Chilean sea bass and guacamole
Chilean sea bass and guacamole

Preparation time 20 minutes

Total time: 1 hour 30 minutes

Ingredients

Guacamole

  1. 2 ripe avocados, diced
  2. 30 mL (2 tbsp.) lime juice
  3. 1 tomato, seeded and diced
  4. 60 mL (1/4 cup) finely chopped Spanish onion
  5. 1 jalapeno pepper, seeded and finely chopped
  6. 5 mL (1 tsp.) Tabasco-style hot pepper sauce
  7. 60 mL (1/4 cup) finely chopped fresh cilantro
  8. Salt and pepper, to taste

Fish

  1. 5 mL (1 teaspoon) chili powder
  2. 5 mL (1 teaspoon) garlic powder
  3. 2 mL (1/2 teaspoon) pepper
  4. 1 mL (1/4 teaspoon) salt
  5. 4 Chilean sea bass steaks, about 2 cm (1 inch) thick

Directions

  1. In a bowl, gently combine avocados, lime juice, tomato, onion, hot pepper, hot pepper sauce and coriander. Season with salt and pepper to taste. Cover and allow to sit in the fridge for 1 hour.
  2. Preheat barbecue to medium-high. Mix chili powder, garlic powder, pepper and salt in a small bowl. Spread evenly over both sides of the fish steaks.
  3. Oil the barbecue grill and place fish steaks on top. Cook for 10 to 12 minutes, or until the fish is opaque and easily flakes with a fork. Turn over once halfway through cooking.
  4. Serve with guacamole and rice.

Variation: Replace Chilean sea bass steaks by tuna, salmon, swordfish or mahi-mahi steaks.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more