Chef Floyd's Grilled Mexican White Sea Bass With Avocado-Tomatillo Salsita

 Chef Steve Floyd of the Brigantine Family of Restaurants
 Chef Steve Floyd

Executive Chef Steve Floyd of the Brigantine Family of Restaurants shares his recipe for grilled Mexican white sea bass that not only tempts the tastebuds, but is also easy to make, low in fat and packed with protein and other important nutrients.

Grilled Mexican White Sea Bass With Avocado-Tomatillo Salsita

  • 6 sea bass fillets (6 ounces each), Mexican white or corvina
  • 1 ounce olive oil
  • Avocado-Tomatillo Salsita (recipe below)

Avocado-Tomatillo Salsita

  • 16 ounces tomatillo, husks removed and diced
  • 1 avocado, diced
  • 2 jalapeño peppers, seeds removed and diced
  • 2 tablespoons onion, minced
  • 2 garlic cloves, minced
  • 1/2 cup cilantro, chopped
  • 1 ounce honey

Blend all salsita ingredients together, cover and refrigerate for one hour before serving.

Preheat grill to medium-high. Brush fillets with olive oil, then grill for four minutes on each side. Spoon salsita over top of grilled fillets and serve.

Serves 6.

Recipe courtesy of the Brigantine Family of Restaurants.

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