Ingredients

• Four, 5-ounce tilapia or basa filets
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon chili powder
• Kosher salt and freshly ground black pepper
• 2 tablespoons Hellmann’s Light or reduced fat mayonnaise
• 3 garlic cloves, chopped
• Juice of one lime, about 2 tablespoons
• 1 medium ripe Hass avocado, peeled with seed removed (avocados are ripe when almost black and yield slightly when pressed with thumb)
• Low-sodium chicken broth
• Tabasco sauce, optional

Directions

1. Spray a grill pan (or sauté pan) with non-stick vegetable spray. Rinse the fish filets with cold water and pat dry with paper towels. Combine the garlic powder, cumin, chili powder, and ½ teaspoon salt in a small bowl and sprinkle some of the mixture on both sides of each filet. Puree the mayonnaise, garlic, lime juice and avocado until smooth using a food processor or blender- adding enough chicken broth so the mixture blends smoothly into a thick sauce. Transfer sauce to a small bowl and season with salt, pepper, and Tabasco, if using.

2. Heat the grill pan over medium high heat until smoking, and cook the filets for 3 minutes per side or until just opaque in the center.

3. Transfer filets to plates and serve with a small dollop of avocado cream on top.

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