This chili crusted fish fillet dish has immediately jumped to my top ten list for fish recipes. The avocado tartar sauce is a creamy and gorgeous finish with it.
When choosing the fish look for a firm, white fish such as cod, striped bass or pacific halibut. This recipe works best with fillets between ½ to 1 inch thick to keep the fish moist without over-browning the crust.
Serves 4
AVOCADO TARTAR SAUCE:
1 ripe avocado
¼ cup light mayonnaise
2 tbsp chopped cilantro
1 tsp grated lime zest
2 tbsp fresh lime juice
1 to 2 tbsp finely chopped drained pickled jalapeño peppers
Salt
FISH:
1 cup raw green pumpkin seeds
2 tsp ancho chili powder (or 1½ tsp regular chili powder)
½ tsp salt
¼ tsp 1 pepper
2 tbsp approx., virgin cold-pressed seed or olive oil
4 white fish fillets or pieces, each 6 oz
Ingredients: 1. Scoop avocado into a bowl and mash with a fork until slightly creamy with some small chunks. Stir in mayonnaise, cilantro, lime zest, lime juice and 1 tbsp jalapeño peppers. Taste and season with salt and more jalapeño as desired (but keep in mind that the flavour will get hotter as the sauce sits).
2. Cover and refrigerate for at least 30 minutes or for up to 1 day. 3. Preheat oven to 450°F. Line a large, rimmed baking sheet with foil. 4. Combine pumpkin seeds, chili powder, salt and pepper in a small food processor and pulse until seeds are chopped but not ground. Add 1 tbsp oil and pulse to incorporate. Add more oil, pulsing to combine, as necessary just to moisten seeds enough that they hold together when you pinch a clump. 5. Rinse fish and pat dry. Place skin-side down (or skinned side, if skinless) on prepared baking sheet. Press seed crust on top. 6. Bake for 7 to 10 minutes or until crust is browned and fish just feels firm and looks opaque around the edges. Check seasoning of tartar sauce and serve a spoonful on the plate or in a small dish alongside fish.