Ancho-Rubbed Chilean Sea Bass with Avocado Crema & Cauliflower Arroz Verde

Elevate your ketogenic lifestyle with this sophisticated coastal Mexican dish. We swap traditional heavy grains for a vibrant, herbaceous cauliflower "Arroz Verde," providing a light yet flavorful foundation for the star of the plate: buttery Chilean Sea Bass. Encrusted with a smoky Ancho chili rub and finished with a silky avocado emulsion, this recipe delivers a premium dining experience that remains strictly low-carb and high-fat.

Ingredients

The Ancho Sea Bass

• 2 (6oz) Chilean Sea Bass fillets (center-cut preferred)
• 1 tbsp Ancho chili powder
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Sea salt
• 2 tbsp Avocado oil (high smoke point)

The Cauliflower Arroz Verde

• 2 cups Cauliflower rice (freshly riced preferred)
• 1/4 cup Fresh cilantro, finely chopped
• 1 clove Garlic, minced
• 1 tbsp Grass-fed butter
• 1/2 Jalapeño, deseeded and minced (optional)
• 1 tbsp Lime juice

The Avocado Crema

• 1 Large ripe Hass avocado
• 1/4 cup Mexican Crema (or full-fat sour cream)
• 1 tbsp Lime juice
• Pinch of salt

Cooking Instructions

1. Prepare the Avocado Crema In a small food processor or blender, combine the avocado flesh, Mexican crema, lime juice, and a pinch of salt. Process until completely smooth and velvety. Transfer to a squeeze bottle or small bowl and set aside in the refrigerator.

2. Season the Fish Pat the sea bass fillets completely dry with paper towels—this is crucial for a perfect sear. In a small bowl, whisk together the ancho powder, smoked paprika, cumin, and sea salt. Generously coat all sides of the fillets with the spice rub, pressing gently so it adheres.

3. Sear the Sea Bass Heat the avocado oil in a heavy stainless steel or cast-iron skillet over medium-high heat until shimmering. Carefully place the fillets in the pan. Sear for 4–5 minutes on the first side without moving them to develop a deep, mahogany crust. Flip gently and cook for another 3–4 minutes until the fish flakes easily but remains moist in the center. Remove from the pan and let rest for 2 minutes.

4. Sauté the Arroz Verde In a separate skillet over medium heat, melt the butter. Add the minced garlic and jalapeño, sautéing for 1 minute until fragrant. Toss in the cauliflower rice and cook for 3–5 minutes, stirring frequently, until tender-crisp. Remove from heat and fold in the fresh cilantro and lime juice. Season with salt to taste.

Serving Suggestions

To plate this dish like a professional chef, start by spooning a generous mound of the Cauliflower Arroz Verde into the center of a warmed shallow bowl. Place the Ancho-rubbed sea bass fillet directly on top.

Artfully drizzle or pipe the Avocado Crema over the fish and around the base of the rice. Garnish with micro-cilantro, a few thin slices of fresh radish for crunch, and an extra lime wedge. For a touch of heat, a few drops of salsa macha (an oil-based chili salsa) pair beautifully while keeping the macros keto-compliant.