Click To Go Back To Recipe List

Avocado Snapper

Ingredients

4 tbsp. Cream
2 Ripe Avocados, peeled and chopped
2 tbsp. Lime Juice
2 Garlic Cloves, minced
2 tbsp. Soy Sauce
Salt and Cayenne Pepper to Taste
2 tbsp. Dijon Mustard
2 tbsp. Filippo Berio® Olive Oil
Salt & Pepper
4 - 6 to 8 oz. Snapper Fillets
1/2 cup White Wine

Method

1. In a food processor or blender, combine the cream, avocados, lime juice, garlic, soy sauce, Dijon mustard, salt and cayenne pepper.
2. Process until smooth and set aside.
3. Place Filippo Berio® Olive Oil in a non-stick sauté pan over medium high heat and get hot, but not smoking.
4. Season fillets with salt and pepper and place skin side down.
5. Top fillets with foil and place another pan on top to keep the fish fillets flat in the pan.
6. Cook until skin side is crispy and turn once. Cooking quickly on meat side until just done.
7. Cook all fish fillets and keep warm.
8. Deglaze the pan with the white wine and pour in the avocado sauce and heat until just hot.
9. Add more white wine if need to thin out. Place Sauce on Serving Plates and top with Fish Fillets.