Deliciously Healthy

Recipe of the Week: Sea Bass with Citrus and Avocado Oil

Photo courtesy of epicurious.com/ Romulo Yanes
Photo courtesy of epicurious.com/ Romulo Yanes

After a long day, preparing dinner can sometimes feel like a hassle, which is why we love this idea from epicurious. Easy to prepare and filled with fresh, citrus-y flavor, we made this sea bass recipe using our Natural-Flavored Avocado Oil and have been singing its praises ever since. Give it a try for yourself!

Ingredients

2 oranges

2 pink grapefruits

Kosher salt

Freshly ground pepper

4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1″ thick)

1 tablespoon grapeseed oil

1 avocado, halved, pitted, peeled, cut into wedges

4 tablespoons avocado oil

Preparation

Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup of the juices. Return segments and juices to bowl. Season with salt and pepper.

Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, about 4–5 minutes.

Turn fish, transfer to oven, and roast until just opaque in the center, about 3–5 minutes.

Place fruit and avocado wedges on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.

Makes 4 servings

What do you think of this recipe? Let us know below!

Speculoos: The Perfect Christmas Cookie

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Photo courtesy of Mister GC/freedigitalphotos.net

Happy Holidays! This is our favorite time of year because it gives us the opportunity to spread cheer with our friends and family. From listening to Christmas tunes to opening presents by the tree, there are countless ways to celebrate the season. One of our favorite traditions is baking cookies with our family. This year, we’ll be whipping up our Speculoos cookie recipe made by Chef Maite Gomez-Rejón of ArtBites. These cookies are prepared with AVOCARE Avocado Oil, cinnamon, nutmeg, cloves, ginger and cardamom – creating that delicious gingerbread flavor we all love. Try it out and let us know what you think!

Speculoos

Makes about 4 dozen cookies

Ingredients

4 tablespoons cold unsalted butter

4 tablespoons AVOCARE Extra Virgin Avocado Oil

¼ cup + 2 tablespoons sugar

¾ cup brown sugar

¼ teaspoon baking soda

½ teaspoon salt

2 ½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

¾ teaspoon ground cloves

½ teaspoon ground ginger

¼ teaspoon ground white pepper

¼ teaspoon ground black pepper

¼ teaspoon ground cardamom

¼ teaspoon almond extract

1 teaspoon vanilla extract

1 large egg

1 ¾ cup all-purpose flour

Lemon Sugar Drizzle

2 cups powdered sugar

4 tablespoons milk

1 teaspoon vanilla extract

½ teaspoon lemon zest

 

For the cookies:

  1. Preheat oven to 375˚F. Line a baking sheet with parchment paper.
  2. Cut the cold butter into ½-inch cubes and place in the bowl of a standing mixer fitted with a paddle attachment. Add the avocado oil, sugars, baking soda, salt, and spices. Cream the oil and dry ingredients together on medium speed for 30 seconds or until the batter is uniform in color. Scrape down the sides with a large spatula. Add the almond and vanilla extracts and egg and beat on medium speed until incorporated (about 30 more seconds). Scrape down the sides again and add the flour. Beat on medium speed until incorporated.
  3. Split the cookie dough in half. Using a rolling pin, roll the dough out until ¼-inch thick, then cut out cookies using a 2-inch cookie cutter and place on the baking sheet. Repeat with the other half of the dough.
  4. Bake the cookies 9 to 11 minutes or until they are golden brown on the edges. Let cool before serving. The cookies will harden as they cool.

For the Lemon Sugar Drizzle:

  1. Combine powdered sugar, milk, vanilla extract and lemon zest until smooth. Drizzle on cookies and let set before serving.

Do you have a favorite holiday recipe? Share it with us in the comment section below!