Peruvian Fried Fish with Avocado Puree

Was excited about it, but don’t know how I feel about this one..

Another dish that I tried to recreate came from Peru. I only had avocados and still…fish. Before I Googled recipes, I was already skeptical about the fish-avocado combination. I found a lot of fish taco recipes but I was in the mood for an actual dish, not just chopped up ingredients. This recipe, found here, didn’t come with a picture. As with most other recipes I find and use, they don’t have pictures. It takes away the curiosity and experimentation of it all. I had no idea what it was going to look like. And to be honest, I was a bit disappointed.

I like colorful dishes, and this one wasn’t. The fish being fried by itself turned white, and the avocado pure I was able to make wasn’t that colorful either. It turned pastel-like…and I hate pastels. The potatoes…again, white. It tasted good, but it definitely lost the visual aspect. I did not have red onions for the avocados, and that probably would have made a big difference. Still, I would dress the potatoes with some fresh herbs next time. I would also grill the fish rather than fry it, also, just to have some nice grill marks to make it more interesting.

Peruvian Fried Fish with Avocado Puree

Peruvian Fried Fish with Avocado Puree Recipe

Serves/Makes: 6Ingredients:

1 1/2 pounds flounder or other white-fleshed fish fillets
1/4 cup fresh lemon juice
1 teaspoon salt
1 large ripe avocado
2 tablespoons olive oil
1 teaspoon salt 1/8 teaspoon ~~white pepper~~ I used regular black pepper
1 small red onion, chopped fine (1/3 cup)
1 tablespoon chopped parsley….I used dried parsley
1 large potato, peeled, boiled, and sliced

How to cook Peruvian Fried Fish with Avocado Pure:

Season the fillets with 2 tablespoons of the lemon juice, and 1/2 teaspoon of the salt and let stand 5 minutes.
In a large skillet, heat the oil until hot. Add the fillets and fry them lightly until just cooked through. Let cool, then chill.
Peel and pit the avocado. In a bowl mash the avocado, add the remaining 2 tablespoons lemon juice, the olive oil, 1/2 teaspoon salt, onion, and parsley, and combine well.
Line a serving platter with the sliced potato. Place the fish fillets in the center and pour the avocado puree over all.

Notes:

The Peruvian Fried Fish with Avocado Pure recipe very easy to prepare and so good!
The Peruvian name for this recipe is Filet de Pescado con Salsa de Palta.This recipe for Peruvian Fried Fish with Avocado Pure serves/makes: 6