Steamed Sea Bass with Potatoes and Avocado-Tarragon Salsa

F&W’s Kay Chun dresses up delicately steamed fish and potatoes with a quick and creamy mix of avocado, grapefruit juice and fresh tarragon.

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  • Servings: 4

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  • 1 pound small Yukon Gold potatoes, sliced 1/4 inch thick
  • 2 tablespoons drained capers
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • Four 5-to 6-ounce skin-on sea bass fillets
  • 3 tablespoons grapefruit juice
  • 1 Hass avocado—peeled, pitted and chopped
  • 2 tablespoons chopped tarragon

How to make this recipe

  1. In a medium bowl, combine the potatoes, capers and
    1 tablespoon of the olive oil, season with salt and pepper and toss to coat. On a heatproof plate that fits inside a large enameled cast-iron casserole, arrange the potatoes in a slightly overlapping layer. Place a small heatproof bowl upside down in the center of the casserole and place the plate with the potatoes on top. Add enough water to reach 1 inch up the side of the casserole. Bring the water to a simmer, cover the casserole and steam the potatoes over moderate heat until almost tender, about 15 minutes.

  2. Rub the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper. Arrange the fillets on top of the potatoes, skin side up, in a single layer and drizzle with 2 tablespoons of the grapefruit juice. Cover and steam until the potatoes are tender and the fish is just opaque throughout, about 8 minutes longer.

  3. Meanwhile, in a small bowl, toss the avocado with the tarragon and the remaining 1 tablespoon of grapefruit juice; season with salt and pepper.

  4. Transfer the potatoes and fish to plates. Top with any juices from the plate and the avocado salsa and serve.

Contributed By Photo © Con Poulos Published March 2015

508033 recipes/steamed-sea-bass-potatoes-and-avocado-tarragon-salsa 2015-02-26T23:44:51+00:00 Kay Chun spring|summer|4|fast|healthy|weeknight-dinner march-2015 recipes,steamed-sea-bass-potatoes-and-avocado-tarragon-salsa 508033

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