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Nutrition Facts
Serving Size 224 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 130
% Daily Value*
Total Fat 61 g 94%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 230 mg 10%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 29 g
Vitamin A 10% Iron 4%
Vitamin C 4% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sea Bass With Avocado Cream Sauce

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb Sea Bass Fillets
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
1/2 cup(s) leeks, white part only, chopped
1/2 cup(s) oyster mushrooms, thinly sliced
1 1/2 cup(s) H-E-B Half and Half
8 Oz Large Hass avocado, mashed
1/2 cup(s) jumbo lump crab meat
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Cut fish into 4-6 portions. Season with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook fish 3-5 minutes per side until done. Remove fish to a serving platter and cover to keep warm.
Add leeks and mushrooms to same skillet; Sauté 3-5 minutes or until tender.
Stir in cream and cook 2-3 minutes to thicken and reduce slightly, stirring constantly.
Add mashed avocado and whisk until smooth. Season to taste with salt and pepper.
Spoon sauce over fish; top with crab meat and serve.



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