The Exotic Kitchens of Peur/Copeland Marks 1999

Fried Fish with Avocado Pure (Filet de Pescado con Salsa de Palta)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds fillets of flounder or similar white-fleshed fish 1/4 cup fresh lemon juice 1 teaspoon salt
1 large ripe avocado 2 tablespoons olive oil 1 teaspoon salt
1/8 teaspoon white pepper 1 small red onion, chopped fine (1/3 cup) 1 tablespoon chopped parsley
1 large potato, peeled, boiled, and sliced



1 Season the fillets with 2 tablespoons of the lemon juice, and 1/2 teaspoon of the salt and let stand 5 minutes.
2 In a large skillet, heat the oil until hot. Add the fillets and fry them lightly until just cooked through. Let cool, then chill.
3 Peel and pit the avocado. In a bowl mash the avocado, add the remaining 2 tablespoons lemon juice, the olive oil, 1/2 teaspoon salt, onion, and parsley, and combine well.
4 Line a serving platter with the sliced potato. Place the fish fillets in the center and pour the avocado puree over all.

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