Charred Mexican Sea Bass with Chicharrón-Crusted Avocado

Elevate your ketogenic lifestyle with this coastal-inspired Mexican delicacy. We replace traditional carb-heavy breading with a "Chicharrón dust"—finely crushed spicy pork rinds—to create a spectacular crunch on buttery avocado wedges. This contrasts perfectly with the silky, flakey texture of premium Chilean Sea Bass, marinated in a vibrant cilantro-lime infusion.

Ingredients

The Sea Bass & Marinade

• 2 (6oz) Chilean Sea Bass fillets (skin-on preferred)
• 3 tbsp Avocado oil
• 1/4 cup Fresh cilantro, finely chopped
• 2 cloves Garlic, microplaned
• 1 tsp Toasted ground cumin
• 1/2 tsp Sea salt
• 1/2 tsp Cracked black pepper

The Chicharrón-Crusted Avocado

• 1 large Avocado (must be firm-ripe)
• 1 cup Spicy pork rinds (chicharrones), pulsed into a fine crumb
• 1 large Egg, whisked with 1 tsp water
• 1/2 tsp Smoked paprika

The Chipotle Crema

• 1/2 cup Mexican Crema (or full-fat sour cream)
• 1 tbsp Chipotle paste (from canned chipotles in adobo)
• 1 tbsp Fresh lime juice
• A pinch of salt

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Cooking Instructions

1. Marinate the Fish

In a shallow dish, combine the avocado oil, minced cilantro, garlic, cumin, salt, and pepper. Coat the sea bass fillets thoroughly. Let them rest at room temperature for 15–20 minutes.

2. Prepare the Chipotle Crema

In a small bowl, whisk together the Mexican crema, chipotle paste, and lime juice until smooth. Transfer to a squeeze bottle or keep covered in the fridge to let the flavors meld.

3. Bread the Avocado

Slice the avocado into 8 thick wedges. Dip each wedge into the egg wash, then press firmly into the crushed pork rind crumbs mixed with smoked paprika. Ensure an even, thick coating on all sides.

4. Sear the Sea Bass

Heat a heavy cast-iron skillet over medium-high heat. Place the sea bass fillets skin-side down. Sear for 4–5 minutes until the skin is crispy and the fish releases easily. Flip carefully and cook for another 3–4 minutes, or until the internal temperature reaches 135°F (57°C). Remove and let rest for 2 minutes.

5. Crisp the Avocado

While the fish rests, wipe the skillet or use a small non-stick pan with a tablespoon of oil. Quickly sear the breaded avocado wedges for about 30–45 seconds per side until the pork rind crust is golden and fragrant.

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Serving Suggestions

Place a generous dollop of Chipotle Crema in the center of a pre-warmed slate or ceramic plate. Use the back of a spoon to create a "swoosh." Position the sea bass fillet atop the crema. Arrange 4 Chicharrón-crusted avocado wedges around the fish. Garnish with micro-cilantro and a single lime wedge.

Chef’s Tip: To keep the carbs at an absolute minimum, ensure your chipotle paste does not contain added sugars or cornstarch. For added luxury, top the fish with a teaspoon of salmon roe.