Shanna's Cod Avocado Sauce
6 x To 8 slices fresh fish fillets
Salt and pepper to taste
1 tbl Tarragon leaves, crumbled
1/4 cup Lime juice
Butter (enough for baking dish)
2 x Fresh tomatoes, peeled and chopped
3 x Very ripe avocados, mashed
2 tbl Onions, minced
4 tsp Chili powder (more or less)
2 1/2 tbl Parsley, minced
1 x Clove of garlic, crushed
1 tbl Olive oil
13 x Black olives, pitted
1 can Sweet red peppers, cut into strips
Method :
Had an outstanding weekend at sales this time, including some neat cookbooksa
Danish one, a Mexican one, an Appalachian one, along that I got for thirty
bucks. Things like Ventura publisher and a complete LAN setup including the
hardware. The guy having the sale said "Thank God someone came along who
knows what this stuff is!" I was just thankful I got there first!. No
ridged skillet yet and I still haven't found a good wok for Alison, but the
sales are really picking up again now that spring is here.
Stumbled across this recipe in one of the books and thought it might be of at
least passing to ya... ;-) Maybe make it with some nice fresh salmon?
Season fish with salt, pepper, and tarragon leaves and soak in lime juice for a
few minutes. Set the oven at 375F and bake fish in buttered baking dish until it
flakes easily when pierced with a fork, about 25 minutes.
While fish is baking, combine tomatoes, parsley, avocado, garlic, minced onion,
oil chili powder, salt and pepper to taste. (We suggest tasting the guacamole as
the chili powder is added, so that you can get just the degree of heat you
desire.)
Spread the above mixture over the cool fish. Garnish with black olive rings and
strips of sweet red pepper.
Makes 6 to 8 servings.