Chilean sea bass and guacamole

Ingredients Salsa

• 2 avocados (not too ripe), diced
• Juice of one lime (about 30 mL / 2 tablespoons)
• 1 tomato, seeded and diced
• 60 mL (1/4 cup) chopped Spanish onion
• 1 jalapeno pepper, seeded and finely chopped
• 5 mL (1 teaspoon) Tabasco-style hot pepper sauce
• 60 mL (1/4 cup) finely chopped fresh coriander
• Salt and pepper to taste

Fish

• 5 mL (1 teaspoon) chili powder
• 5 mL (1 teaspoon) garlic powder
• 2 mL (1/2 teaspoon) pepper
• 1 mL (1/4 teaspoon) salt
• 4 Chilean sea bass steaks, about 2 cm (1 inch) thick

Salsa

1. In a bowl, gently combine avocados, lime juice, tomato, onion, hot pepper, hot pepper sauce and coriander. Season with salt and pepper to taste. Cover and allow to sit in the fridge for 1 hour.
2. Preheat barbecue to medium-high. Mix chili powder, garlic powder, pepper and salt in a small bowl. Spread evenly over both sides of the fish steaks.

Fish

1. Oil the barbecue grill and place fish steaks on top. Cook for 10 to 12 minutes, or until the fish is opaque and easily flakes with a fork. Turn over once halfway through cooking. Serve with guacamole and rice.