Chilean Sea Bass with Lemon Pepper and Papaya Relish

8 oz. Chilean Seabass
1 oz. Lemon pepper seasoning
2 oz Olive oil
2 oz butter
4 oz. whole green beans (fresh or frozen)
1 ea. Tomato cut in half
1 oz. parmesan cheese
4 oz Papaya relish

Marinated Papayas (should be enough for 4 people)

3 Hawaiian papayas, peeled and cut in juliennes
1 large carrot, peeled and cut in Juliennes
1 medium seized Daikon (oriental relishes), peeled and cut juliennes
½ cup Sugar
½ cup white vinegar
½ teaspoon crushed red pepper
1 tablespoon ground ginger

Place the vinegar, sugar, crushed peppers and ginger in a medium seized bowl and stir with a wire whip until smooth. Add papayas and vegetable and mix well. Set aside

Preparation
• Pre heat a sauté pan (medium heat)
• Add olive oil, wait until oil is hot and than sear the Sea Bass filet on both sides
• Sprinkle the lemon pepper seasoning on the top side of the Sea bass
• Then place the pan in an pre heated oven (350 degree) for 10 minutes

Tomato
• Cut tomato in halves, sprinkle parmesan cheese on both halves and place in the oven together with the Sea Bass
• Blanche vegetables in boiling water for about one minute, than strain the water and sauté the beans in butter for another minute.

Putting it all together
• Place some of the papaya on plate
• Place Chilean Sea bass on top of the papaya relish
• Serve with vegetables and grilled tomato and your choice of potato or rice