Grilled Striped Bass with Sunkist Lemon-Almond Pesto and Sweet Potato Puree Recipe

Grilled Striped Bass with Sunkist Lemon-Almond Pesto and Sweet Potato Puree Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
Quick Facts Bottom

More Information

Ingredients:

  • Lemon-Almond Pesto:
  • 1 Sunkist® lemon
  • ½ shallot
  • 1 garlic clove
  • ¼ cup almonds, toasted
  • ½ tsp. sweet smoked paprika
  • 1 tsp. sweet paprika
  • 2 Tbsp. sherry vinegar
  • 2/3 cup extra virgin olive oil
  • 1 tsp. salt

  • Sweet Potato Puree:
  • 4 medium-sized orange-fleshed sweet potatoes
  • ¼ cup heavy cream
  • 2 Tbsp. butter
  • 1 Tbsp. Sunkist® lemon zest
  • 1 Tbsp. Sunkist® lemon juice
  • Salt (as needed)

  • Grilled Striped Bass:
  • 6 6 oz. striped bass filets, de-boned with skin on

Instructions: (Makes 6 servings)

  • For the Lemon-Almond Pesto: Cut the lemon into six wedges.
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  • Remove the inner white skin, seeds, and cut each wedge into smaller pieces. Using a food processor, add the garlic, shallot and lemon.
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  • Puree on high speed until the lemon has begun to break down.
  • Add the almonds, paprikas and sherry vinegar; continue to puree.
  • Add the olive oil in a steady stream until fully incorporated. Season with salt and set aside.
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  • For the Sweet Potato Puree: Peel and cut sweet potatoes into large pieces.
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  • Place in a medium saucepan and cover them completely with cold water.
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  • Place over high heat and bring to a boil.
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  • Cook until tender.
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  • Drain in a colander for approximately 15 minutes.
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  • In the same saucepan, bring the cream, butter, and lemon zest to a simmer.
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  • Add the sweet potatoes and mix until relatively smooth using a wooden spoon.
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  • Season with lemon juice, salt, and keep warm.
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  • For the Grilled Striped Bass: Prepare barbecue or grill pan (medium-high heat).
  • Lightly coat each bass fillet with olive oil and season with salt and pepper.
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  • Grill skin side down for about 3 minutes.
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  • Turn fillet over and complete grilling flesh side down for about 2 minutes.

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  • To Serve: Divide the sweet potato puree amongst six plates. Place the Striped Bass on top of the sweet potatoes and top with a generous spoonful of the lemon-almond pesto.
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Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality