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MEET THE GROWERS
Carol & Bill Steed
Fairfield Farms, LLC
Pauma Valley, California
Carol and Bill Steed had driven through the Pauma Valley for years expressing their desire to one day act on their passion for farming. Each had successful careers, Bill as an investment analyst and Carol in real estate. Nine years ago they decided...
ROASTED SEA BASS WITH AVOCADO AND RED BELL PEPPER COULIS
Categories
- Entrees
-
Preparation
0 min
-
Cook Time
0 min
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Total Time
0 min
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
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3.000
3
California Avocados pureed (about 1-1/2 lbs.)
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0.000
Fresh lemon juice, as needed
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0.000
Salt, as needed
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0.000
Freshly ground white pepper, as needed
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0.000
Heavy cream, as needed
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1.000
1
lb.
and 4 oz. Roasted, peeled red bell peppers (about 4 peppers)
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12.000
12
pieces of sea bass filet (about 8 oz. each)
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0.000
Vegetable oil, as needed
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1.000
1
quart mashed potatoes, well seasoned
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0.000
Green onion (green part only, sliced thinly), as needed for garnish
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0.000
Green and red bell pepper, diced, as needed for garnish
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0.000
Tomato, diced, as needed
Instructions
- Thin avocado puree with lemon juice until mixture heavily coast the back of a spoon.
- Season to taste with salt and pepper; reserve.
- Mix 1/2 cup cream with red bell pepper puree.
- Season to taste with salt and pepper; reserve.
- Per Order:
- Season 1 piece of sea bass with salt and pepper.
- Brown on both sides in hot oil; finish in a 500 degrees F oven until just firm, about 4 minutes.
- To assemble, put 1/3 cup heated mashed potato in the center of a serving plate; top with cooked sea bass.
- Pour 3 to 4 tablespoons warm avocado sauce on one half of the plate; pour 3 to 4 tablespoons warm red bell pepper coulis on the other half of the plate.
- Garnish with green onion, bell pepper and tomato.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
Nutrition Information per Serving: 410 calories, 18g of fat, 110mg of cholesterol, 380mg of sodium, and 45g of protein.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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