Chilean sea bass is hands down my favorite fish. I don’t get to eat it very often but when I do I truly savor it. This is a recipe I made a few years ago but I thought it would be nice to bring it back as it was so very good. I haven’t had a good chilean sea bass meal since I went back to New Jersey last spring and I sure do have a taste for it. This Chilean sea bass recipe was delicious! This would make a great celebration dinner for two.
Chilean Sea Bass with Apples and Avocado in a Honey Lime Vinaigrette
Serves 2
1 8oz Chilean sea bass filet
1 avocado
1 honey crisp apple, organic
1/4 cup dried cranberries
1/4 cup almonds, chopped
juice of one lime
1 TBS honey
2 TBS olive oil
1 tsp salt
1 TBS all purpose flour
salt and pepper
1 tsp canola oil
2 cups cooked Jasmine or other rice
Preheat the oven to 350°
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Cut and core the apple and then dice into small, bite sized pieces. (With an organic apple you can leave the peel on and then you have the pretty red color.) Add to a medium bowl
Cut the avocado into bite sized pieces. Add to the bowl
Add the dried cranberries and almonds.
Make the vinaigrette: Add the lime juice, salt and honey to a small bowl. Whisk in the oil until it emulsifies. Drizzle half of the vinaigrette over the avocado/apple mixture and stir gently.
Season both sides of the filet with salt and pepper then coat with the all purpose flour.
Heat the canola oil in a small cast iron or other oven safe pan.
When hot add the filet and cook for two minutes, turn the fish and cook for two minutes.
Put the pan in the oven and cook for 15 - 20 minutes depending on the thickness of the filet
When the fish is cooked cut it in half.
To plate add 1 cup of rice to a plate or bowl, top with 1/2 of the filet and apple/avocado mixture.
Drizzle with each with remaining vinaigrette.
Serve with roasted vegetables or a side salad.
How Was the Chilean Sea Bass Recipe?
This was a truly delicious combination. The creamy avocado, the sweet, crunchy apple,, the surprise tart of the cranberries and the earthy almonds all come together for an amazing bite. The honey lime is the perfect complement to bring it all together with the rich, buttery fish. I served it with roasted cauliflower and we ate every bite. If like me you love Chilean sea bass be sure to check out other recipes like Chilean Sea Bass en Papillote with Bourboned Apples and Chilean Sea Bass with Eggplant Pesto
Chilean Sea Bass with Apple and Avocado in a Honey Lime Vinaigrette
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main Dish
Ingredients
- 1 8oz Chilean sea bass filet
- 1 avocado
- 1 honey crisp apple, organic
- 1/4 cup dried cranberries
- 1/4 cup almonds, chopped
- juice of one lime
- 1 TBS honey
- 2 TBS olive oil
- 1 tsp salt
- 1 TBS all purpose flour
- salt and pepper
- 1 tsp canola oil
- 2 cups cooked Jasmine or other rice
Instructions
- Preheat the oven to 350°
- Cut and core the apple and then dice into small, bite sized pieces. (With an organic apple you can leave the peel on and then you have the pretty red color.) Add to a medium bowl
- Cut the avocado into bite sized pieces. Add to the bowl
- Add the dried cranberries and almonds.
- Make the vinaigrette: Add the lime juice, salt and honey to a small bowl. Whisk in the oil until it emulsifies. Drizzle half of the vinaigrette over the avocado/apple mixture and stir gently.
- Season both sides of the filet with salt and pepper then coat with the all purpose flour.
- Heat the canola oil in a small cast iron or other oven safe pan.
- When hot add the filet and cook for two minutes, turn the fish and cook for two minutes.
- Put the pan in the oven and cook for 15 - 20 minutes depending on the thickness of the filet
- When the fish is cooked cut it in half.
- To plate add 1 cup of rice to a plate or bowl, top with 1/2 of the filet and apple/avocado mixture.
- Drizzle with each with remaining vinaigrette.
- Serve with roasted vegetables or a side salad.
