Seared Chilean Sea Bass With Citrus Poached Mussels, Chayote Squash, Avocado Cilantro Salad, And Blue Crab Essence Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1786
FAT
473%
CHOL
269%
SOD
137%

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Ingredients for 4 servings

4 (6 to 8-ounce) fillets Chilean sea bass, striped bass, or halibut

1 teaspoon extra-virgin olive oil

1/2 pound butter, cut into small pieces

2 tablespoons chopped cilantro leaves

12 cilantro leaves

2 tablespoons olive oil

1 1/2 cups white wine

2 tablespoons vegetable oil

1 avocado, julienned and tossed in lemon juice

1/2 pound butter

1 onion, sliced

*If you cannot find chayote squash, you can substitute green apple

2 oranges, juiced

1 quart fish fumet or water

16 mussels

3 tablespoons butter

1/2 cup heavy cream

Reserved mussel liquid

2 chayote squash*, cut into small dice

4 live blue crabs

2 tablespoons butter

2 orange peels

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