By Scott Laysath- The Sporting Chef (sportingchef.com)
Great on warm orzo pasta.
4 servings
4 – 6 to 8 ounce white sea bass fillets
olive oil
salt and pepper
4 – 5 cups warm, cooked pasta
Dressing
1 lemon, juice only
1/4 cup white wine vinegar
3/4 cup olive oil
pinch or two sugar
2 garlic cloves, minced
1 teaspoon fresh tarragon, minced
salt and pepper to taste
1 large avocado, peeled and sliced
2 medium tomatoes, cut into 8ths
1. To prepare dressing, combine all ingredients except salt, pepper, avocado and tomato in a jar with a tight-fitting lid and shake vigorously to blend. Season to taste with salt and pepper. Stir in avocado and tomato and let rest at room temperature for 30 minutes.
2. Rub fish with olive oil and season with salt and pepper. Grill on a well-oiled, medium-hot grill until just cooked. Place warm fish on pasta and spoon dressing over.
