4 servings
1 small ripe avocado, coarsely chopped
1/4 cup heavy cream
1 tablespoon lime juice
1 clove garlic, minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon light soy sauce
1 teaspoon lemon rind, grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup pork rinds, crushed
Vegetable cooking spray
Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450 degrees F for 7 minutes; turn fillets over and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce.
Alternate Fish: jumbo cod, orange roughy, grouper.
1 small ripe avocado, coarsely chopped
1/4 cup heavy cream
1 tablespoon lime juice
1 clove garlic, minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon light soy sauce
1 teaspoon lemon rind, grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup pork rinds, crushed
Vegetable cooking spray
Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450 degrees F for 7 minutes; turn fillets over and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce.
Alternate Fish: jumbo cod, orange roughy, grouper.
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