A tropical Cuban dish: Pescado con Aguacate
2 tilapia fillets
(What a tilapia fish looks like.)
1. Heat the oil in a skillet over medium heat.
Serve 2
(Make the avocado sauce* first)
olive oil
1 organic chopped onion
2 tilapia fillets
1 cup (240 ml) avocado sauce
(What a tilapia fish looks like.)
1. Heat the oil in a skillet over medium heat.
2. Sauté the onions 3-4 minutes.
3. Add the fillets for about 3 minutes on each side.
4. When both the fillets and onions are golden color, remove from the heat.
5. Serve with the avocado sauce on top or on the side.
*Salsa de Aguacate
Makes 2 cups (480 ml)
2 diced avocados
2 organic hard-boiled eggs, cut in half
1 Tbs. (15 ml) capers
1 cup (240 ml) olive oil
¼ cup (60 ml) white vinegar
10 chopped green olives
black pepper to taste
1. Purée the avocados.
2. Chop the hard-boiled white eggs.
3. Add the chopped egg yolks and the capers to the avocado mixture and process for about 30 seconds.
4. Dribble in the oil, then the vinegar.
5. In a bowl, top with chopped olives and egg whites.
6. Season with black pepper to taste.
