Sea Bass with Avocado and Coconut Sauce
Main Dishes • European
Description
Sea Bass with Avocado and Coconut Sauce
Ingredients
- Scorpion fish fillet 5 oz
- Avocado 0 oz
- Langoustines 1 piece
- Lemongrass 0 oz
- Coconut Milk 15 fl oz
- Mild Chili Spice 0 oz
- Banana Leaves 0 oz
- Garlic 0 oz
Step-by-Step Guide
Step 1
Grill the sea bass, langoustine, and 30 g of diced avocado, while the remaining avocado is blended.
Step 2
For the sauce, combine coconut milk, garlic, lemongrass, chili, and lime leaves in a pot and bring to a boil.
Step 3
Cool, blend, and strain.
Step 4
Plate the sea bass, langoustine, puree, and avocado cubes, and drizzle with the sauce.
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