If you haven’t already, trade in your savory veggies for fruit and heavy sauces for lighter oils. You’ll use both on this sea bass from Bon Appetit. It’s the perfect dish for warm days when you aren’t grilling.
Overall it’s, easy, light, and delicious, just how I like my dinners. I paired it with quinoa (1 cup quinoa, 2 cups water, boil and simmer covered for 15 minutes) mixed with fat free feta, chopped, flat leaf parsley, sea salt, and pepper.
Sea Bass with Citrus and Avocado Oil
- 2 oranges
- 2 pink grapefruits
- Kosher salt, freshly ground pepper
- 4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1″ thick)
- 1 tablespoon grapeseed oil (don’t sub EVOO)
- 1 avocado, halved, pitted, peeled, cut into wedges
- 4 tablespoons avocado oil
The recipe calls for sea bass which you can sub with white fish (although sometimes a halibut or cod just can’t satisfy my sea bass craving). As for the avocado oil, I don’t think you NEED that one.
- Preheat oven to 450°.
- Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl (see my how to video here). Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
- Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4–5 minutes. (When the fish is brown, it will turn up a little on the sides, which might take longer than 5 minutes.)
- Turn fish, transfer to oven, and roast until just opaque in the center, 3–5 minutes.
- Place fruit and avocado on plates. Top with fillets. Spoon 2 Tbsp. citrus juices over fruit on each plate. Drizzle 1 Tbsp. avocado oil over fish and fruit.