1/4 cups chicken broth, For fish, it can be made with water.
1/2 serrano chiles
2 tablespoons sour cream, Philadelphia cheese
Preparation
20 mins
0 mins
Low
Season the fish fillets on both sides with salt and pepper.
In a hot skillet, add a tablespoon of olive oil and place the fillets until golden brown on the bottom, then flip the fillets to brown the other side until the fish is cooked. Before removing the fish, add the lemon juice.
For the avocado sauce:
Add the avocado, chicken broth, cream, chili, salt, and pepper to the processor and blend until smooth.
Place the fish fillets on the plate and serve the avocado sauce at room temperature on top.
Optional: you can add a pinch of habanero salt and fried garlic on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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