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Ingredients Edit

Directions Edit

  1. Thin avocado purée with lemon juice until mixture heavily coast the back of a spoon.
  2. Season to taste with salt and pepper; reserve.
  3. Mix ½ cup cream with red bell pepper puree.
  4. Season to taste with salt and pepper; reserve.
  5. Per order: season 1 piece of sea bass with salt and pepper.
  6. Brown on both sides in hot oil; finish in a 500°F oven until just firm, about 4 minutes.
  7. To assemble, put ⅓ cup heated mashed potato in the center of a serving plate; top with cooked sea bass.
  8. Pour 3 to 4 tablespoons warm avocado sauce on one half of the plate; pour 3 to 4 tablespoons warm red bell pepper coulis on the other half of the plate.
  9. Garnish with green onion, bell pepper and tomato.

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