MY WILD CHILEAN SEA BASS in a FRESH HERBS SAUCE with BROCCOLI and AVOCADO

I don’t find this fish at the market often, perhaps because it is quite expensive or seasonal. So, the other day I was shopping around and saw it, therefore, I bought it fast, since my husband’s birthday was the next day, smile!
 
Category:  Entrée
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $29.68 or $14.84 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
1 large sea bass filet, (a bit over 1 lb.) clean, pat dry and seasoned ($23.53)
1 ½ tsp. cilantro lime (.15)
1 ½ tsp. roasted garlic and herbs. (.15)
2 tbsps. of Angie’s basting olive oil. (.50)
2 c. broccoli florets, rinsed ($2.00)
1 avocado ($1.25)
 
Ingredients for my herbs sauce
½ c. chopped cilantro (.35)
¼ c. fresh Basil leaves (.35)
¼ c. Flat leave parsley (.35)
2 large chopped garlic (.10
2 tbsp. water (0)
1 tbsp. Lemon juice (.30)
2 tbsps. of Angie’s basting olive oil. (.50)
1 tsp. roasted garlic and herbs seasoning (.15)
 
Directions
Prep the sea bass filet, season with 1 ½ tsp. cilantro lime, 1 ½ tsp. roasted garlic and herbs and 2 tbsps. of my basting olive oil. Refrigerate.
Steam the broccoli florets briefly until they turn bright green, remove from stove, and drain any water left. Set aside.
In a food processor or blender, add all the ingredients listed under my herbs sauce. Process briefly. Move into a small saucepan, bring to a boil, turn it off and set aside.
Meanwhile, time to sear the sea bass in their own oil. The meat should not look transparent but better solid white.
When done, pour the herbs sauce over and start plating.
Once you transfer the fish and broccoli to the plates, pour the herbs sauce over all of it, add the avocado and boom, dinner is ready.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil