*  Exported from  MasterCook  *
                Sea Bass with Peppers and Pumpkin Seed Salsa
 Recipe By     : Contemporary Southwest,  Cafe Terra Cotta Cookbook, pg. 109
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Entrees
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           fresh or frozen corn kernels
    6                    tomatillos -- diced
    1      cup           toasted pumpkin seeds
    1                    poblano chile, roasted, peeled, -- seeded and chopped
                         juice of 1 lime
      1/2  teaspoon      cumin
                         salt and pepper -- to taste
    6                    Chilean sea bass fillets (6-8 ozs. each)
    1                    red bell pepper, roasted, peeled, seeded -- and cut in
 For the salsa, combine the corn, tomatillos, pumpkin seeds, and poblano chile.
 Season with the lime juice, cumin, salt, and pepper.  Set aside in the
 refrigerator for 2 hours, if time permits.
 Season the fish lightly with salt and pepper and grill, broil, or bake it
 until done to your taste.  Serve with the salsa and garnish with roasted
 pepper strips.
 Notes:  This salsa is best if it is done about 2 hours ahead.  It will keep
 overnight, but will have a slightly softer texture.  This sauce will work with
 grilled, broiled, or baked fish; use whichever technique is most convenient
 for you.  My gauge for doneness is 8 minutes per inch of thickness.  This is
 slightly underdone, but not rare.  Use you own judgment if you prefer your
 fish more cooked.
 Submitted to Recipelu by Chelle Gardner.  Chelle51@aol.com
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