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Category: Fish and Shellfish

Filet of Sea Bass With Avocado, Mango Juice and Spicy Paprika

When a chef asks his new saucier, "Is that properly seasoned?" he invariably means, "Has it been salted?" It's true that salt is a cook's most important seasoning. But once you've mastered it, it's important to learn how to season ... Read more

Total time: 20 minutes | Serves 4

Spicy paprika

  • 1 teaspoon coarsely ground dried red Anaheim pepper or other mild pepper
  • 2 teaspoons sweet paprika

Step 1Mix ground pepper and paprika and place in salt shaker (can be stored for several weeks).

Mango juice

  • 1 cup mango juice, preferably from ripe mangoes, or canned nectar
  • 2 tablespoons lemon juice

Step 1In a bowl, mix mango juice and lemon juice. Set aside.


  • 1 Hass avocado, peeled and diced
  • 1/4 cup minced red onion
  • 1/2 teaspoon red wine vinegar
  • Coarse salt

Step 1In another bowl, toss avocado, onion and vinegar. Season with salt to taste and set aside.


  • 4 (5-ounce) pieces sea bass cut 1 1/2 inches thick, skin removed
  • Coarse salt
  • 1/2 cup oil

Step 1Season fish with salt.

Step 2In a saute pan large enough to hold fish, heat oil over high heat to just below smoking point.

Step 3Place fish in pan, lower heat to medium-high and cook until browned, 2 minutes. Turn and continue until brown other side, 2 minutes. Remove and drain on paper towels.

Step 4Divide avocado mixture evenly and place in center of warm plate. Spoon mango sauce around it. Sprinkle filets with Spicy Paprika and place on top of avocado mixture. Serve.

Each serving:
224 calories; 206 mg sodium; 91 mg cholesterol; 11 grams fat; 12 grams carbohydrates; 21 grams protein; 1 gram fiber.
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