Crisp fruit avocado hash:
Chilean Sea Bass:
Olivado, Cucumber Granita:
- 2 avocados, medium ripe, pit removed, peeled and flesh diced into 1/4-inch cubes
- 2 limes juiced, seeds removed
- 1 Granny Smith apple, quartered and diced into 1/4-inch cubes
- 1 Bosc pear, quartered and diced into 1/4-inch cubes
- 1 ripe mango, peeled, pit removed and flesh diced into 1/4-inch cubes
- 1/4 cup fresh strawberries, tops removed, and diced into 1/4-inch cubes
- 1/4 cup Olivado Avocado Oil
- 1 tablespoon rice vinegar
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
Chilean Sea Bass:
- 4 - 6 ounce portions of fresh Chilean Sea Bass
- Olivado Avocado Oil to coat fish
- Kosher salt and black pepper to taste
Olivado, Cucumber Granita:
- Juice of 3 limes
- Zest of 1 lime
- 1 avocado, pit removed and peeled
- 1 cup English cucumber, peeled, seeded, and diced
- 1/4 cup Olivado Avocado Oil
- 2 tablespoons fresh mint
- 1/4 cup simple syrup
Preparation
Dice all fruit avocado hash ingredients and reserve in a medium-sized mixing bowl.
Add Avocado Oil, vinegar, lime juice, zest, fresh herbs, and salt and pepper to taste
Correct for seasoning.
Pre-heat a grill or sauté pan.
Brush Avocado Oil over Sea Bass and season with salt and pepper.
Grill fish until it is no longer opaque or sauté until cooked through.
To plate: Place 1/2 cup hash on the bottom of a serving plate and top with the grilled or seared fish.
Drizzle Olivado Avocado Oil on top and around side of fish.
Puree all ingredients in a food processor or blender.
Pour mixture into a shallow container (9x9 cake pan works well).
Freeze for about 1 hour or until mixture is solid.
Rake mixture with fork to achieve a snow-like consistency.
