Grilled Sea Bass and Baby Yellow Potatoes with Guacamole

The kids and I are spending the summer in my husband's home country of Colombia, South America. In the month of June we spent most of our time traveling, site seeing, visiting family, and stuffing ourselves with arepas (cheese filled corn tortillas), various types of cheese filled breads, and my personal favorite- empanadas (think homemade hot pockets only much, much better).

We are finally settled into my in-laws place for the next month, and I am hoping that I might just get a chance to post some of the wonderful things we are cooking and consuming. I'm going to start with today's lunch, a grilled sea bass courtesy of my father-in-law. We served it along side grilled eggplant, zucchini, and onions. It was delicious and a lot of fun to make, aside from a small fire incident (which I feel added to the flavor of the fish). The recipe called for the fish to be grilled on a small fish-grilling board. However, shortly after the picture below was taken, the board caught fire. From there we decided the traditional way of cooking on the grill with aluminium foil would probably better suit this recipe.

Grilled Sea Bass

Grilled Sea Bass Ingredients
1 stick of Butter, at room temperature
3 gloves of Garlic, finely chopped
3 Shallots, chopped
1 Sweet Pepper, finely chopped
Salt and Pepper

Grilled Sea Bass Directions
Fresh fish works best. Cut small lines on each side of the fish so the ingredients better flavor the meat. Combine all ingredients above to create a flavored butter and spread evening over both sides of the fish. Lay the fish on top of a sheet of aluminum foil. Close aluminum foil and place on a hot grill. Depending on the thickness of the fish, cook for 20 minutes on each side or until flaky.

Baby Yellow Potatoes with Guacamole

Ingredients
Several Small Yellow Potatoes
Olive Oil
Salt

Directions
Swirl a tablespoon of olive oil in the bottom of a pressure cooker. Set the stove top on medium flame. Throw the potatoes in the pot, put on the lid, and give the cooker a good shaking to mix up the oil and potatoes. Let the potatoes cook for about 10 minutes, shaking the pot occasionally, until the pressure cooker begins to steam. Cook for another 15 minutes or so still shaking the pot every few minutes so the potatoes don't burn. Serve with guacamole. 

Homemade Traditional Guacamole

Ingredients

Avocados

Tomatoes, chopped

Cilantro, chopped

Garlic, chopped

Green Onion, chopped

Lime Juice, 1/2 lime

Directions

Smash ripe avocado into bowl with a fork. Stir in all ingredients and serve immediately.

Ed's Verdict: The "Ed's Verdict" section will sadly be taking a respite for the next few weeks as Ed is diligently working away back home in The States. (Someone has to work and make money!)