1 pound small Yukon Gold potatoes, sliced 1/4 inch thick
2 tablespoons drained capers
2 tablespoons extra-virgin olive oil
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 It
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.
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.
Meanwhile, in a small bowl, toss the avocado with the tarragon and the remaining 1 tablespoon of grapefruit juice; season with salt and pepper.
Transfer the potatoes and fish to plates. Top with any juices from the plate and the avocado salsa and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.