Pan-Roasted Sea Bass with Citrus and Avocado Oil

4.8(17)

Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.

by Amelia Saltsman·published 2012-01-17

Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (8)

serves

2 orangesorange
2 pink grapefruitsgrapefruit
Kosher salt, freshly ground peppersalt
4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1" thick)
1 tablespoon grapeseed oilgrapeseed-oil
1 avocado, halved, pitted, peeled, cut into wedgesavocado
4 tablespoons avocado oilavocado-oil
Ingredient info: Avocado oil is sold at some supermarkets, at natural and specialty foods stores, and at spectrumorganics.com.

Instructions (4 steps)

01Preheat 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.
02Pat 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.

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Not rich — missing servings, total time, or calories.