Bass Recipe
This easy Bass Recipe with Avocado Salsa is a light and easy meal or makes a fantastic appetizer.
When the temperatures heat up we are always looking for lighter meal options and this sautéed fish is super quick and easy. We topped it with a small batch of our avocado salsa and ate it as an appetizer with tortilla chips. It would also be delicious served as fish tacos or with rice pilaf.
Fishing is one of our favorite hobbies and we are lucky enough to have a decent bass pond on the ranch. This recipe will work with any firm white fish that you have on hand.
Ingredients Needed
- Bass or firm white fish (cod, catfish, rockfish)
- Olive Oil
- Minced Garlic
For the Avocado Salsa
- Avocado
- Tomato
- Red Onion
- Bell Pepper
- Poblano Pepper or Jalapeño
- Lime Juice
- Granulated Garlic
- Fresh Ground Pepper
- Kosher Salt
- Cilantro
Step By Step Directions
Cut the fish into small pieces, removing the skin and any bones.
Prepare the avocado salsa by mixing together the diced vegetables, cilantro, lime juice and garlic.
Toss to mix well.
Add olive oil to a skillet and place over low heat. Add the garlic and cook for about 2 minutes, stirring often.
Add the fish fillets and cook, stirring occasionally.
Continue to cook until fish is flaky and reaches 145° using a digital meat thermometer.
Spoon onto a platter and top with avocado salsa.
Serve with tortilla chips, taco shells or rice pilaf.
Recipe Notes
Storage: Fish and avocado are best stored separately in airtight containers in the refrigerator up to 1 day.
Reheat: Fish can be reheated in a skillet lightly coated with olive oil over low heat. Stir often until heated through.
Fresh fish makes a healthy and delicious meal. Add this bass recipe with avocado salsa to the menu for a light and refreshing meal or quick appetizer.
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Bass Recipe
Ingredients
- 1 pound bass filets or other firm white fish
- 2 tablespoons olive oil
- 3 garlic cloves minced – about 1 tablespoon
- 1/2 cup diced avocado
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup diced poblano peppers or jalapeños
- 1/2 cup diced bell peppers
- 1/2 cup chopped cilantro
- Juice of 1/2 lime
- 1 teaspoon granulated garlic
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
Instructions
- Prepare the avocado salsa by mixing together the diced vegetables, cilantro, lime juice and garlic.
- Toss to mix well.
- Add olive oil to a skillet and place over low heat. Add the garlic and cook for about 2 minutes, stirring often.
- Add the fish fillets and cook, stirring occasionally.
- Continue to cook until fish is flaky and reaches 145° using a digital meat thermometer.
- Spoon onto a platter and top with avocado salsa.
- Serve with tortilla chips, taco shells or rice pilaf.
This is my kind of food, can’t wait to try.