| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Grains |
California |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Avocado; (preferably |
|
|
; California) |
|
|
Fresh lemon juice for rubbing the avocado |
| 2 |
ts |
Fresh lime juice plus 2 lime slices; halved, for garnish |
|
|
; if desired |
| 2 |
tb |
Water plus; if desired, |
|
|
; additional to thin |
|
|
; the sauce |
| 1 1/2 |
tb |
Finely chopped scallion |
| 1/8 |
ts |
Ground cumin |
|
|
A pinch of cayenne; or to taste |
| 2 |
tb |
Sour cream |
|
|
Two; (1/2-pound) halibut |
|
|
; steaks, seasoned |
|
|
; with salt and |
|
|
; pepper |
|
|
Olive oil for brushing the fish |
|
|
Finely chopped seeded tomato for garnish |
INSTRUCTIONS
Halve the avocado and reserve one half, rubbed with the lemon juice. In a
blender puree the remaining avocado half, peeled, the lime juice, 2
tablespoons of the water, the scallion, the cumin, the cayenne, the sour
cream, and salt and pepper to taste, scraping down the sides of the
blender, until the sauce is smooth. Transfer the sauce to a small bowl and
stir in enough additional water to thin the sauce to the desired
consistency.
Grill the halibut, brushed generously on both sides with the oil, in an
oiled ridged grill pan or on an oiled rack set about 6 inches over glowing
coals for 4 to 5 minutes on each side, or until it just flakes. Arrange the
steaks on 2 plates, nap them with the sauce, and garnish each serving with
the reserved avocado, peeled and sliced thin, fanning the slices, and the
lime slices. Sprinkle the plates with the tomato.
Serves 2.
Gourmet October 1992
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