by Angie Armenise
Pinelli Marra Restaurant Group
Serves: 4
Crisp Fruit Avocado Hash:
2 avocados, medium ripe, pit removed, peeled and flesh diced into 1/4-inch cubes
2 limes juiced, seeds removed
1 Granny Smith apple, quartered and diced into 1/4-inch cubes
1 Bosc pear, quartered and diced into 1/4-inch cubes
1 ripe mango, peeled, pit removed and flesh diced into 1/4-inch cubes
1/4 cup fresh strawberries, tops removed, and diced into 1/4-inch cubes
1/4 cup Olivado Avocado Oil
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
For Sea Bass:
4 – 6 ounce portions of fresh Chilean Sea Bass
Olivado Avocado Oil to coat fish
Kosher salt and black pepper to taste
Olivado, Cucumber Granita:
Juice of 3 limes
Zest of 1 lime
1 avocado, pit removed and peeled
1 cup English cucumber, peeled, seeded, and diced
1/4 cup Olivado Avocado Oil
2 tablespoons fresh mint
1/4 cup simple syrup
For Crisp Fruit Avocado Hash:
Dice all ingredients and reserve in a medium-sized mixing bowl.
Add Avocado Oil, vinegar, lime juice, zest, fresh herbs, and salt and pepper to taste.
Correct for seasoning.
For Sea Bass:
Brush Avocado Oil over Sea Bass and season with salt and pepper. Grill fish until it is no longer opaque or saute until cooked through.
Place 1/2 cup hash on the bottom of a serving plate and top with the grilled or seared fish. Drizzle Olivado Avocado Oil on top and around side of fish.
For Olivado, Cucumber Granita:
Puree all ingredients in a food processor or blender.
Pour mixture into a shallow container (9×9 cake pan works well). Freeze for about 1 hour or until mixture is solid.
Rake mixture with fork to achieve a snow-like consistency.