Pan-Roasted Sea Bass with Citrus and Avocado Oil

Pan-Roasted Sea Bass with Citrus and Avocado Oil
Photo by Romulo Yanes


  • 1 tablespoon grapeseed oil
  • 2 oranges
  • 1 avocado
  • Kosher salt, freshly ground pepper
  • 4 6-ounce skinless fillets white or Mexican sea bass (about 1" thick)
  • 4 tablespoons avocado oil
  • 2 pink grapefruits
  • + 1 more ingredients
    • Avocado oil is sold at some supermarkets, at natural and specialty foods stores, and at

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 ...

View full recipe at Epicurious


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