Sautéed Fish Fillets with Avocado and Tomatillo Sauce

Pescado con Salsa de Aguacate y Tomatillo

Firm fish fillets topped with an avocado sauce containing tomatillos makes an unusual and very pretty presentation. Mahimahi, sea bass, or cod, are good choices. Surround the fish with colorful vegetables, such as red and yellow peppers with zucchini. Tiny roasted red potatoes also taste great with the avocado sauce.

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Ingredients

Makes 4 servings

▢ Avocado and Tomatillo Sauce
▢ 4 6- to 7-ounce white fish fillets, each about 3⁄4-inch thick
▢ ¼ teaspoon salt or to taste
▢ ⅛ teaspoon freshly ground pepper or to taste
▢ 2 teaspoons olive oil
▢ 2 teaspoons unsalted butter
▢ Fresh cilantro or flat-leaf parsley

Instructions

Prepare the avocado sauce.
Cover and refrigerate.
Season the fish lightly with salt and pepper.
In a large nonstick skillet, heat the oil and butter over medium-high heat.
Cook the fish about 3 to 4 minutes per side, until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.
Serve hot, with the sauce spooned on top.
Garnish with cilantro or parsley.

Notes & Wine Advice

Pass the remaining sauce at the table.

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Course; Fish

Cuisine; Mexican