Sea Bass with Macadamia Nut Pesto Sauce

Serves: 2
Total Calories: 72


3/4 cup green bell pepper cut into quarters lengthwise for grilling
3 large zucchini sliced into 1/2 inch slices lengthwise
1 1/2 cups Italian Roma tomatoes sliced lengthwise for grilling
12 ounces sea bass
2 teaspoons macadamia nuts oil
1 tablespoon white wine vinegar
1/2 teaspoon seasoned salt
1 1/2 tablespoons lemon juice
1/2 cup macadamia nut
3/4 cup fresh basil leaves
1/2 cup parsley chopped
1 tablespoon garlic minced
3/4 cup macadamia nut oil
1/2 teaspoon seasoned salt
1 tablespoon Parmesan cheese grated


1. Lightly coat peppers, zucchini, and tomatoes with oil and grill until nicely browned. Place on a platter.
2. Place sea bass on grill and cook 3 minutes on one side. Turn over and grill 3 minutes on the other side.
3. Mix vinegar and salt with lemon juice and pour over vegetables.
4. Place sea bass on vegetables and spoon Macadamia Nut Pesto Sauce over fish.

1. Place all ingredients in food processor and blend until smooth.
2. Chill or freeze leftover sauce.

Note : This sauce is also excellent over chicken, spaghetti squash, green beans, or whole-grain pasta.

Nutritional Facts:

Serves: 2
Total Calories: 72
Calories from Fat: 11

This Sea Bass with Macadamia Nut Pesto Sauce recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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