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Fish Filets with Avocado Sauce

Name: Fish Filets with Avocado Sauce
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Latin American
Ingredients: 4 filets of white fish; Salt and pepper, to taste; 2 tablespoons vegetable oil; 1/2 cup mayonnaise; 2 avocados; 1/2 cup red onion, julienned; 1/2 tomato, cut into thin wedges; 1/4 orange bell pepper, julienned; 1 tablespoon chopped parsley; Juice from one lemon; 1/2 tablespoon olive oil; A pinch of ají amarillo paste, optional

Prep 20 min
Total 35 min
Ingredients 12
Servings 4

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.

Ingredients

4 filets of white fish
Salt and pepper, to taste
2 tablespoons vegetable oil
1/2 cup mayonnaise
2 avocados
1/2 cup red onion, julienned
1/2 tomato, cut into thin wedges
1/4 orange bell pepper, julienned
1 tablespoon chopped parsley
Juice from one lemon
1/2 tablespoon olive oil
A pinch of ají amarillo paste, optional

Directions

1

Start by seasoning the fish filets with salt and pepper as desired.
2

Then pour the vegetable oil into a large skillet over medium-heat. Fry the fish until golden-brown before turning over. When ready remove from heat.
3

Meanwhile, blend the mayonnaise and avocados in a blender or food processor. The finished result should be like smooth sauce. If necessary, add a drizzle of oil or lemon juice to help even-out the mixture.
4

In a separate bowl, combine the onion, tomato, bell pepper, parsley, salt, pepper, lemon juice and olive oil.
5

To prepare, spoon some avocado sauce onto each plate. Then place a fried fish filet on top, followed by a bit of the onion salsa.
6

Serve immediately alongside herb-roasted potatoes or steamed white rice.

Try using any type of white fish for this recipe: corvina, sole, tilapia, etc.
The onion salsa can be switched for a simple salad of cherry tomatoes, served directly over the fish filets.

No nutrition information available for this recipe

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.