Corvina Sea Bass with Corn & California Avocado Salsa

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Serves: 12

Ingredients
Instructions

3 Tbsp. Extra virgin olive oil 1 1/2 lb. Corvina sea bass, cut into 2 oz. pieces 1 Tbsp. Salt 1 Tbsp. Ground pepper Aji Amarillo Sauce (recipe follows) Cilantro Avocado Sauce (recipe follows) Avocado & Corn Salsa (recipe follows) Aji Amarillo Sauce (Yield: 1 ½ cups) 3/4 cup Yellow onion, chopped 1 tsp. Garlic, chopped 4 tsp. Grapeseed oil 2 Tbsp. + 1 tsp. aji amarillo paste 5 Tbsp. + 1 tsp. queso fresco cheese 5 Tbsp. + 1 tsp. nonfat milk Cilantro Avocado Sauce (Yield: 1 ½ cups) 4 cups Cilantro 1/2 tsp. Aji amarillo paste 1 tsp. Queso fresco cheese 1 tsp. Garlic, chopped 3/4 tsp. White vinegar 1/2 tsp. Lemon juice 5 Tbsp. + 1 tsp. plain yogurt As needed Salt and pepper, to taste 1 Ripe, Fresh California Avocado, peeled and seeded Avocado & Corn Salsa (Yield: 1 ½ cups) 1 cup Roasted corn kernels 1/4 cup Ripe, Fresh California Avocado, peeled, seeded and diced ¼” 2 Tbsp. + 2 tsp. red onion, diced ¼” 1 Tbsp. + 1 tsp. cilantro leaves, chopped 1/2 tsp. Garlic, minced 2 tsp. Extra virgin olive oil 2 tsp. Lemon juice As needed Salt and black pepper, to taste

Aji Amarillo Sauce:

Place all ingredients in a blender and puree until smooth.

Cilantro Avocado Sauce:

Place all ingredients except avocado into a blender. Puree until smooth. Add avocado and continue to puree until smooth. Transfer to a squeeze bottle.

Avocado & Corn Salsa:

Combine all ingredients in a bowl and lightly toss together until well incorporated.

Assemble:

Preheat a flat top griddle to 350°F. Coat the griddle with the olive oil. Season each piece of fish with ¼ tsp. of salt and ¼ tsp. pepper. Arrange the 2 oz. pieces of corvina, skin side up, on the griddle. Cook for about 3 minutes or until golden brown. Turn fish pieces and cook for an additional minute or until internal temperature reaches 145°F. Remove from heat.
Spoon 2 Tbsp. of Aji Amarillo Sauce onto each plate.
Squeeze a 2 Tbsp. squiggle of Cilantro Avocado Sauce over the Aji Amarillo Sauce on each plate.
Place 1 piece of corvina on top of the sauces on each plate.
Garnish each with 2 Tbsp. of the Avocado & Corn Salsa. Serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.