I picked this from BD & got to say I enjoyed it!This is not fancy & easy to make.. The guys know I am not a picky eater. I love avocado; I have 2 avocado trees & when people are not stealing them I get to enjoy it every chance I get. I wish I can cut the Mango tree down & put another avocado tree, but Karen wouldn't like that.
With 2 days of fish in the oven. The Permit was ready for this meal! I didn't have curry, but that would have brought that extra kick, so I used salt to bring up the taste. I didn't use almonds & didn't cut the fillet into 1 cubes. (Missed that) Other than that..I was happy with it. Left over with Ritz crackers.
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AVOCADO STUFFED WITH DORADO
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
Serves four
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
