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Sautéed Fish Fillets with Avocado and Tomatillo Sauce |
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Serves: 4
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(Pescado con Salsa de Aguacate y Tomatillo)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Firm fish fillets topped with an avocado sauce containing tomatillos makes an unusual and very pretty presentation. Mahimahi, sea bass, or cod, are good choices. Surround the fish with colorful vegetables, such as red and yellow peppers with zucchini. Tiny roasted red potatoes also taste great with the avocado sauce.
Avocado and Tomatillo Sauce
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 teaspoons olive oil
2 teaspoons unsalted butter
Fresh cilantro or flat-leaf parsley
1. Prepare the avocado sauce. Cover and refrigerate. Season the fish lightly with salt and pepper.
2. In a large nonstick skillet, heat the oil and butter over medium-high heat. Cook the fish about 3 to 4 minutes per side, until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot, with the sauce spooned on top. Garnish with cilantro or parsley. Pass the remaining sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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