Citrus Basil & Pistachio Nut Butter Over Chilean Sea Bass
Equipment
- food processor
Ingredients
- 2 Chilean Sea Bass portions 5 oz each
- ¼ cup cleaned pistachio nuts
- ¼ cup fresh basil leaves
- 1 tbsp garlic chopped
- ½ tsp onion powder
- 1 tbsp lemon zest
- 1 medium/large lemon juiced
- kosher salt to taste
- black pepper to taste
- ¼ cup unsalted butter cut into small cubes
Instructions
- Preheat oven to 350℉.
- Place nuts, basil, garlic, onion powder, lemon zest, and lemon juice in a food processor. Process until finely chopped. Slowly add the butter until completely incorporated. (You may need to stop periodically to scrape sides to incorporate flavors). Add salt & pepper; puree until mixture is smooth.
- Spread mixture over sea bass. Place fish on a greased ovenproof dish.
- Bake uncovered for 12-15 minutes, or until fish is opaque and flakes easily with a fork.