Corvina Sea Bass with Corn & California Avocado Salsa
Loading...
Ingredients
Serves: 12| 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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
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.
Comments