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Avocado Lime Fish

Active Work Time: 35 minutes

Serves: 6

No gluten (and casein-free and yeast-free)

Ingredients

Avocado Remoulade

  • 1½ large ripe avocados, peeled and quartered
  • 2 T freshly squeezed lime juice
  • 1 T freshly squeezed lemon juice
  • 3 T extra virgin olive oil
  • 2 T finely minced shallots
  • 2 T finely minced scallions
  • 2 T finely minced cilantro (can substitute parsley if desired)
  • 1 T ground hemp, flax, or chia seeds
  • 1 t gluten-free dry mustard (rub between your fingers so there are no clumps)
  • ½ t grated lemon zest
  • 2 pinches of dulse flakes
  • Cracked sea salt and black pepper to taste

Fish

  • 2 lbs wild-caught fish—can be flounder, haddock, salmon, sea bass, or Mahi Mahi
  • Olive oil
  • Cracked sea salt and black pepper to taste
  • Fresh chopped chives
  • ½ ripe avocado, peeled and chopped

Directions

Preheat oven to 400.

Sauce: Place avocado pieces and lime and lemon juices in food processor or blender and blend until mostly smooth. With blender running, gradually add in oil in a steady stream through the hole in lid. Once smooth (or at a lumpy consistency you prefer), begin to add shallots, scallions, and cilantro to combine. Transfer mixture to a bowl and fold in flax seeds, dulse flakes, dry mustard, and lemon zest. Add cracked salt and pepper to taste. Set aside.

Fish: Add cracked sea salt and pepper to both sides of the fish. If the fish is bony, examine and remove excess bones. Warm oil in a non-reactive sauté pan (eg stainless or enamel), add fish skin side down (if fish has skin). Place in oven for about 10 minutes.

Place fish on plate and sprinkle chives on top and place a spoonful of chopped avocado on the side.  Serve avocado remoulade in gravy ladle for guests to serve themselves.

NOTE: This dish is very flavorful and goes well with sweet potatoes and a green-leafy vegetable like sautéed kale. Using a plant-based oi land the other ingredients makes this dish gluten-free, casein-free, and with anti-inflammatory.


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Principal Author: Victoria Kuhn with contributions from Deirdre Earls, MBA, RD, LD
Date of Publication: 06/22/2010
Updated: 06/30/2010