BAKED HALIBUT WITH AVOCADO LEMON CREAM SAUCE
Chef/Owner Harry Olsen, Burgundy Bistro, Olympia Fields, IL
 
INGREDIENTS QUANTITY
Ripe Mexican Hass avocados 4, divided
Lemon juice 2 to 3 teaspoons
Onion powder _ teaspoon
Garlic salt* _ 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 _ 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 _ 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