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avocado chicken stock freshly squeezed salt Tabasco pepper sauce freshly squeezed lime juice chile pepper tomato fresh cilantro fresh chives olive oil white fish
Viewed: 36 - Published at: 9 years agoIngredients
- 1 large, ripe avocado, chopped
- 2 cups chicken stock
- 2 tablespoons freshly-squeezed lemon juice
- Salt
- Tabasco pepper sauce
- 2 tablespoons freshly-squeezed lime juice
- 1 chile pepper, seeded and minced
- 1 small tomato, peeled, seeded and diced very small
- 1 tablespoon minced fresh cilantro, plus extra sprigs, for garnish
- 1 tablespoon minced fresh chives
- 1 tablespoon olive oil
- 3/4 pound fresh white fish fillets, such as red snapper, halibut or sea bass, sliced into 3/16-inch strips
Method
- In a blender combine avocado, stock and lemon juice and process for several minutes to a smooth puree; season to taste with salt and Tabasco pepper sauce.
- Refrigerate, covered, for at least 1 hour until 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 refrigerate for 60 minutes.
- Remove from refrigerator and let sit 15 minutes 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 dill sprigs and serve immediately.
