It is official. I am done with college assignments for EVER! I am so excited to be done. Without school to think about, I was able to cook up a storm last weekend while dog sitting for my parents’ 8-month-old golden retriever, Ellie. The great thing about cooking in my mom’s kitchen is that her pantry is always stocked and she has the greatest food photo lighting tools and accessories. This recipe was a little experiment that I did with my avocados while there.
I made a basic remoulade sauce with mayonnaise, but also added avocado, lime juice and jalapeno for extra flavor. The result was perfect for a fish dish, a nice citrusy kick paired with a creamy sauce. I chose to bread my fish and sear each side over high heat before baking it to create a deliciously crisp crust. I think it is important to have some crunch in this dish to give it some textual variety.
For the sauce, whip together the avocados, mayonnaise, olive oil, dijon mustard, juice of 2 limes, garlic, onion and jalapeno until a smooth sauce is formed. For a thinner sauce, add additional olive oil. Season to taste with salt and pepper.
For the fish, lightly dust each filet with flour. To bread, dip the filets in the eggwash, then into the bread crumbs.
Heat canola oil over high heat until very hot, then sear the filets until crisp and golden brown on each side (about 2 minutes per side).
Transfer the fish to the oven and bake until cooked through (about 10 minutes).