The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD
www.janedummer.com

Happy Birthday Canada!

Kick off the fireworks with this incredible Sea Bass recipe that we “borrowed” from culinary experts at Bon Appetit Magazine. Today was going to be Part Four off “Get Your Grill On!” when we came across this spectacular recipe and just had to share!

Pan Roasted Sea Bass with Citrus and Avocado Oil

INGREDIENTS

2 oranges

2 pink grapefruits

Kosher salt & freshly ground pepper

4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1″ thick)

1 tablespoon grapeseed oil

1 avocado, halved, pitted, peeled, cut into wedges

4 tablespoons avocado oil

DIRECTIONS

Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; 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 fish; cook without moving, 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 fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

This recipe published by  Bon Appetit Magazine.

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