Pan-Roasted Sea Bass over Oranges and Grapefruit with Avocado Relish
Spring is here and this healthy dish is perfect for a warm evening dinner. Gluten-Free!
Can be used as an appetizer or main Entree
4 5-6 oz. skinless fresh sea bass fillets
1 Tbsp. grape seed oil
3 avocados, halved, pitted, and peeled. 1 cut medium dice, 2 cut into wedges
Strings of fresh cilantro
1 fresh lime
3 Tbsp. chopped Spanish onion
2 pink grapefruit
Kosher salt and freshly ground black pepper
Preheat the oven at 375 degrees.
For avocado relish:
Using a chef knife and cutting board cut avocado into medium dice, then chop the cilantro and squeeze the juice from the lime. Add 1 Tbsp. of diced onion and salt to taste. Save for assembly.
Using a small knife, peel the oranges and grapefruit, and then cut between membranes to release the segments. Place them into a bowl. Squeeze the juice from membranes and let segments sit there for a few minutes seasoned with a little salt and pepper.
Pat dry fish fillets, season well with salt and pepper. Heat up a large heavy skillet over high heat and add grape seed oil, carefully place fish in the pan. Sear each side to golden brown. Transfer fish to a sheet pan and cook until internal temperature reaches 145 degrees.
Place orange, grapefruit and avocado into a bowl or deep plate, center the sea bass on top and drizzle some of the juices from the fruit bowl. Place one to two Tbsp. of Avocado relish on top of the fish fillet and serve.
Chef notes: In order for this plate to be 100 % Gluten-Free make sure the prep area is not contaminated with any Gluten containing products. Also make sure the skillet and utensils are completely clean.