Yellowtail with Shrimp, Avocado and Chives

Shrimp, avocado and fresh chives contribute to this delectable treat featuring fresh-caught yellowtail. When avocados are plentiful and of good quality, use them, otherwise, use prepared guacamole. I like to add tomatoes to my guac to add more flavor and freshness.

Yellowtail with Shrimp, Avocado and Chives


  • 4 6 to 8 ounce yellowtail fillets skin removed
  • salt and freshly ground pepper
  • 1/3 cup flour
  • 4 tablespoons butter
  • 2 tablespoons oil
  • 3 tablespoons yellow onion minced
  • 1/4 cup dry white wine
  • 3/4 cup heavy cream
  • 1 cup uncooked shrimp roughly chopped
  • 3 tablespoons fresh chives chopped (or substitute green onions)
  • 1 ripe but firm avocado peeled and diced into 1/2 inch cubes
  • juice of 1 lemon


  • Season fillets with salt and pepper and then dust with four. Heat 2 tablespoons of the butter and all of the oil in a large skillet over medium heat. Sauté fish on each side for 3 to 4 minutes or until just firm. Remove fillets and place on a warmed plate or platter. Add remaining butter and onions to skillet and sauté for 2 minutes. Increase heat to medium-high and add wine. Scrape the bottom of the pan to loosen any bits. Reduce liquid to 1 tablespoon. Add cream and cook until sauce thickens. Season with salt and pepper. Stir in shrimp and chives and return fish to skillet to warm.
  • Gently toss diced avocado with lemon. Place one warmed fillet on each plate and drizzle shrimp and chive sauce over fish. Top with diced avocado.

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