Yield: 6 portions.
2 fully ripened Mexican avocados, halved, pitted and peeled
1 1/2 teaspoons lemon juice
1/4 teaspoon onion powder
1/4 teaspoon garlic salt*
3/4 cup heavy cream, divided 2 eggs
1/2 cup prepared salsa 1 cup all-purpose flour olive oil, as needed
6 halibut fillets (6 to 8 ounces each), skin removed
To prepare Avocado Lemon Cream Sauce: In a food processor, combine 2 avocado halves, lemon juice, onion powder and garlic salt; process until chopped. With machine running, slowly add 1/4 cup of the cream; process until smooth. Chill until ready to serve.
To prepare halibut: In a bowl, whisk the eggs. Add remaining 1/2 cup cream and salsa; whisk until blended. Place flour in another bowl. Lightly coat halibut with flour; coat with egg mixture. Preheat oven to 400°F. Add enough oil to large skillet to cover bottom; heat over medium-high heat. Add half of the fillets; cook, turning once, until browned on both sides. Transfer to large baking sheet. Repeat with the remaining fillets, adding more oil if needed. Bake until fillets are just cooked through, about 10 minutes.
Cut remaining avocado in thin slices. Place halibut on plates and pipe or spoon sauce around edge; garnish with avocado slices. If desired serve with mashed potatoes sprinkled with diced peppers.