WALNUT PESTO SEABASS WITH BROCCOLINI & CORN SALAD

Capturing the end of the corn and tomato season! Simple and absolutely delish!  Completely satisfying with or without the fish! So if you want Vegan….this will absolutely be delish on its own.

Pesto – 2 cups
4 cups fresh basil
6-8 garlic cloves
1 cup walnuts
2 cups of olive oil
Salt & Pepper to taste
Blend all ingredients in a blender or nutrabullet. Add Salt and Pepper to taste.
Reserve in an airtight jar.

Corn Salad
6 ears of corn – steam and take the corn off the Cobb.
2 cups cherry tomatoes – sliced in half
1/2 cup chopped basil
1/4 good Olive oil
Salt and pepper
Toss corn and tomatoes in a bowl with basil, tomatoes, olive oil, salt and pepper. Can do this a day ahead.

Broccolini
6-8 single broccoli florets
Steam until aldente – set aside

Black Sea Bass
4 1/4 fish filets (skin on or not). Once you sear the fish skin side down it is easy to remove the skin.
Sear on high heat skin side down for 3-5 minutes. Flip, turn off the heat, scrape off and discard the skin

To serve:
Spread pesto on outside rim of a dish/plate and garnish one side with fresh basil leaves.
Quickly warm the broccolini and place on plate, add fish and the corn salad.
Brush a little pesto on the fish. Finish with a sprinkle of salt.
Reserve the leftover pesto for future dishes!

Bon Appétit