Pan-roasted Sea Bass With Citrus And Avocado Oil
Pan-roasted Sea Bass With Citrus And Avocado Oil is a gluten free, dairy free, whole 30, and pescatarian main course. One serving contains 483 calories, 33g of protein, and 29g of fat. This recipe serves 4 and costs $4.01 per serving. It is brought to you by Bon Appetit. A mixture of grapeseed oil, avocado oil, grapefruits, and a handful of other ingredients are all it takes to make this recipe so yummy. 26 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is super. If you like this recipe, you might also like recipes such as Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette, Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade, and Sea Bass with Citrus and Soy.
Servings: 4
Ingredients:
1 avocado, halved, pitted, peeled, cut into wedges
4 Tbsps avocado oil
2 pink grapefruits
1 Tbsp grapeseed oil
Kosher salt, freshly ground pepper
2 oranges
4 6-oz skinless fillets white or Mexican sea bass or grouper (about 1" thick)
Equipment:
oven
knife
bowl
frying pan
spatula
Cooking instruction summary:
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. 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, 45 minutes. Turn fish, transfer to oven, and roast until just opaque in the center, 35 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.
Step by step:
1. Preheat oven to 45
2. 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. Squeeze in juices from membranes; discard membranes.
3. 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.
4. Heat a large heavy ovenproof skillet over high heat.
5. Add grapeseed oil.
6. 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, 45 minutes. Turn fish, transfer to oven, and roast until just opaque in the center, 35 minutes.
7. Place fruit and avocado on plates. Top with fillets. Spoon 2 Tbsp. citrus juices over fruit on each plate.
8. Drizzle 1 Tbsp. avocado oil over fish and fruit.
Nutrition Information:
covered percent of daily need
