Served with avocado and almond slivers, this recipe is healthy and tastes great. You can serve it to your guests as a fancy salad or starter course, or plate it with some crusty bread for a light lunch. Either way, the recipe works great with fresh dorado (also called mahimahi on many menus) and it’s always delicious. If you don’t have dorado fillets handy, you can substitute with wahoo, amberjack, sea bass or just about any of your favorite fishes.
Ingredients: Avocado Stuffed with Dorado (Mahi Mahi) Recipe
- 1 Pound dorado (mahimahi) fillets cut into 1-inch cubes
- 1 Tbsp. canola oil
- ½ Cup chopped onion
- 2 Cloves garlic, pressed
- 1 Tbsp. curry powder
- ¼ Tsp black pepper
- 1 Tbsp. light mayo
- 1 Tbsp. dijon mustard
- 1 Tbsp. sweet pickle relish
- Juice of half a lemon or lime
- ½ Cup chopped green onions
- ¼ Cup chopped fresh tomato
- ¼ Cup toasted slivered almonds
- 2 Mexican Hass Avocados cut in half and pitted
Hot sauce to taste
In a medium, nonstick saucepan heat the canola oil over medium heat and add the onion, garlic cloves, curry power and pepper. Sauté the ingredients for five minutes. Add the fish and continue to cook, turning the fish over until it is just cooked through — do not over cook. Remove from heat and mash with a fork to break up the fish and mix well. Chill the fish mixture in the refrigerator until cold.
In a separate bowl, combine the mayo, mustard, relish, lime juice, green onions, tomato and almonds. Stir well with the fish until all the ingredients are combined. Keep a tablespoon of almonds in reserve. You can store this mixture in the refrigerator for up to three days.
When ready to serve, cut and pit the avocados. Scoop a mound of the fish mixture into each avocado half in the hole left by the removed pit. If you’d like, you can remove more of the avocado meat to make a larger fish portion. Sprinkle a few almonds on top for decoration. Make sure to put Tabasco or your favorite hot sauce on the table to go with this dish.
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