PUBLISHED 07/03/2003
Hands-on time: 20 minutes
Unattended time: None
Avocados are quite high in fat--about 30 grams each. But most of it is heart-healthy monounsaturated fat. This recipe uses a single avocado for 6 servings, so you can still enjoy the lush, creamy flavor without getting too much fat.
Sauce:
- 1 avocado
- 1/4 cup water
- 1/4 cup nonfat sour cream
- 4 teaspoons lime juice
- 3 tablespoons finely chopped scallions
- 1/4 teaspoon ground cumin
- Hot-pepper sauce or ground red pepper
- Salt and ground black pepper
Fish:
- 6 halibut fillets (6 ounces each)
- 3 tablespoons lime juice
- 1 tomato, finely chopped
Preheat the grill or broiler. Coat a grill rack or broiler pan with no-stick spray.
To make the sauce: In a food processor or blender, combine the avocado, water, sour cream, lime juice, scallions, and cumin. Process until smooth. Season with the hot-pepper sauce or red pepper, salt, and black pepper.
To make the fish: Sprinkle both sides of the halibut with the lime juice. Place on the grill rack or broiler pan. Cook 4" from the heat for 4 to 5 minutes per side, or until the fish flakes easily when tested with a fork. Serve with the sauce and tomatoes.
Cooking Hint
--Avocados have a green, buttery flesh that turns brown when exposed to air. To prevent browning, sprinkle the avocado with lemon juice or lime juice. When only using half the avocado, leave the pit in the unused half, cover with plastic wrap, and refrigerate. If any brown spots appear, simply scrape them away.
