Updated: Jun 8
Avocado oil is a staple in my pantry, and for good reason. The creamy texture of avocado comes through in the oil by way of the fatty taste that it produces. Although it is a little more expensive and hard to come by than other oils, I strongly recommend giving it a try— its flavor balances the ingredients for the topping. The sweetness of the beet and saltiness of the olives come through, but in a mellowed way that does not detract the sweet nuttiness of the red snapper. Further, avocado oil retains the nutritional value of the fruit, making this recipe a healthy way to prepare fish. If you prefer a lighter version, substitute the butter with coconut oil.
1.5 lb red snapper fillet with skin
1 onion sliced
1 carrot, diced
2 stakes celery, diced
A few sprigs parsley
3 cups water
1 tablespoon butter
2 tablespoons tomato paste
1 golden beet, steamed and diced
6-8 olives stuffed with pimentos, chopped
1 tablespoon avocado oil
Salt and pepper
Yields: serving for 2
Prep Time: 30 minutes
Cook Time: 15-20 minutes
In a skillet, deep enough and wide enough to hold the broth, place the water with the onions, carrots, celery and parsley.
Add the fish and boil for 15- 20 minutes. Remove the fish and set aside.
Strain the liquid into a bowl.
Discard the cooked veggies.
Return the broth to the skillet— it should be about 1 1/2 cups.
Add the butter and the tomato paste. Cook for 10 minutes.
While sauce is cooking, make the topping. In a bowl, add the beet and the chopped olives.
Toss in the avocado oil and season to taste.
To plate, place the tomato sauce on the bottom of a plate, top with the fish and garnish with the beet topping.
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