| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
|
Taste4 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Large, ripe avocado |
|
|
chopped |
| 2 |
c |
Chicken stock |
| 2 |
T |
Freshly-squeezed lemon juice |
|
|
Salt |
|
|
Tabasco pepper sauce |
| 2 |
T |
Freshly-squeezed lime juice |
| 1 |
|
Chile pepper, seeded and |
|
|
minced |
| 1 |
|
Tomato, peeled seeded and |
|
|
diced very small |
| 1 |
T |
Minced fresh cilantro, plus |
|
|
extra sprigs |
|
|
for garnish |
| 1 |
T |
Minced fresh chives |
| 1 |
T |
Olive oil |
| 3/4 |
lb |
Fresh white fish fillets |
|
|
such as red |
|
|
snapper halibut or |
|
|
sea bass sliced |
|
|
into 3/16-inch |
|
|
strips |
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 nonreactive 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. Yield: 4 servings Converted by MC_Buster. Recipe
by: TASTE SHOW #TS4786 Converted by MM_Buster v2.0l.
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