| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
|
Taste5 |
4 |
Servings |
INGREDIENTS
|
|
=== AVOCADO SOUP === |
| 1 |
|
Ripe avocado, chopped |
| 2 |
c |
Chicken stock |
| 2 |
T |
Freshly-squeezed lemon juice |
|
|
Salt, to taste |
|
|
Tabasco pepper sauce, to |
|
|
taste |
|
|
=== SEVICHE === |
| 2 |
T |
Freshly-squeezed lime juice |
| 1 |
|
Chile pepper, seeded minced |
| 1 |
|
Tomato, peeled seeded |
|
|
And diced very small |
| 1 |
T |
Minced fresh cilantro, plus |
|
|
extra |
|
|
Cilantro sprigs for garnish |
| 1 |
T |
Minced fresh chives |
| 1 |
T |
Olive oil |
| 3/4 |
lb |
Fresh white fish fillets |
|
|
sliced 3/16" strips |
|
|
such as red snapper |
|
|
halibut or sea bass |
INSTRUCTIONS
In a blender combine avocado, stock and lemon juice and process for
several minutes to a smooth puree; season to taste with salt and
Tabasco pepper sauce. Refrigerate, covered, for at least 1 hour until
well chilled. In a non-reactive bowl combine lime juice, chile,
tomato, cilantro and chives. Slowly whisk in oil; season to taste with
salt and Tabasco pepper sauce. Stir fish into marinade, cover and
refrigerate for 60 minutes. Remove from refrigerator and let sit 15
minutes at room temperature. To serve, ladle soup into a large
shallow soup bowl. Remove fish from marinade with a slotted spoon and
mound in center of plate. Garnish with cilantro or dill sprigs and
serve immediately. This recipe yields 4 servings. Source: "TASTE with
David Rosengarten - (Show # TS-4786) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-01-1999 by Joe Comiskey -
joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by
MM_Buster v2.0l.
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