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Ingredientes
- 1 lrg , ripe avocado, minced
- 2 c. Chicken stock
- 2 Tbsp. Freshly-squeezed lemon juice Salt Tabasco pepper sauce
- 2 Tbsp. Freshly-squeezed lime juice
- 1 x Chile pepper, seeded and chopped
- 1 sm Tomato, peeled, seeded and diced very small
- 1 Tbsp. Chopped fresh cilantro, plus extra sprigs, for garnish
- 1 Tbsp. Chopped fresh chives
- 1 Tbsp. Extra virgin olive oil
- 3/4 lb Fresh white fish fillets, such as red snapper, halibut or possibly sea bass, sliced into 3/16-inch strips
Direcciones
- In a blender combine avocado, stock and lemon juice and process for several min to a smooth puree; season to taste with salt and Tabasco pepper sauce. Chill, covered, for at least 1 hour till well chilled.
- In a nonreactive bowl combine lime juice, chile, tomato, cilantro and chives. Slowly whisk in oil; season to taste with salt and Tabasco pepper sauce. Stir fish into marinade, cover and chill for 60 min.
- Remove from refrigerator and let sit 15 min at room temperature.
- To serve, ladle soup into a large shallow soup bowl. Remove fish from marinade with a slotted spoon and mound in center of plate. Garnish with cilantro or possibly dill sprigs and serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1046g | |
| Calories 792 | |
| Calories from Fat 438 | 55% |
| Total Fat 48.83g | 61% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 935mg | 39% |
| Potassium 2237mg | 64% |
| Total Carbs 15.53g | 4% |
| Dietary Fiber 10.3g | 34% |
| Sugars 3.94g | 3% |
| Protein 72.84g | 117% |
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