Here are all the ingredients, pre meal.
Season the thawed Chilean Sea Bass with a few teaspoons of your favorite spices. I used some seafood Grill Shakers mixture on this batch, and it came out great.
Dice the jalapeno pepper, retaining the seeds for the heat. Oh yeah!
In a blender, mix the jalapeno peppers, 1/2 of the avocado, milk, and sour cream. Puree until smooth. Notice the beer in the background. I didn't include beer in the ingredients list, as it is not required, but beer sure goes nicely with any jalapeno pepper recipe!
Saute the Chilean Sea Bass filets over high heat, about 1 minute each side. Then, reduce heat and cook a few more minutes each side, until opaque and cooked all the way through.
