Sea Bass with Ginger Lemon Pesto and Jicama Salsa

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ginger lemon pesto:
 1 cup finely chopped peeled ginger
1 cup finely chopped lemon zest
1/4 cup chopped parsley
1/8 cup olive oil
Salt and pepper

 Jicama salsa:
4 cups peeled, diced jicama
 4 cups diced papaya
1 cup red bell pepper
1/8 cup diced jalapeno
1 cup finely chopped cilantro
1/4 cup lemon juice

 4 (8-ounce) sea bass fillets*
1 package banana leaves

Preheat oven to 400 degrees F.

 For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive
oil in a food processor. Process until pureed. Season with salt and
pepper, to taste.

 For the jicama salsa: Combine jicama, papaya, pepper, jalapeno,
cilantro, and lemon juice and mix well. Set aside.

 Coat the fish with ginger lemon pesto and wrap in banana leaves. Place
on a baking sheet and bake for approximately 10 minutes. Serve with
Jicama Salsa.

 *This recipe would work well with other non-endangered fish, such as
striped bass, Pacific halibut, or catfish