Published by paula on 30 Dec 2011
Pan Seared Sea Bass with Grapefruit Ginger Salsa
Ingredients:
2 medium-sized Texas Red Grapefruit
4 - 7 oz. pieces of Sea Bass
2 tablespoons vegetable oil
2 tablespoons of agave syrup
2 tablespoons grated ginger
1/8 cup fresh mint, roughly chopped
2 roasted tomatoes, skinned and cut into medium dice
1 medium red onion, cut into small dice
1 teaspoon minced fresh garlic
Kosher salt and pepper
Directions:
Peel and section one of the Texas Red Grapefruit. Cut the segments in half and place in a mixing bowl. Squeeze the juice from the remaining grapefruit and add to the mixing bowl with the segments. Combine the remaining ingredients and season with kosher salt and pepper.
Heat an oven proof saute plan and add the vegetable oil. Season the fish on both sides with the Kosher salt and pepper. Once the pan is hot, add the fish to the saute pan. Once the fish has started to brown, place in a 375 degree oven for 10 minutes. (Thinner fish will cook faster.) Remove the fish from the pan and spoon the salsa over the top.
Serves 4 (Recipe created by Executive Chef Paul French, Hyatt Regency, Austin, Texas for Texas Citrus Week promotion with ECA and Tropic Moon Grapefruit)
