Grilled Sea Bass
4 fillet of sea bass, 3/4 inch thick
vegetable oil
Kosher salt and freshly ground pepper
Coat fish on all sides with oil, salt and pepper. Place on medium hot grill. Cover the grill and cook for 3 to 4 minutes per side. Remove to warm platter, garnish with parsley and lemon slices serve with Puree.
Sauce:
2 bell peppers (red)
1 jalapeno, chopped
1 cup hazelnuts, roasted 10 minutes and skinned
4 cloves garlic
1 tablespoon red wine vinegar
Roast red bell peppers jalapeno; peel and seed. Roast hazelnuts 10 minutes and remove skins. Saute garlic cloves in olive oil until soft. Place all in food processor along with 1 T red wine vinegar. Puree to paste and serve with fish and to garnish the plate