Mexican Sea Bass Recipe
Grilled sea bass in a puddle of avocado crema topped with fresh mango salsa… It's elegant enough for a special occasion, but simple enough for any day of the week!
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Ingredients
Avocado Crema
- 1 small ripe avocado - skin and pit removed
- 1 small shallot - coarsely chopped
- 1 cup cilantro leaves - loosely packed
- 1 lime - juiced
- ½ cup nonfat buttermilk - adjust to desired consistency
- sea salt and fresh ground pepper - to taste
Mango Salsa
- 1 small mango - peeled, seeded, diced
- 1 Fresno chile (jalapeno or serrano) - stemmed, seeds and veins removed, minced
- 2 scallions - or 1 small shallot, finely chopped
- ½ cup cilantro leaves - chopped
- 2 limes - juiced (see notes)
- sea salt and fresh ground pepper - to taste
Grilled Sea Bass
- 2 sea bass portions - about 12 ounces, rinsed and patted dry
- 1 tablespoon olive or coconut oil
- sea salt and fresh ground pepper
Instructions
Avocado Crema
- Combine all ingredients for the Avocado Crema 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.
Mango Salsa
- Combine the Mango Salsa ingredients in a prep bowl. Stir and check seasoning. Set aside.
Grilled Sea Bass
- 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. I did about 6 minutes total on my thick portions.
To Serve
- Spoon half the avocado crema on to a plate. Set the grilled sea bass on top. Spoon a generous amount of salsa over top. (You may not want half. Size of mangoes vary.)
- Garnish with a bit of chopped cilantro.
- Enjoy!
Notes
Substitute your freshest firm fish that can stand up to high heat and grilling... salmon, mahi mahi, shark, etc. Be careful with grilling time as you don't want to overcook fish.
Obviously the size of avocados varies. Start with about 1/3 cup of buttermilk, and add until you have the consistency you like. I go with something like pancake batter - pour-able but thick. Be sure to taste for seasoning!
An exact quantity of lime juice is not required. Sometimes I use 1, and sometimes I need 2. If the limes aren't juicy, you may need 3. You want enough juice to stir into the salsa, but it doesn't need to cover the ingredients. 2 to 4 tablespoons is about right.
Macronutrients (approximation from MyFitnessPal): 422 calories; 36 g protein; 16 g fat; 37 g carbohydrates.
Nutrition
Calories: 422kcal | Carbohydrates: 37g | Protein: 36g | Fat: 16g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com