Polenta crust fillet of corvina sea bass with fresh pinion pico de gallo
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Source: KOAA
Pico de Gallo:
In a mixing bowl combine:
2 large vine ripened tomatoes
1 fine diced Onion
5 chopped Garlic clove
Juice of 2 fresh limes
3 tbsps. chopped fresh cilantro
1/4 cup toasted pinion nuts
salt, black pepper, and garlic powder to taste
Sea Bass:
In a Blender or coffee bean grinder combine:
1 1/2 cups polenta
1/2 cup bread crumbs
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Blend to break up the polenta a bit, around 20-30 seconds. Coat the sea bass with the polenta dredge. Pan sear the bass under medium low heat until the polenta has begun to lightly brown. Place fish into a baking pan and cook in a 350 degree oven for 10 minutes or so. Try not to cook the fish completely, instead shoot for a medium well temperature, and allow the fish to coast for 2-3 minutes. Baste the fish with melted butter right before serving, then top with pico, garnish with a few springs of fresh cilantro.
