Oil, then set aside and keep warm.
Divide the warm asparagus spears between 4 serving plates, all the tips pointing in the same direction. Place a cooked sea bass fillet on each asparagus serving, then top with about a tablespoon of the basil, olive, and walnut sauce. Garnish with a fresh basil leaf and a wedge of lemon. Serve immediately.