Chilean sea bass and guacamole
Prep Time
Cooking Mode
2 ripe avocados, diced
30 mL (2 tbsp.) tbsp. lime juice
1 tomato, seeded and diced
60 mL (¼ cup) cup finely chopped Spanish onion
1 jalapeno pepper, seeded and finely chopped
5 mL (1 tsp) tsp Tabasco-style hot pepper sauce
60 mL (¼ cup) cup finely chopped fresh cilantro
Salt and pepper, to taste
5 mL (1 tsp) tsp chili powder
5 mL (1 tsp) tsp garlic powder
2 mL (½ tsp) tsp pepper
1 mL (¼ tsp) tsp salt
4 Chilean sea bass steaks, about 2 cm (1 inch) thick
2 ripe avocados, diced
30 mL (2 tbsp.) tbsp. lime juice
1 tomato, seeded and diced
60 mL (¼ cup) cup finely chopped Spanish onion
1 jalapeno pepper, seeded and finely chopped
5 mL (1 tsp) tsp Tabasco-style hot pepper sauce
60 mL (¼ cup) cup finely chopped fresh cilantro
Salt and pepper, to taste
5 mL (1 tsp) tsp chili powder
5 mL (1 tsp) tsp garlic powder
2 mL (½ tsp) tsp pepper
1 mL (¼ tsp) tsp salt
4 Chilean sea bass steaks, about 2 cm (1 inch) thick
Directions
1In a bowl, gently combine avocados, lime juice, tomato, onion, hot pepper, hot pepper sauce and coriander. Season with salt and pepper to taste. Cover and allow to sit in the fridge for 1 hour.
2Preheat barbecue to medium-high. Mix chili powder, garlic powder, pepper and salt in a small bowl. Spread evenly over both sides of the fish steaks.
3Oil the barbecue grill and place fish steaks on top. Cook for 10 to 12 minutes, or until the fish is opaque and easily flakes with a fork. Turn over once halfway through cooking.
4Serve with guacamole and rice.
5: Replace Chilean sea bass steaks by tuna, salmon, swordfish or mahi-mahi steaks.
Disclaimer
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