4 fish fillets, cooked
1 large ripe Haas Mexican avocado or 2 small avocados, peeled
1 tablespoon lime juice
3 tablespoons sour cream
2 tablespoons Colavita Extra Virgin Olive Oil
1 small red onion, chopped
1 plum tomato, chopped
½ teaspoon cumin
¼ teaspoon white pepper
Sea salt, to taste
¼ cup water
2 tablespoons fresh cilantro, chopped
Cook fish to your liking.
In a medium bowl, mash avocado with fork, add lime juice and mix in sour cream.
In a medium skillet, sauté onion, tomato in Colavita Extra Virgin Olive Oil until the onion is translucent, then add spices. Add the avocado and sour cream mixture to the skillet; add water and stir well. Turn off heat. Add cilantro. Serve immediately on cooked fish.