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
- 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.
- 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.
- 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.
- 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