- 4 6-ounce skinless fillets
- 1 tablespoon grapeseed oil
- 1 avocado, pitted, peeled, cut into wedges
- 4 tablespoons Santa Fe Olive Oil & Balsamic Company’s avocado oil
- 2 oranges
- 2 pink grapefruits
- Kosher salt, freshly ground pepper
Preparation Start by preheating your oven to 450°F. Use a small sharp knife to cut off all peel and parts you wouldn’t eat. While working over a medium bowl, tear the fruit into it’s individual segments and place them in the bowl. Squeeze in juices from segments discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add additional avocado oil if you feel it necessary. Add fish; fry without moving the fish, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4–5 minutes.
Turn fish, transfer to oven, and roast until just opaque in the center, 3–5 minutes.
Place your avocado and fruit on the plates. Top the fruit with fillets. Spoon citrus juices over fruit on each plate. Drizzle with avocado oil over fish and fruit. Viola!
This recipe was adapted from: http://www.epicurious.com/recipes/food/views/Pan-Roasted-Sea-Bass-with-Citrus-and-Avocado-Oil-388663
