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
Ingredients
- 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
Instructions
- 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.