Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Coastal Living MAY 2007
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.
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Pescado con Aguacate Enchipotlado (Fish with Chipotle Avocado) recipe
