Baked Halibut with Avocado Lemon Cream Sauce
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
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
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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.
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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.
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Cut remaining avocado in thin slices. Place halibut on plates and pipe or spoon sauce around edge; garnish with avocado slices.