Covina Sea Bass, Tomato Salad, & Red Bean Lentil Hummus

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Pan Seared Covina Sea Bass
4- 6 ounce Covina Sea Bass
1-Tablespoon Olive Oil
Salt & Pepper to Taste

Combine Salt, Pepper & Olive Oil
Heat pan on high with oil, for two to three minutes
Place Sea Bass in pan, cooking 3-4 minutes on each side

Heirloom Tomato Salad
2- Heirloom Tomatoes, sliced thin
2-Bunches of Watercress
½ Cup Shaved Red Onion
1-Tablespoon Olive Oil
2-Tablespoon Sherry Vinegar
1-Tablespoon Honey
1-Lime-Juice Only
Salt & Pepper to Taste

Whisk all ingredients, except the tomato, and watercress
Use as dressing for Watercress & Tomato

Red Bean Lentil Hummus
1-Clove Fresh Garlic
1-Can Red Lentils-Drained
1-Tablespoon Tahini
1-Tspn Cumin
Juice of one Lemon
Salt & Pepper to Taste

Place all items in Food Processor, pulse until smooth