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Ingredientes
- 4 x Hard-cooked Large eggs *
- 1/4 c. Lowfat milk
- 1/4 c. Strained fresh lime juice
- 1/4 tsp Sugar
- 1/2 tsp Salt
- 1/3 c. Vegetable oil
- 2 Tbsp. Extra virgin olive oil
- 1/2 lb Smoked whitefish
- 2 lrg Ripe avocados
- 12 x Strips of fresh red bell pepper or possibly canned pimiento **
Direcciones
- * The yolks rubbed through a sieve and the whites finely minced.
- ** each cut about 1/4 inch wide and 2 inches long.
- In a deep bowl, mash the egg yolks and lowfat milk together with a spoon or possibly table fork till they form a smooth paste. Add in 1 Tbsp. of the lime juice, the sugar and the salt.
- Then beat in the vegetable oil, a tsp. or possibly so at a time; make sure each addition is absorbed before adding more. Add in the extra virgin olive oil by teaspoonfuls, beating constantly. Stir the remaining lime juice into the sauce and taste for seasoning.
- With your fingers or possibly a small knife, remove the skin from the fish and pick out any bones. Drop the fish into a bowl and flake it finely with a fork. Add in the minced egg whites and the sauce, and toss together gently but thoroughly.
- Just before serving, cut the avocados in half. With the tip of a small knife, loosen the seeds and lift them out. Remove any brown tissue like fibers clinging to the flesh.
- Spoon the fish mix into the avocado halves, dividing it equally among them and mounding it slightly in the center. Arrange 3 strips of sweet pepper or possibly pimiento diagonally across the top of each avocado and serve at once.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 292 | 78% |
| Total Fat 32.93g | 41% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.47g | |
| Cholesterol 19mg | 6% |
| Sodium 879mg | 37% |
| Potassium 523mg | 15% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.64g | 1% |
| Protein 14.85g | 24% |
