Entree: United States – California – Blackened Sea Bass with Avocado Salsa (Pan-seared sea bass coated in a smoky-spiced crust served with a fresh avocado and tomato salsa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 sea bass fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, divided
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 g) smoked paprika
- 1/2 tsp (1.5 g) cayenne pepper
- 1 tsp (2.8 g) garlic powder
- 1 tsp (2.8 g) onion powder
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) dried thyme
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 ripe avocados, peeled and diced
- 1 cup (150 g) diced ripe tomato (about 1 medium tomato)
- 1/4 cup (40 g) finely diced red onion
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) extra-virgin olive oil
- Lime wedges for serving

Instructions

1. Combine smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper in a small bowl to make the blackening spice. Pat the sea bass fillets dry and coat both sides evenly with the spice mixture.
2. Make the avocado salsa by tossing diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, and 1 tbsp (15 ml) extra-virgin olive oil in a bowl; season with a pinch of salt and set aside.
3. Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot. Add 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter; when the butter foams, place the fillets spice-side down and sear 3 to 4 minutes without moving until a dark crust forms.
4. Flip the fillets, add the remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter to the pan, and cook 2 to 4 more minutes until the fish is opaque and flakes easily with a fork (internal temp ~135–140°F / 57–60°C).
5. Transfer the fillets to plates, spoon the avocado salsa over or beside the fish, garnish with lime wedges, and serve immediately.