RCI-MT.001.0191.001

Roasted Sea Bass with Avocado and Red Bell Pepper Coulis

Name: Roasted Sea Bass with Avocado and Red Bell Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 unit California avocados puréed (about 1½ lbs); 1 unit fresh lemon juice (as needed); 1 unit salt (as needed); 1 unit freshly ground white pepper (as needed); 1 unit heavy cream (as needed); 1 pound and 4 oz roasted (peeled red bell peppers (about 4 peppers)); 12 pieces of sea bass filet (about 8 oz each); 1 unit vegetable oil (as needed); 1 quart mashed potatoes (well seasoned); 1 unit green onion (green part only (sliced thinly), as needed for garnish); 1 unit green and red bell pepper (diced, as needed for garnish); 1 unit tomato (diced, as needed)

Roasted Sea Bass with Avocado and Red Bell Pepper Coulis from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

California avocados puréed (about 1½ lbs)
3 unit
fresh lemon juice
as needed
1 unit
salt
as needed
1 unit
freshly ground white pepper
as needed
1 unit
heavy cream
as needed
1 unit
and 4 oz roasted
peeled red bell peppers (about 4 peppers)
1 pound
of sea bass filet (about 8 oz each)
12 pieces
vegetable oil
as needed
1 unit
mashed potatoes
well seasoned
1 quart
green onion (green part only
sliced thinly), as needed for garnish
1 unit
green and red bell pepper
diced, as needed for garnish
1 unit
tomato
diced, as needed
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roasted Sea Bass with Avocado and Red Bell Pepper Coulis

Ingredients

Method

What Makes This Variant Distinct