Chilean Sea Bass with Lemon Basil Butter & Fettuccine
This is a delicious meal to wow your guests. The fish and pasta will melt in your mouth. Lemon Basil gives both the sea bass and the pasta a beautiful color on your plate and then an fabulous flavor for your palate.
Lemon Basil Fettuccine with Peas & Cherry Tomatoes
Prep Time
15 minutesCook Time
3 minutesAdditional Time
5 minutesTotal Time
23 minutesIngredients
Yield: 1 serving
- 1/2 C A.P. (all purpose flour)
- 1 Egg
- 1/4 tsp Salt
- 1 T Semolina Flour
- handful chopped Basil
- Zest of 1 - 2 Lemons
- 2 T Cooked Peas
- 2 T sliced Cherry Tomatoes
- 1 T toasted Pine Nuts
- freshly grated Parmesan Cheese, to taste
Instructions
Step 1
Make a mound of flour and mix in salt, lemon zest & chopped basil. Use your finger to make a well in the mound
Step 2
Crack the egg inside the well.
Step 3
Use fork to gently mix flour onto egg. Once egg is combined with flour, knead dough on semolina floured surface for about 10 minutes.
Step 4
Flatten the kneaded dough by hand or with a rolling pin and pass it through a pasta roller several times (starting from largest opening to smallest) and then through the teeth to form strings.
Step 5
Drop pasta into salted, boiling water for about 3 minutes. Pasta should be eggy, but not sticky. If you are note eating immediately, then drizzle with olive oil so that it does not become a sticky clump.
Step 6
Serve with peas, cherry tomatoes, pine nuts and parmesan cheese on top.
Notes
Serve with Lemon Basil Sea Bass & Kale Pesto.
Grilled Chilean Sea Bass with Lemon Basil Butter
Prep Time
5 minutesCook Time
10 minutesTotal Time
15 minutesIngredients
Yield: 4 servings
- 4 boneless, skinless chilean sea bass filets, 6 ounces each
- sea salt & freshly ground black pepper to taste
- 1/2 cup basil
- 1/2 cup or 1 stick salted butter, room temperature
- Juice & Zest of 1 Lemon
- 2 tablespoons basil chiffonade for garnish
Instructions
Step 1
Mix butter, basil, lemon juice & zest together. Season with salt & pepper.
Step 2
Spread on a piece of parchment paper and roll into a log shape. Twist the ends so it can be sliced and saved for future use. Store in refrigerator for up to 5 days or 6 months in the freezer.
Step 3
Oil hot grill grates and grill sea bass on both sides for about 5 minutes (depending upon thickness of meat).
Step 4
Fish should have some color, but not be burnt. The internal temp should read 145 degrees F and flesh should be opaque.
Step 5
Lightly spread (so that fish does not flake) one slice (about 1 T) of herbed butter on fish and garnish with basil chiffonade.
Notes
Think Out of the Ice Box: Try using the sauce recipe for the Soy Ginger Marinated Salmon. Sea Bass only needs to marinade for about 1/2 hour before cooking.