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[[File:Grilled-sea-bass.jpg|300x400px]]

== Ingredients ==

=== Avocado Crema ===
* 1 ripe avocado
* 1 small shallot, coarsely chopped
* 1 cup cilantro leaves
* 1 lime, juiced
* 1/2 cup buttermilk, adjust to desired consistency
* sea salt and fresh ground pepper

=== Mango Salsa ===
* 1 small mango, peeled, seeded, diced
* 1/2 cup pineapple
* 1 Fresno, serrano, or jalapeno chile, stemmed, seeds and veins removed, minced
* 2 scallions (or 1 small shallot), finely chopped
* 1/2 cup cilantro leaves, chopped
* 2 limes, juiced (see notes)
* sea salt and fresh ground pepper

=== Grilled Sea Bass ===
* 2 sea bass portions, about 12 ounces, rinsed and patted dry
* 1 tablespoon olive or coconut oil
* sea salt and fresh ground pepper

== Steps ==

=== Avocado Crema ===
# Combine all ingredients for the Avocado Crema in the blender or food processor bowl. Pulse until smooth.
# Season with salt and pepper. Check seasoning and consistency. Add additional buttermilk if desired. Set aside.
# For a Crema with a thicker consistency try Crème fraîche instead of buttermilk.

=== Mango Salsa ===
# Combine the Mango Salsa ingredients in a prep bowl. Stir and check seasoning. Set aside.

=== Grilled Sea Bass ===
# Rub fish portions with oil. Sprinkle with salt and a few grinds of pepper.
# Grill over medium high heat on all sides until you get a nice sear. Cooking time varies according to thickness. I did about 6 minutes total on my thick portions.
# Spoon half the avocado crema onto a plate. Set the grilled sea bass on top. Spoon a generous amount of salsa over top. 
# Garnish with a bit of chopped cilantro.

== Notes ==
# Substitute your freshest firm fish that can stand up to high heat and grilling... salmon, mahi mahi, shark, etc. Be careful with grilling time as you don't want to overcook fish.
# Since the size of avocados varies. Start with about 1/3 cup of buttermilk, and add until you have the consistency you like. I go with something like pancake batter - pour-able but thick. Be sure to taste for seasoning!
# An exact quantity of lime juice is not required. You want enough juice to stir into the salsa, but it doesn't need to cover the ingredients. 2 to 4 tablespoons is about right.