Corvina Sea Bass with Corn & California Avocado Salsa

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Serves: 12
Tbsp.  Extra virgin olive oil
1 1/2  lb.  Corvina sea bass, cut into 2 oz. pieces
Tbsp.  Salt
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
tsp.  Garlic, chopped
tsp.  Grapeseed oil
Tbsp.  + 1 tsp. aji amarillo paste
Tbsp.  + 1 tsp. queso fresco cheese
Tbsp.  + 1 tsp. nonfat milk
    Cilantro Avocado Sauce (Yield: 1 ½ cups)
cups  Cilantro
1/2  tsp.  Aji amarillo paste
tsp.  Queso fresco cheese
tsp.  Garlic, chopped
3/4  tsp.  White vinegar
1/2  tsp.  Lemon juice
Tbsp.  + 1 tsp. plain yogurt
  As needed  Salt and pepper, to taste
  Ripe, Fresh California Avocado, peeled and seeded
    Avocado & Corn Salsa (Yield: 1 ½ cups)
cup  Roasted corn kernels
1/4  cup  Ripe, Fresh California Avocado, peeled, seeded and diced ¼”
Tbsp.  + 2 tsp. red onion, diced ¼”
Tbsp.  + 1 tsp. cilantro leaves, chopped
1/2  tsp.  Garlic, minced
tsp.  Extra virgin olive oil
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


Aji Amarillo Sauce:

  1. Place all ingredients in a blender and puree until smooth.

Cilantro Avocado Sauce:

  1. 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:

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


  1. 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.
  2. Spoon 2 Tbsp. of Aji Amarillo Sauce onto each plate.
  3. Squeeze a 2 Tbsp. squiggle of Cilantro Avocado Sauce over the Aji Amarillo Sauce on each plate.
  4. Place 1 piece of corvina on top of the sauces on each plate.
  5. 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.

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