Serves: 4
Total Calories: 163
1. Prepare the avocado-tomatillo sauce. Cover and reserve in a bowl. Pour 1 1/2 cups water in a skillet large enough to hold the fish in one layer. Add the onion, garlic, parsley, and salt. Bring to a boil over medium heat and cook 3 minutes. Add the fish and cook, turning after 5 minutes. Continue cooking 3 to 5 minutes more or until the fish is opaque in the thickest part. Remove the fish and cool completely then break the fish apart by hand into small pieces, and put in a bowl.
2. Add the cooked carrot and about 1/2 cup of the avocado salsa to the bowl. Toss gently to mix. Adjust salt. Mound the fish on a round serving plate. Scatter the tomato, jalapeños, and cilantro over the top. Serve cold pass the remaining avocado salsa 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.
This Fish Fillet Salad with Avocado-Tomatillo Dressing recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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