Serves: 4
Total Calories: 96

1 (8-ounce) can maize mushrooms (cuitlacoche)
3 teaspoons unsalted butter
1/2 medium white onion, finely chopped
1 clove garlic (small), finely chopped
1 tablespoon , chopped fresh epazote, leaves, or 1 teaspoon dried epazote
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
3 teaspoons olive oil
4 (6- to 7-ounce) sea bass fillets, each about 3/4-inch thick
1 medium tomato, seeded and finely diced
1/2 avocado (Hass variety preferred), peeled and finely diced
1 tablespoon fresh lime juice

1. Drain the excess liquid from the can of cuitlacoche, but do not rinse. Coarsely chop the cuitlacoche and reserve it in a bowl.

2. Heat the butter in a medium skillet and cook the onion until transparent, about 3 minutes. Add the garlic, epazote, and oregano. Cook, stirring, 2 minutes. Add the reserved cuitlacoche, 1/4 teaspoon of the salt and the pepper. Simmer the mixture, stirring frequently, 4 to 5 minutes, to blend the flavors. Reserve in the pan off heat.

3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 to 4 minutes per side, or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Season with the remaining 1/4 teaspoon of salt. Reheat the cuitlacoche mixture and divide it equally among 4 serving plates and top each with 1 fish fillet. Sprinkle the fish with the diced tomato and avocado and drizzle with a little lime juice. Serve hot.

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: 96
Calories from Fat: 55

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