Keto Smoked Chilean Seabass with Avocado Salsa
A succulent and smoky Chilean Seabass paired with a vibrant and creamy avocado salsa, perfect for a keto-friendly meal that is both satisfying and packed with healthy fats and nutrients.
Servings 4 people
Calories 498kcal
Equipment
- Smoker
- Small bowl
- Medium bowl
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Paper towels
Ingredients
Chilean Seabass
- 4 fillets Chilean Seabass 6 ounces each / 170 grams each
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Avocado Salsa
- 2 ripe avocados diced, about 9 ounces / 255 grams each
- ½ cup cherry tomatoes quartered
- ¼ cup red onion finely chopped
- 2 tbsp fresh cilantro chopped
- 1 lime juice of, 2 tablespoons / 30ml
Instructions
- Preheat your smoker to 425°F (220°C).
- Pat the seabass fillets dry with paper towels. Brush each fillet with olive oil.
- In a small bowl, mix together the smoked paprika, garlic powder, salt, and pepper. Sprinkle this seasoning mixture over the seabass fillets, ensuring they are evenly coated.
- Place the seabass fillets in the smoker and cook for about 10 minutes, or until the fish flakes easily with a fork.
- While the fish is smoking, prepare the avocado salsa. In a medium bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro.
- Add the lime juice to the salsa mixture and toss gently. Season with salt and pepper to taste.
- Once the seabass is done, remove it from the smoker and let it rest for a couple of minutes.
- Serve the smoked seabass fillets topped with a generous spoonful of the avocado salsa.
Notes
Ensure the smoker is at the correct temperature before adding the fish to avoid overcooking.
The avocado salsa can be made in advance and refrigerated to let the flavors meld together.
For a smokier flavor, consider using wood chips in the smoker that complement the natural taste of the seabass.
Nutrition
Calories: 498kcal | Carbohydrates: 9g | Protein: 36g | Fat: 38g | Fiber: 6g | Net Carbs: 3g