Filet Of Sea Bass With Avocado, Mango Juice And Spicy Paprika

By á-174942

Ingredients

• SPICY PAPRIKA:
• 1 teaspoon coarsely-ground dried red Anaheim or other mild pepper
• 2 teaspoons sweet paprika
• MANGO JUICE:
• 1 cup mango juice from ripe mangoes
• or use canned nectar
• 2 tablespoons lemon juice
• AVOCADO:
• 1 Hass avocado peeled, diced
• 1/4 cup minced red onion
• 1/2 teaspoon red wine vinegar
• Coarse salt to taste
• ASSEMBLY:
• 4 pieces skinless sea bass, 1 1/2" thick - (5 oz ea)
• Coarse salt to taste
• 1/2 cup oil

Details

Servings 4

Preparation

Step 1

For the Spicy Paprika: Mix ground pepper and paprika and place in salt shaker (can be stored for several weeks).

For the Mango Juice: In a bowl, mix mango juice and lemon juice. Set aside.

For the Avocado: In another bowl, toss avocado, onion and vinegar. Season with salt to taste and set aside.

For Assembly: Season fish with salt. In a saute pan large enough to hold fish, heat oil over high heat to just below smoking point. Place fish in pan, lower heat to medium-high and cook until browned, 2 minutes. Turn and continue until brown other side, 2 minutes. Remove and drain on paper towels.

Divide avocado mixture evenly and place in center of warm plate. Spoon mango sauce around it. Sprinkle filets with Spicy Paprika and place on top of avocado mixture. Serve.

This recipe yields 4 servings.

Each serving: 224 calories; 206 mg sodium; 91 mg cholesterol; 11 grams fat; 12 grams carbohydrates; 21 grams protein; 1 gram fiber.