Shanna's Sea Bass Avocado Grapefruit Mint Salad
3 tbl paprika
2 tbl minced garlic
2 tbl olive oil
1 tbl ancho chili powder
1 tbl finely-chopped fresh oregano
2 tsp allspice
1/2 cup grapefruit juice
8 x sea bass fillets - (5 to 6 oz ea)
VINAIGRETTE
1/4 cup grapefruit juice plus
2 tbl grapefruit juice
1/4 cup olive oil
2 tbl Sherry wine vinegar
1 1/2 tbl chopped fresh mint
1 tbl chopped fresh ginger
Salt to taste
Freshly-ground black pepper to taste
SALAD
10 cup mixed baby greens
2 x pink grapefruits peeled, and
cut into segments
2 lrg mangoes peeled, pitted,
and thinly sliced
1 x avocado peeled, pitted,
and thinly sliced
Method :
Fish: Place first 6 ingredients in processor until almost smooth. Add juice and
blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and
pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
Preheat grill. Remove fish from marinade and season with salt and pepper. Grill
for 3 minutes on each side.
Vinaigrette: Whisk together the ingredients and season with salt and pepper to
taste.
Salad: Place greens in a large bowl and drizzle with some of the dressing,
season with salt and pepper and toss to coat, divide among 8 plates. Arrange
grapefruit segments and mangoes atop greens and drizzle with some of the
dressing; place 1 fish fillet along each salad. Top fish with avocado.
This recipe yields 8 servings.