Sea Bass with Winter Citrus and Avocado

Let's take things down a notch shall we?  I've been posting a lot of heavy meat lately, I know.  I don't want you to think we ignore our friends from the oceans and rivers it's just that I am really not the greatest at cooking fish, but every once in a while it works out (sort of, I was hoping for a better looking "brown" on the filet, but it tasted great and was cooked perfectly).  I'm really hooked on the winter citrus out there right now, so I used blood oranges, pommelo, cara cara oranges and a navel orange on this dish.  All organic, all local to the area.  Even the avocado was from Oxnard.  I used line-caught sea bass from Alaska that I picked up from Whole Foods as I ran out of time to get down to Fish and pick something out a little more local/sustainable.   As it has been of late, this recipe is from Epicurious.

Sea Bass with Winter Citrus and Avocado

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)--note grouper is more of a summertime fish so look for this later in the season
1 tablespoon grapeseed oil
1 avocado, halved, pitted, peeled, cut into wedges
4 tablespoons avocado oil

Preheat oven to 450°F. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.

Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4–5 minutes.

Turn fish, transfer to oven, and roast until just opaque in the center, 3–5 minutes.

Place fruit and avocado on plates. Top with fillets. Spoon 2 tablespoons citrus juices over fruit on each plate. Drizzle 1 tablespoon avocado oil over fish and fruit.