Steamed Sea Bass with Potatoes and Avocado-Tarragon Salsa

1. 1

   In a medium bowl, combine the potatoes, capers and 1 tablespoon of the olive oil, season with salt and pepper and toss to coat.

2. 2

   On a heatproof plate that fits inside a large enameled cast-iron casserole, arrange the potatoes in a slightly overlapping layer.

3. 3

   Place a small heatproof bowl upside down in the center of the casserole and place the plate with the potatoes on top.

4. 4

   Add enough water to reach 1 inch up the side of the casserole.

5. 5

   Bring the water to a simmer, cover the casserole and steam the potatoes over moderate heat until almost tender, about 15 minutes.

6. 6

   Rub the fish with the remaining 1 tablespoon of olive oil and season with salt and pepper.

7. 7

   Arrange the fillets on top of the potatoes, skin side up, in a single layer and drizzle with 2 tablespoons of the grapefruit juice.

8. 8

   Cover and steam until the potatoes are tender and the fish is just opaque throughout, about 8 minutes longer.

9. 9

   Meanwhile, in a small bowl, toss the avocado with the tarragon and the remaining 1 tablespoon of grapefruit juice; season with salt and pepper.

10. 10

    Transfer the potatoes and fish to plates.

11. 11

    Top with any juices from the plate and the avocado salsa and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.