INGREDIENTS
3 TBSP fresh lime juice, divided
3 TBSP plain Greek yogurt
1 TBSP water
3/4 tsp. salt, divided
1 avocado, peeled and pitted
3 TBSP extra virgin olive oil, divided
4 striped bass fillets
1/2 tsp. freshly ground black pepper
3 cups loosely packed cilantro leaves
2 cups onion, thinly sliced
Chipotle Tabasco sauce, optional
DIRECTIONS
Preheat oven to 400-degrees.
Combine 2 TBSP lime juice, yogurt, 1 TBSP water, 1/4 tsp. salt and avocado in a small bowl. Mash with a fork until smooth.
Heat a large ovenproof skillet over high heat.
Add 1 1/2 TBSP oil to pan and swirl to coat.
Sprinkle the fish evenly with remaining 1/2 tsp. salt and black pepper.
Add fish to pan, skin side down, and sauté for 2 minutes or until lightly browned.
Place pan in oven and cook for 8 minutes or until desired degree of doneness.
Combine remaining 1 TBSP lime juice and remaining 1 1/2 TBSP olive oil in a medium bowl, stirring with a whisk.
Add cilantro and onion. Toss gently to coat.
Spoon about 3 TBSP avocado mixture on each of 4 plates.
Top each serving with 1 fillet and 1/2 cup salad.
Serve with Tabasco.
