My Favorite Meal!

chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a natural sweetener.

Cut the ripe avocado into cubes.

Add fresh corn (raw, not canned) to the salad.

Add chunks of tomato to the salad.

Add half of a red onion to the salad.

Drizzle olive oil over the salad.

Add lemon juice to the salad.

Season the salad with lots of salt.

Mix the salad gently to avoid turning it into guacamole.

Remove Chilean sea bass from the fridge 30 minutes before cooking.

Pat the Chilean sea bass dry with a paper towel.

Season the Chilean sea bass generously on both sides with kosher salt and black pepper.

Cook the Chilean sea bass skin side down over medium heat for about 5 minutes.

Flip the Chilean sea bass and cook for about 3 more minutes.

Serve the Chilean sea bass with lots of lemon.

Cooking Techniques

Spice Level:

Allergens