When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.
- 1 ea. Avocado From Mexico, halved, pitted & skin removed
- 1/4 c. sour cream
- 2 T. freshly squeezed lime juice
- 3 T. dry white wine, such as Chardonnay
- 1 t. ground cumin
- 1 t. hot sauce
- 1/2 t. kosher salt
- 1/4 t. ground pepper
- Simple Salsa:
- 1 c. cherry tomatoes, quartered
- 1/3 c. red onion, finely chopped
- 1/4 c. cilantro, finely chopped
- 1 T. freshly squeezed lime juice
- 4 ea. 6-oz. halibut fillets, skin removed
- 2 t. kosher salt
- 1 t. ground pepper
- 2 T. olive oil
- Garlicky Greens:
- 1 T. olive oil
- 1 T. butter
- 1 T. minced garlic
- 10 oz. baby kale or spinach
- 1 t. kosher salt
- 1/2 t. ground pepper
- Prepare the avocado crema: In a blender or food processor, combine all ingredients until smooth. Set aside.
- Prepare the simple salsa: In a small bowl, combine tomatoes, onions, and cilantro. Add lime juice and let marinate while preparing fish.
- Prepare the fish: Place oven rack in the highest rung and turn on the broiler. Place fish fillets on a broiler-safe pan or baking dish and season each with 1/2 t. salt and 1/4 t. pepper. Drizzle olive oil over all fillets. Place under the broiler for 10 to 12 minutes, flipping once halfway through until fully cooked and beginning to brown.
- Meanwhile, prepare the garlicky greens: Heat oil and butter in a medium skillet over medium-high heat. Add garlic and sauté about 1 minute until fragrant. Add kale and cook 2 to 3 minutes until wilted. Season with salt and pepper.
- Divide greens among 4 plates and top with a halibut fillet, avocado sauce, and simple salsa. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!