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Pan-Roasted Sea Bass with Citrus and Avocado Oil
- 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
Directions:View on Epicurious
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