Ingredients:
| 1 |
cup |
fresh or frozen corn kernels |
| 6 |
medium |
tomatillos -- diced |
| 1 |
cup |
toasted pumpkin seeds |
| 1 |
medium |
poblano chile -- roasted, peeled,, |
| 1 |
medium |
lime -- juice of |
| 1/2 |
teaspoon |
cumin |
| 1/2 |
teaspoon |
salt and pepper -- to taste |
| 6 |
fillets |
chilean sea bass fillets -- (6-8 ozs. each) |
| 1 |
medium |
red bell pepper -- roasted, peeled, |
|
Preparation:
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. |
