Blackened Sea Bass with Avocado Relish
Recipe provided by Christin Hale, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Providence, Rhode Island
4 7 ounce portions Bluenose Sea Bass (or other sea bass)
2 Tbs. blackening spice
1 Tbs. olive oil
Mix blackening spice with oil. Rub each piece of fish with 2 teaspoons of the mixture on both sides. Set aside.
For Relish:
4 Roma Tomatoes, seeded and small diced
1
Avocado, diced
2 Tbs. White onion, diced
1 Tbs. Cilantro, chopped
1 Tbs. Fresh Lime Juice
2 Tsp. Jalapeno, minced
½ Tsp. Salt
Toss all ingredients together and let marinate in the refrigerator for 30 minutes (or while you cook the fish). Do not let mixture sit more than one hour or it will start to turn brown.
Cook fish in a preheated iron skillet for 2 to 4 minutes on each side depending on thickness. Remove from pan and serve over steamed asparagus and jasmine rice.
Top with avocado relish and garnish with lime wedge.
