BLACKENED SEA BASS with Avocado Relish
McCormick and Schmick Recipe
4 (7 oz.) Bluenose Sea Bass (or other sea bass)
2 tablespoons blackening spice
1 tablespoon olive oil
Mix blackening spice with oil. Rub each piece of fish with 2 teaspoons of the mixture on both sides. Set aside.
4 Roma tomatoes, seeded and small diced
1 avocado, diced
2 tablespoons white onion, diced
1 tablespoon cilantro, chopped
1 tablespoon fresh lime juice
2 teaspoons jalapeno, minced
1/2 teaspoon 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.
Recipe provided by Christin Hale, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Providence, Rhode Island