During Lent, the fish of choice is usually salted cod or bacalao. After preparing the bacalao by hydrating and removing some of the salt, it's incorporated into many different dishes. In Peru a similar ingredient is used, derived from the paiche or pirarucu. This freshwater fish is one of the largest in South America. It's found in the Amazon river and sometimes weighs in excess of 300 pounds! Normally it's eaten fresh, but during Semana Santa or Holy Week it's dried and salted just like bacalao. Of course there are an abundant number of dishes that use other types of fresh fish and are much easier and quicker to make. This recipe makes a great choice for Lent and combines some of my favorite ingredients: fish and avocado. The blended avocado sauce has a mayonnaise base and can be served with fried, baked or steamed fish filets.
Any type of white fish is ideal for this simple and delicioso dish. Once you try it, this recipe will become your new favorite.
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