Pescado con Aguacate (Fish with Avocado)

Serves 4,

1 tablespoon olive oil
1 large onion, peeled and chopped
4 skinless snapper fillets (about 2 1/2 pounds total)
2 cups avocado sauce:
Ingredients:
2 avocados, peeled, pitted, and diced
2 hard-boiled eggs
1 tablespoon capers
1 cup olive oil
1/4 cup white vinegar
10 Spanish green olives, pitted and chopped
Salt and pepper to tasteĀ 

 

 

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Product Description

In a large skillet, heat the olive oil over medium heat and saute the onion until
translucent, 3 or 4 minutes.
Add the fillets, and saute each side for about 3 minutes. When both onion
and fish fillets are golden, remove from heat.
Serve with avocado sauce on top of or on the side of the snapper fillets.

Avocado sauce:
Place the diced avocado pieces in a food processor, and process for about
2 minutes, until pureed.
Cut the hard-boiled eggs in half, and separate yolks from whites. Chop the
whites and reserve.
Add the cooked egg yolks and the capers to the avocado mixture, and
process for 30 seconds longer. Leave the motor running, and dribble in
in the oil in a slow steady stream. Do the same for the vinegar and mix until thoroughly
combined.
Transfer to a sauce or gravy boat, and top with chopped olives and egg
whites. Season with salt and pepper