Recipes Steamed Sea Bass with Potatoes and Avocado-Tarragon Salsa Be the first to rate & review! 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. Plus: F&W's Ultimate Guide to Fish and Seafood By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on March 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print