Lemon Seabass Steaks with Avocado and Cherry Salad

Superama
Superama
Prepare these delicious grilled seabass steaks, marinated with fine herbs and finished with a touch of yellow lemon. Accompany them with this delightful avocado and cherry salad that you will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups Extra Special Olive Oil®
  • 2 Extra Special® soft garlic cloves with fine herbs
  • 1 sprig rosemary 1 sprig rosemary
  • 1 tablespoon thyme 1 tablespoon thyme
  • 1 tablespoon bay 1 tablespoon bay
  • 1 tablespoon marjoram
  • 1 tablespoon oregano 1 tablespoon oregano
  • 2 yellow lemons , zest and juice 2 yellow lemons , zest and juice
  • 4 snooks , (steak) 4 snooks , (steak)
  • 1 teaspoon Extra Special® Smoked Fleur de Sel 1 teaspoon Extra Special® Smoked Fleur de Sel
  • 2 avocados, in cubes 2 avocados, in cubes
  • 2 cups cherry tomato, colorful, halved 2 cups cherry tomato, colorful, halved
  • 1 bunch asparagus, blanched, cut into thirds 1 bunch asparagus, blanched, cut into thirds
  • 1 cup Extra Special® mango and dill dressing
Preparation
20 mins
10 mins
Low
  • Using a mortar, create a marinade by crushing the garlic, rosemary, thyme, bay leaf, marjoram, and oregano with olive oil.
  • Add the lemon zest to the marinade and pour it over the seabass steaks. Marinate for about 20 minutes.
  • Grill the steaks until cooked, adding a bit of lemon juice and fleur de sel to each side.
  • For the salad, mix the avocado with the tomatoes, asparagus, and vinaigrette. Serve with the seabass steaks. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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