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Jalapeno Pepper and Avocado Sauce over
Chilean Sea Bass

Ingredients

  • 1 jalapeno pepper
  • 1 avocado, peeled and quartered
  • 2 Chilean sea bass filets
  • 4 ounces sour cream
  • 1/2 cup milk
  • Spices of choice
  • Asparagus on the side

Directions

Here are all the ingredients, pre meal.

Jalapeno Pepper and Avocado Sauce over Chilean Sea Bass

Season the thawed Chilean Sea Bass with a few teaspoons of your favorite spices. I used some seafood Grill Shakers mixture on this batch, and it came out great.

Jalapeno Pepper and Avocado Sauce over Chilean Sea Bass

Dice the jalapeno pepper, retaining the seeds for the heat. Oh yeah!

Jalapeno Pepper and Avocado Sauce over Chilean Sea Bass

In a blender, mix the jalapeno peppers, 1/2 of the avocado, milk, and sour cream. Puree until smooth. Notice the beer in the background. I didn't include beer in the ingredients list, as it is not required, but beer sure goes nicely with any jalapeno pepper recipe!

Jalapeno Pepper and Avocado Sauce over Chilean Sea Bass

Saute the Chilean Sea Bass filets over high heat, about 1 minute each side. Then, reduce heat and cook a few more minutes each side, until opaque and cooked all the way through.

Jalapeno Pepper and Avocado Sauce over Chilean Sea Bass

Serve the Chilean Sea Bass over a bed of the jalapeno avocado sauce with asparagus on the side. Here, I've garnished the fish with additional sauce, sliced jalapeno peppers, and 1/4 of the avocado slices. Delicious!

Jalapeno Pepper and Avocado Sauce over Chilean Sea Bass


 

 

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