04 Jul SEA BASS WITH GRILLED BANANAS AND AVOCADO
4 – 6 ounce sea bass fillets
1 cup of chili garlic sauce, Vietnamese style not too hot
first pressed olive oil for brushing the grill
3 medium bananas
1/4 cup coconut oil
1 cup Papaya-Mango salsa
1 large avocado
2 tbsp fresh lemon juice
fresh cilantro for garnish
Place the fish in a shallow dish, cover with the garlic chili sauce, and marinate for 1 hour in the refrigerator.
Brush the grill rack generously with oil and preheat the grill to medium-low. Remove the fish from the marinade (chili garlic sauce) and discard the marinade. Grill the fish until it flakes when tested with a fork, 5 minutes per side. Grill the bananas in the peels alongside the fish until soft, about 3-4 minutes. Using a heatproof spatula, transfer the fish and the bananas to a serving plate.
Peel the bananas and cut into big pieces. Drizzle melted coconut oil over the bananas, cover the fish with the Papaya-Mango salsa.
Garnish with slices of avocado sprinkle with fresh lemon juice and cilantro.