*  Exported from  MasterCook  *

              Sea Bass with Peppers and Pumpkin Seed Salsa

Recipe By     : Contemporary Southwest,  Cafe Terra Cotta Cookbook, pg. 109
Serving Size  : 6    Preparation Time :0:00
Categories    : Entrees

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           fresh or frozen corn kernels
  6                    tomatillos -- diced
  1      cup           toasted pumpkin seeds
  1                    poblano chile, roasted, peeled, -- seeded and chopped
                       juice of 1 lime
    1/2  teaspoon      cumin
                       salt and pepper -- to taste
  6                    Chilean sea bass fillets (6-8 ozs. each)
  1                    red bell pepper, roasted, peeled, seeded -- and cut in
strips

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.

Submitted to Recipelu by Chelle Gardner.  [email protected]

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