INGREDIENTS

INSTRUCTIONS

Beurre Manie is used to thicken sauces.  Combine 1 T flour and 1 T
sweet butter on a small flat plate and blend the mixture with a fork
into a very smooth paste. Roll the paste into a ball. Preheat oven to
350 degrees. Season the fish filets with salt and pepper and dredge
them lightly with flour, shaking off the excess. Heat the olive oil  in
a large skillet and saute the filets over high heat for 2 or 3  minutes
on each side. Remove them carefully to a flameproof baking  dish large
enough to hold the fish in one layer. In the same oil,  saute the
shallots and 2 cloves of garlic. When the shallots are  lightly
browned, add the tomatoes and cook the mixture for 2 minutes.  Pour the
mixture together with the herbs on top of the fish and cover  the disk
with buttered wax paper. Bake in the oven for 25 to 30  minutes. While
the fish is baking, mash the avocado in a small mixing  bowl, adding
lime juice, salt, pepper, a little Tabasco, and the  remaining clove of
garlic. Do not mash it too fine; it should have  some small chunks left
in it. When the fish is ready, lift it out  carefully onto a platter.
Place the baking dish over direct heat and  reduce the juices by 1/3.
If a Beurre Manie is used for thickening,  add it bit by bit before
adding the avocado puree. Add the optional  tomato paste. Lower the
heat and beat in the mashed avocado. Once the  avocado puree has been
added, do not let the mixture come to a boil.  Correct the seasoning
and pour the sauce over the fish. Garnish with  avocado slices, lime
slices and mint leaves.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 158
Total Fat: 18.3g
Cholesterol: 0mg
Sodium: 301.8mg
Potassium: 583.2mg
Carbohydrates: 10.9g
Fiber: 6.2g
Sugar: 2.6g
Protein: 3.4g