Roasted Sea Bass with Avocado and Red Bell Pepper Coulis

== Ingredients ==
* 3 California avocados puréed (about 1½ lbs)
* fresh lemon juice, as needed
* salt, as needed
* freshly ground white pepper, as needed
* heavy cream, as needed
* 1 pound and 4 oz roasted, peeled red bell peppers (about 4 peppers)
* 12 pieces of sea bass filet (about 8 oz each)
* vegetable oil, as needed
* 1 quart mashed potatoes, well seasoned
* green onion (green part only, sliced thinly), as needed for garnish
* green and red bell pepper, diced, as needed for garnish
* tomato, diced, as needed
== Directions ==
# Thin avocado purée with lemon juice until mixture heavily coast the back of a spoon.
# Season to taste with salt and pepper; reserve.
# Mix ½ cup cream with red bell pepper puree.
# Season to taste with salt and pepper; reserve.
# Per order: season 1 piece of sea bass with salt and pepper.
# Brown on both sides in hot oil; finish in a 500°F oven until just firm, about 4 minutes.
# To assemble, put ⅓ cup heated mashed potato in the center of a serving plate; top with cooked sea bass.
# 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.
# Garnish with green onion, bell pepper and tomato.
Category:Lemon juice Recipes
Category:Seabass Recipes
Category:Hass avocado Recipes
Category:Heavy cream Recipes
Category:Green onion Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes
Category:Mashed potato Recipes
Category:Tomato Recipes