Shanna's
Pescada Yucatan
1 1/4 pounds Sea bass fillets
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 avocado halves, sliced
1 ripe mango, seeded, peeled and sliced
2 tablespoons dry breadcrumbs
1/2 cup plus 2 tablespoon orange juice
2 tablespoons butter
1 tablespoon fresh lime juice
1 teaspoon cornstarch
1. Heat oven to 450 degrees.
2. Line a large baking sheet with foil; lay fillets on foil and season with salt
and cayenne pepper. Arrange alternating slices of avocado and mango over fish;
sprinkle with breadcrumbs.
3. Bake 8 to 10 minutes, or until color of fish turns from clear to opaque
(white) and just begins to flake when tested with a fork.
4. While fish bakes, combine 1/2 cup orange juice, butter and lime juice in a
1-quart saucepan over medium heat. Bring to a boil; reduce heat to low and
simmer 2 minutes. Dissolve cornstarch in 2 tablespoons orange juice; add to
saucepan mixture to thicken. Season to taste and remove from heat. Serve sauce
over fillets.
Being on the tightrope is living; everything else is waiting.
- Karl Wallenda