Shanna's Sea Bass Mango Paprika Avocado
SPICY PAPRIKA
1 tsp coarsely-ground dried red Anaheim or
other mild pepper
2 tsp sweet paprika
MANGO JUICE
1 cup mango juice from ripe mangoes
or use canned nectar
2 tbl lemon juice
AVOCADO
1 x Hass avocado peeled, diced
1/4 cup minced red onion
1/2 tsp red wine vinegar
Coarse salt to taste
ASSEMBLY
4 piece skinless sea bass, 1 1/2" thick - (5 oz ea
Coarse salt to taste
1/2 cup oil
Method :
For the Spicy Paprika: Mix ground pepper and paprika and place in salt shaker
(can be stored for several weeks).
For the Mango Juice: In a bowl, mix mango juice and lemon juice. Set aside.
For the Avocado: In another bowl, toss avocado, onion and vinegar. Season with
salt to taste and set aside.
For Assembly: Season fish with salt. In a saute pan large enough to hold fish,
heat oil over high heat to just below smoking point. Place fish in pan, lower
heat to medium-high and cook until browned, 2 minutes. Turn and continue until
brown other side, 2 minutes. Remove and drain on paper towels.
Divide avocado mixture evenly and place in center of warm plate. Spoon mango
sauce around it. Sprinkle filets with Spicy Paprika and place on top of avocado
mixture. Serve.
This recipe yields 4 servings.