Sea Bass with Avocado Topping

Ingredients

4 sea bass fillets

2 tbsp avocado oil

2 tsp low sodium soy sauce

½ tsp ground ginger

Juice of 1 freshly squeezed lime, divided

2 avocados diced

1 minced jalapeno

⅛ cup chopped cilantro

¼ red onion, chopped

¼ tsp kosher salt

¼ tsp cayenne pepper

Directions

1. In a small bowl whisk together oil, soy sauce, ginger, and ½ tsp lime juice. Place fish in a dish and pour marinade over, making sure each piece is coated. Place in the fridge for 15 minutes.
2. While the fish is in the fridge make the avocado salsa mixture by combining the diced avocado, jalapeno, remaining lime juice, cilantro, red onion, salt, and cayenne pepper.
3. Heat a skillet over medium-high heat and cook the sea bass on the skin side down first (if it has skin). Cook for 4 minutes per side to let it cook through. Should be easy to flake with a fork when done.
4. Immediately serve the fish and top with the avocado salsa.

Nutritional info per serving: Serves 4

Calories: 279

Protein: 12 g

Fat: 23 g

Carbs: 10 g