Sea bass with avocado and coconut sauce

2 servings

60 minutes

Sea bass with avocado and coconut sauce is an exquisite dish that combines the softness of sea fish, the creamy texture of avocado, and the exotic spice of coconut sauce. This dish draws inspiration from Mediterranean cuisine, where the freshness of ingredients plays a key role. The tender sea bass fillet, lightly grilled, gains further expressiveness when paired with juicy langoustines. Avocado adds tenderness to the dish while the coconut sauce brings spiciness, blending fresh lemongrass, chili heat, and citrus notes of lime. It is not just a gastronomic pleasure but a harmonious balance of flavors suitable for both a romantic dinner and a festive table.

Energy value per serving

• Calories: 493.9
• Proteins: 28.3g
• Fats: 36.9g
• Carbohydrates: 10.1g

Ingredients

• Sea bass fillet: 90 g
• Avocado: 60 g
• Langoustines: 1 pc
• Schisandra: 40 g
• Coconut milk: 400 ml
• Ground chili pepper: 10 g
• Lime leaves: 10 g
• Garlic: 3 g

Cooking steps

1. Grill the sea bass, shrimp, and 30 g of diced avocado, and blend the remaining avocado.

   Required ingredients:

   • Sea bass fillet: 90 g
   • Langoustines: 1 piece
   • Avocado: 60 g

2. For the sauce, mix coconut milk, garlic, lemongrass, chili, and lime leaf in a pot and bring to a boil.

   Required ingredients:

   • Coconut milk: 400 ml
   • Garlic: 3 g
   • Schisandra: 40 g
   • Ground chili pepper: 10 g
   • Lime leaves: 10 g

3. Cool down, blend in a blender, and strain.

4. Place the sea bass, shrimp, puree, and avocado cubes on a plate and dress with sauce.

   Required ingredients:

   • Sea bass fillet: 90 g
   • Langoustines: 1 piece
   • Avocado: 60 g
   • Coconut milk: 400 ml