INGREDIENTS:Avocado Lemon Cream Sauce:
1 avocado
1 lemon, juice only
¼ tsp. onion powder
¼ tsp. garlic salt
1 cup cream
¼ cup water
Chipotle Mashed Potatoes:
3 large white potatoes, peeled, cut into large dice (about 1 ½ lbs.)
½ cup cream
¼ cup 2% milk
2 Tbsp. butter
2 Tbsp. Minor’s Chipotle Flavor Concentrate
½ tsp. salt
Baked Halibut:
2 eggs
½ cup cream
¼ cup salsa
2 Tbsp. olive oil
2 Tbsp. butter
4 fresh halibut fillets (6-8 oz. each)
1 cup flour DIRECTIONS:For Avocado Lemon Cream Sauce:
In food processor container, combine avocado, lemon juice, onion and garlic salt with ¼ cup water; process until chopped. With machine running slowly, add cream. Sauce should be smooth and creamy. If too thick, add a little more water. Place in refrigerator to chill.
For Chipotle Mashed Potatoes:
Boil potatoes in salted water until soft. Drain and mash potatoes with rest of ingredients.
For Baked Halibut:
Preheat oven to 400°F. Whisk eggs, cream and salsa together. Heat pan and add olive oil and butter. Dust halibut fillets with flour. Coat with egg mixture. When butter melts, place fillets in pan, serving side down. Brown halibut and turn over. Place in oven for 10 minutes.
To assemble: Place a scoop of mashed potatoes off-center on dinner plate. Surround with avocado lemon cream sauce. Shake plate to evenly distribute sauce around mashed potatoes. Remove halibut from oven and place atop mashed potatoes, leaning one end to other side of plate. Garnish with finely diced red and yellow peppers and strips of avocado, and top halibut with a small amount of deep-fried tomato tortilla strips, if desired. SERVINGS:4 servings From:Chef Harry Olsen, Burgundy Bistro, Olympia Fields, IL. PHOTO CREDIT:Photo Credit: MEXICAN AVOCADOS
