Chili-Rubbed Sea Bass With Avocado Salsa

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Chili-Rubbed Sea Bass With Avocado Salsa

Yield: 4

Author: Siege

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Aptly suited for summer, the Chili-rubbed Sea Bass paired with avocado salsa offers an impeccable dining experience. Enhanced by a harmonious blend of sweet and savory from the brown sugar chili rub, and elevated by the creamy avocado salsa, this recipe has won the hearts of readers and unquestionably deserves a place in your dinner repertoire.

Ingredients

Chili-Rubbed Salmon

• 4 salmon fillets (5-6 oz portions)
• 2 tablespoons olive oil
• 3 tablespoons brown sugar(packed)
• 1.5 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon salt

Avocado Salsa

• 2 avocados(diced into ½ inch cubes)
• 4 tablespoons cilantro leaves(torn or chopped)
• ½ cup cherry tomatoes(quartered)
• 1 lime(juiced)
• salt + pepper(to taste)

Instructions

Chili-Rubbed Salmon

1. Pre-heat grill to medium heat (425-450°F).
2. In a small bowl, combine brown sugar, chili powder, ground cumin, pepper and salt.
3. Brush salmon fillets lightly with olive oil.
4. Spread the rub generously over the salmon fillets.
5. Grease the grill well, then place the salmon, skin side down, onto the grill. Put the lid down, and cook the salmon for 4 minutes. Carefully flip the salmon over, put the lid back down, and grill for another 4 minutes.
6. Check that the salmon has reached an internal temperature of 125°F, then transfer to clean plate and cover with a baking dish for 5 minutes.
7. Serve with the avocado salsa spooned over top of the salmon.

Avocado Salsa

1. In a bowl, mix together the avocados, cilantro, cherry tomatoes and lime juice. Season with salt + pepper to taste.