Baked Halibut with Avocado Lemon Cream Sauce

Yield: 6 portions.

2 fully ripened Mexican avocados, halved, pitted and peeled
1 1/2 teaspoons lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic salt*
3/4 cup heavy cream, divided 2 eggs
1/2 cup prepared salsa 1 cup all-purpose flour olive oil, as needed
6 halibut fillets (6 to 8 ounces each), skin removed

To prepare Avocado Lemon Cream Sauce: In a food processor, combine 2 avocado halves, lemon juice, onion pow

Register to view the full article

Register for Access!

Already a member? .