Serves: 4
Total Calories: 181

Avocado and Tomatillo Sauce
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 teaspoons olive oil
2 teaspoons unsalted butter
Fresh cilantro or flat-leaf parsley

1. Prepare the avocado sauce. Cover and refrigerate. Season the fish lightly with salt and pepper.

2. In a large nonstick skillet, heat the oil and butter over medium-high heat. Cook the fish about 3 to 4 minutes per side, until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot, with the sauce spooned on top. Garnish with cilantro or parsley. Pass the remaining sauce at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 181
Calories from Fat: 37

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