Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.
Ingredients
2 oranges
2 pink grapefruits
Kosher salt, freshly ground pepper
4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1" thick)
1 tablespoon grapeseed oil
1 avocado, halved, pitted, peeled, cut into wedges
4 tablespoons avocado oil
Ingredient info: Avocado oil is sold at some supermarkets, at natural and specialty foods stores, and at spectrumorganics.com.
Directions
Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4-5 minutes.
Turn fish, transfer to oven, and roast until just opaque in the center, 3-5 minutes.
Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.
