Ever since my trip to Greece about two years ago, I have increased my seafood diet ten fold. Eating seafood in Greece is far too easy. The fresh fish and other delicacies are always at hand, and prepared to your liking. Here in Georgia, we do not have quite the same access, but such a barrier doesn’t prevent me from experimenting with different sea bass recipes.
I take very much pleasure in grocery shopping and making recipes on the fly. Going to the store without a list provides a certain rush that organization and preparation simply cannot satisfy. I am not a trained cook, so I have no idea what I am doing, but I pick out a couple sea bass steaks, and encounter artichoke, spinach pesto while browsing the cheeses. I don’t know why, but I figured such a unique pesto would compliment my sea bass recipe well. I was right. It was good. Here is the recipe. Let me know what you think.
Bottom line: I encourage you to go to Greece and eat more fish.
Sea Bass Recipe:
2 steaks sea bass
1 bag of spinach
artichoke, spinach pesto
Go ahead and get the water boiling for the artichoke first as it takes about 45 minutes to cook. Cut the top and bottom of the artichoke and season with Italian seasoning. Time the artichoke to your preference.
Light the grill, and season your sea bass. We actually put lemon pepper, salt, and pepper on one and only salt and pepper on the other sea bass steak.
The fish are going to cook pretty quickly, seven minutes on each side, so go ahead and get your spinach going when you put the fish on. Melt some butter and get a brush to spread the butter on while the fish cooks. It will prevent sticking, and add great flavor.
Once the fish are nice and flaky, top with the artichoke, spinach, pesto. One tablespoon of the pesto is enough.
Here’s a link to another sea bass recipe if you want to compare: All Recipes