Lean, sweet and flaky pan seared Sea Bass topped with a smear of pesto and a heaping scoop of tomato relish. Placed in a bowl of a light tomato sauce broth we enjoyed a perfect Summer meal.
You’ll find the recipe for this dish below, but first let’s drink a crisp Summer white wine.
A couple of weeks ago we took a little road trip through the Rocky Mountains, passing ski slopes and following raging mountain rivers to the grandeur of our Western Slope. Monuments, mesas, wild horses and wineries kept us busy with sight seeing and wine tasting for a few days.
Just look at this Colorado White blend..does it get any Summer-ier than that?
We stopped at Plum Creek, Two Rivers and Canyon Wind wineries. I’d say all three are “must visit” when you are in the Grand Junction, Colorado area. We brought home a sampling from each and have been enjoying an occasional evening bottle since returning.
The other night we were in a rare, for us, mood for a white and so uncorked a nice chilled bottle of Canyon Winds 2014 47-Ten. The 47-Ten wines are named for the elevation of our vineyard (4,710 feet above sea level). It’s one of a series of wines with altitude and attitude!
This fresh and bright blend of 49% Chardonnay, 28% Sauvignon Blanc and 23% Pinot Grigio was a perfect change of pace for a warm evening on the patio. And spot on for any Summer meal. Here’s the description from their website: “Refreshing flavors of grapefruit, cream soda, and banana yogurt balanced with a full, smooth palate and a lingering finish.” I thought it was delicious.
Canyon Wind has a beautiful area to enjoy a picnic under a large shade tree and some Colorado wine. We spent some time here.
We were somewhat surprised to find that we generally liked the Colorado wines and found them to be quite drinkable. We’ll be adding more “local vino” from time to time.
Pesto Sea Bass with Tomato Relish Recipe:
- 1 pound Sea Bass or Halibut fillets
- Salt and fresh ground pepper to taste
- For the tomato sauce broth:
- 1 1/2 cup tomato sauce
- 1 1/2 tablespoon tomato paste
- 1 1/2 tablespoon oil from a jar of sun-dried tomatoes
- 3/4 cup chicken broth
- For the Tomato Relish:
- 1 cup halved plum tomatoes a variety of colors
- 1/2 red onion sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil cut into thin ribbons
- For garnish:
- 2 tablespoons basil pesto
- parsley for garnish
Season the fish with salt and pepper, set aside.
In a small sauce pan, add the tomato sauce, tomato paste, sun-dried tomato oil and chicken stock and bring to a simmer. Simmer 2 - 3 minutes. Thin with more broth if you'd like.
In a small bowl, add the halved tomatoes, red onions, olive oil and fresh basil and toss.
Have the pesto ready.
Sear the fish in hot oil until nicely browned. Turn and continue cooking over medium temperature for 5 minutes or until just starting to flake. Or you can finish in a 400 degree oven for 5 minutes.
Coat the fish with the pesto. In shallow bowls, add a ladle of the tomato sauce. Lay the fish onto the sauce and top with the tomato relish.
Add a sprig of parsley. Serve immediately.
Pesto Sea Bass with Tomato Relish…It’s what’s for Dinner.