Skewered Sea Bass with Spinach Pesto and Mango Salsa

Name: Skewered Sea Bass with Spinach Pesto and Mango Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams baby spinach leaves; 5 basil leaves, thinly sliced; 10 cherry tomatoes, finely chopped; 237 milliliters Bertolli® Extra Virgin Olive Oil, divided; 6 cloves garlic, divided; 2 green onions, sliced; 3 semi-ripe mangoes, julienned (1/8 x 1/8 x 3-inch strips); 6 mint leaves, finely chopped; 59 milliliters grated Parmesan cheese; 237 milliliters pine nuts; 907 grams sea bass or halibut, cut into 1-inch pieces

Skewered Se It works best as a main course, and is done in roughly 35 minutes. It is a pricey recipe for fans of Mexican food. If you have baby spinach leaves, semi-ripe mangoes, green onions, and a few other ingredients on hand, you can make it. To use up the mangoes you could follow this main course with the Coconut Panna Cotta with Passionfruit and Mangoes as a dessert.

Instructions

Finely chop 1 clove garlic.

Ingredients you will need

Garlic

Clove

Combine 1/2 cup Bertolli® Extra Virgin Olive Oil, mint and chopped garlic in large nonaluminum baking dish.

Ingredients you will need

Extra Virgin Olive Oil

Garlic

Mint

Equipment you will use

Baking Pan

Add sea bass; gently toss to coat. Cover and marinate in refrigerator up to 1 hour.

Ingredients you will need

Seabass

Meanwhile, combine mangos, tomatoes, onions and basil in large bowl. Cover and refrigerate until ready to serve.

Ingredients you will need

Tomato

Mango

Onion

Basil

Equipment you will use

Bowl

Process spinach, remaining 3 cloves garlic, pine nuts, remaining 1/2 cup Olive Oil and cheese in food processor until smooth; set aside.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Pine Nuts

Spinach

Cheese

Equipment you will use

Food Processor

Remove sea bass from marinade, discarding marinade. Skewer sea bass, then grill or broil, turning occasionally, 5 minutes or until sea bass flakes with a fork.

Ingredients you will need

Marinade

Seabass

Equipment you will use

Skewers

Grill

Serve sea bass with pesto and mango salsa.

Ingredients you will need

Seabass

Mango

Pesto

Salsa

Equipment

Ingredients

Servings:

227grams

baby spinach leaves 5

basil leaves, thinly sliced 10

cherry tomatoes, finely chopped 237milliliters

Bertolli® Extra Virgin Olive Oil, divided 6cloves

garlic, divided 2

green onions, sliced 3

semi-ripe mangoes, julienned (1/8 x 1/8 x 3-inch strips)6

mint leaves, finely chopped 59milliliters

grated Parmesan cheese 237milliliters

pine nuts 907grams

sea bass or halibut, cut into 1-inch pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.