Pescado con Aguacate Enchipotlado (Fish with Chipotle Avocado)

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

Makes 4 servings

Recipe from


Ingredients

4 (8-ounce) firm white fish fillets
Salt
Freshly ground black pepper
1/2 cup flour
2 tablespoons vegetable oil

Preparation

Sprinkle fish with salt and pepper. Dredge in flour, shaking off excess.

Sauté fillets in vegetable oil 3 to 5 minutes on each side or until lightly browned. Serve with Avocado-Roasted Corn Pico de Gallo and Chipotle-Avocado Salsa.

Note:

Matthew Lake,

Besito, Huntington, New York,

May 2007