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| INGREDIENTS |
QUANTITY |
|
|
| Ripe Mexican Hass avocados |
4, divided |
| Lemon juice |
2 to 3 teaspoons |
| Onion powder |
1/2 teaspoon |
| Garlic salt* |
1/2 teaspoon |
| Ground black pepper |
To taste |
| Heavy cream |
1-1/2 cups, divided |
| Eggs |
4 |
| Prepared salsa |
1 cup |
| Flour |
2 cups |
| Olive oil |
As needed |
Fresh halibut fillets (6 to 8
ounces each), skin removed |
12 |
| |
|
*Or, substitute 1 teaspoon chopped garlic and 1/2 teaspoon
salt |
|
|
| 1 |
Cut avocados lengthwise
in half; twist to separate; remove pits by lightly
striking with a knife blade and twisting; with
a spoon, scoop flesh from shells. Cut 2 of the
avocados in thin slices and reserve for garnish.
|
| 2 |
To
prepare Avocado Lemon Cream Sauce: In
a food processor container, combine the remaining
4 peeled avocado halves, the lemon juice, onion
powder and garlic salt; process until chopped. |
| 3 |
With machine running, slowly
add 1/2 cup of the cream through the feed tube.
Process until smooth and creamy. Chill until
ready to serve. |
| 4 |
To
prepare the halibut fillets: In a bowl,
whisk the eggs. Add the remaining 1 cup cream
and |
|
|
| |
the salsa; whisk until
well blended. Place the flour in another bowl.
Dust the halibut fillets with the flour. Coat
with the egg mixture. |
| 5 |
Preheat oven to 400ºF.
Over medium-high heat, heat enough olive oil
to cover the bottom of a large skillet. Brown
half of the halibut fillets on both sides. Transfer
to a large baking sheet. Repeat with the remaining
fillets, adding more oil as necessary. Bake
until the fillets are just cooked through, about
10 minutes. |
| 6 |
To
plate: On 12 plates, prop fillets against
chipotle mashed potatoes; sprinkle with diced
bell peppers. Pipe or spoon Avocado Lemon Cream
Sauce around edge of plates. Garnish plates
with reserved avocado slices.
YIELD: 12 portions |
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