Grilled halibut with creamy guacamole sauce

1 servings

Ingredients

Quantity Ingredient
1 Avocado; (preferably
; California)
Fresh lemon juice for rubbing the avocado
2 teaspoons Fresh lime juice plus 2 lime slices; halved, for garnish
; if desired
2 tablespoons Water plus; if desired,
; additional to thin
; the sauce
1½ tablespoon Finely chopped scallion
⅛ teaspoon Ground cumin
A pinch of cayenne; or to taste
2 tablespoons Sour cream
Two; (1/2-pound) halibut
; steaks, seasoned
; with salt and
; pepper
Olive oil for brushing the fish
Finely chopped seeded tomato for garnish

Directions

Halve the avocado and reserve one half, rubbed with the lemon juice. In a blender puree the remaining avocado half, peeled, the lime juice, 2 tablespoons of the water, the scallion, the cumin, the cayenne, the sour cream, and salt and pepper to taste, scraping down the sides of the blender, until the sauce is smooth. Transfer the sauce to a small bowl and stir in enough additional water to thin the sauce to the desired consistency.

Grill the halibut, brushed generously on both sides with the oil, in an oiled ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 4 to 5 minutes on each side, or until it just flakes. Arrange the steaks on 2 plates, nap them with the sauce, and garnish each serving with the reserved avocado, peeled and sliced thin, fanning the slices, and the lime slices. Sprinkle the plates with the tomato.

Serves 2.

Gourmet October 1992

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Converted by MM_Buster v2.0l.

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