Categories: Fish- Seafood

Ingredients

• 2 fully ripened Mexican avocados, halved, pitted and peeled
• 1 1/2 tsp. lemon juice
• 1/4 tsp. onion powder
• 1/4 tsp. garlic salt
• 3/4 cup heavy cream, divided
• 2 eggs
• 1/2 cup prepared salsa
• 1 cup all-purpose flour
• olive oil
• 6 halibut fillets (6 to 8 oz. each), skin removed

Directions

1. To prepare avocado lemon cream sauce, in a food processor combine 2 avocado halves, lemon juice, onion powder and garlic salt; process until chopped. With the machine running, slowly add 1/4 cup of the cream; process until smooth. Chill until ready to serve.

2. To prepare halibut, in a bowl whisk the eggs. Add remaining 1/2 cup cream and salsa; whisk until blended. Place flour in another bowl. Lightly coat halibut with flour; coat with egg mixture. Preheat oven to 400 degrees. Add enough oil to a large skillet to cover bottom; heat over medium-high heat. Add half of the fillets; cook, turning once, until browned on both sides. Transfer to a large baking sheet. Repeat with the remaining fillets, adding more oil if needed. Bake until fillets are just cooked through, bout 10 minutes.

3. Cut remaining avocado in thin slices. Place halibut on plates and pipe or spoon sauce around edge; garnish with avocado slices.

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