Poached Sea Bass with Pesto Verde Recipe

If you can't find sea bass, use salmon, snapper, or grouper fillets.

Ingredients

2 anchovy fillets (or 1 tablespoons anchovy paste)

1 (4 1/2 ounce) can diced green chilies

1/4 cup chopped shallots

1/4 cup chopped freshly parsley

1 tablespoon minced fresh tarragon

2 tablespoons olive oil

1 tablespoon finely chopped capers, rinsed and drained

1 tablespoon lemon juice

1/4 teaspoon freshly ground pepper

5 cups water

salt (optional)

1/2 pound sea bass (1-inch thick), cut into 6 equal fillets

Method

Soak anchovy fillets in cold water for 15 minutes, changing water 3 or 4 times. Drain and squeeze out moisture with paper towels. Chop; place in a food processor. Add chilies, shallots, parsley, and tarragon; pulse just until mixture. Transfer to a bowl; stir in oil, capers, lemon juice, and pepper. Cover and let stand, at room temperature, until serving time.

Bring water and salt (if desired) to a boil in a pot wide enough to hold sea bass in a single layer. Reduce heat to a simmer; add sea bass. Cover and poach 5 minutes or until fish is opaque. Transfer sea bass to serving plates and top with anchovy mixture.

Per serving : 175 calories, 24 g protein, 7 g fat(1 g saturated), 390 mg Sodium, 4 g carbohydrates, 50 mg cholesterol

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