Pan-Roasted Sea Bass with Citrus and Avocado Oil

Bon Appetit

Photo by Tiny Foodie

Cut into bite size pieces and makes sure to double check for bones.

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)

1 tablespoon grapeseed oil

1 avocado, halved, pitted, peeled, cut into wedges

4 tablespoons avocado oil