Corvina Sea Bass with Corn & California Avocado Salsa

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit