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1 large California avocado
Fresh lemon juice for rubbing the avocado
2 teaspoons fresh lime juice plus 2 lime slices, halved, for garnish if desired
2 tablespoons water plus, if desired, additional to thin the sauce
1 1/2 tablespoons finely chopped scallion
1/8 teaspoon ground cumin
A pinch of cayenne, or to taste
2 tablespoons sour cream
Two 1/2-pound halibut steaks, seasoned with salt and pepper
Olive oil for brushing the fish
Finely chopped seeded tomato for garnish
1. Halve the avocado and reserve one half, rubbed with the lemon juice. In a blender puree the remaining peeled avocado half, the lime juice, 2 tablespoons of the water, the scallion, the cumin, the cayenne, the sour cream, with salt and pepper to taste. Remember to scrape down the sides of the blender, until the sauce is smooth. Transfer the sauce to a small bowl and stir in enough additional water to thin the sauce to the desired consistency and set aside
2. Grill the halibut brushed generously on both sides with the olive oil, in an oiled ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 4 to 5 minutes on each side (less for fillets), or until it just flakes.
3. Arrange the steaks on 2 plates, nap them with the sauce, and garnish each serving with the reserved avocado, peeled and sliced thin, fanning the slices, and the lime slices. Sprinkle the plates with the tomato. Voila!