Recipe courtesy of Hog Island Oyster Bar Napa Chef, Jose Romo.
- 1 lb. white seabass fillet
- 1 small red onion
- 1 summer squash (or 2 small ones)
- 1 ear of corn
- ½ cup olive oil
- 1 jalapeno (seeds removed if you prefer less spice)
- 1 cup roasted walnuts
- ½ bunch basil
- ¼ cup parmesan cheese
- 1 clove garlic
- 1 handful of spinach
To make the pesto, add jalapeno, walnuts, basil, parmesan cheese, and garlic in a food processor or blender. Blend for a few seconds to incorporate ingredients together and then slowly drizzle in olive oil while the motor is running. Set aside.
To make the succotash, dice the red onion and summer squash. Shuck your corn and cut off corn kernels. Combine onion, squash and corn in a medium bowl and set aside.
Heat a cast iron skillet. Rub some olive oil on the Seabass and season with salt and pepper. When the grill is hot, but not smoking, place the fish in the pan, skin side down and cook for a few minutes until nicely browned. Flip and cook for another few minutes and remove from the pan.
In the same pan, add the succotash along with 2 tbsps butter and salt and saute over medium heat, stirring occasionally until the ingredients are nicely caramelized. Mix the cooked succotash and 3/4 of pesto together in a medium bowl and add the spinach, season to taste. Place succotash/ pesto mixture on a plate, top with cooked fish, and top with the remaining pesto. Season with flake salt, black pepper and a squeeze of lemon.