Grilled Seabass with spinach and avocado salad.

Posted on April 22, 2015 by Tamara Donofrio | 0 Comments

Perfect Date Night Meal ! (Ok my kids dig this too!)

2 medium sized Chilean, wild Seabass filets
Olive oil
Cajun spice (Urban accents is the best, but anything with paprika will work)

4 large handfuls of Spinach
1 avocado diced
1 orange bell pepper diced
20 cherry tomatoes sliced in half
Shaved Parmesan cheese
Lemon vinaigrette (Tessemae's
Is the best ever! In the refrig section by produce. If you can't find this, anything lemon and olive oil based will do).
Salt and pepper

Preheat grill to med high heat for 5 minutes.

Brush Seabass generously with olive oil.
Sprinkle generously with Cajun seasoning ( really coat both sides of filet)

Grill 3-4 minutes per side (when the fish flakes easily
Set fish aside

Toss all vegetables together with vinaigrette and salt and pepper.
Divide evenly into 2 salad bowl.
Lay the seabass on top.




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