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Mexican Grilled Sea Bass with Avocado Crema and Mango

INGREDIENTS
Avocado Crema
1 small ripe avocado, peeled, pitted and diced
1 small shallot, coarsely chopped
1 cup cilantro leaves
1 lime, juiced
1/2 cup nonfat buttermilk,    adjusted to desired consistency
Sea salt
Fresh ground pepper
Mango Salsa
1 small mango, peeled, seeded and diced
1 Fresno, serrano, or jalapeno stemmed, seeds and veins removed, minced
2 scallions, finely chopped
1/2 cup cilantro leaves, chopped
2 limes, juiced
Sea salt and fresh ground pepper

Grilled Sea Bass
4 sea bass fillets
1 TBSP olive oil
Sea salt and fresh ground pepper

DIRECTIONS
Prepare Avocado Crema by combining all ingredients in the blender or food processor bowl. Pulse until smooth.
Season with salt and pepper.
Check seasoning and consistency.
Add additional buttermilk if desired. Set aside.
Prepare Mango Salsa by combining all ingredients in a prep bowl.
Stir and check seasoning. Set aside.
Rub fish portions with oil.
Sprinkle with salt and a few grinds of pepper.
Grill over medium-high heat on all sides until you get a nice sear. Cooking time varies according to thickness, about 6 minutes.
Spoon half the avocado crema onto a plate.
Set the grilled sea bass on top and spoon a generous amount of salsa over top.
Garnish with a bit of chopped cilantro.
Serve and enjoy!


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