Fish with Avocado Sauce ala Nosara

I use the generic 'fish" with this recipe for a couple of reasons: it is great with pretty much any firm white fish; and while I prefer Wahoo, it isn't available everywhere. The sauce itself is usable with chicken or even as a soup so don't feel limited by the title.

During our latest stay in Playa Guiones, Nosara, Costa Rica, we had been out fishing with our good friends, Captain Eduardo Carrillo and Steven Carrillo. As usual, this great team made sure we caught an abundance fish. This particular catch included several yellow fin tuna and a nice sized wahoo. The next day, Christa and I invited our friends, Angie and Dian, over for lunch. This recipe was created for that meal.

Sauce Ingredients

1 medium avocado

14 ounces (1 can) of coconut milk

Juice of 1 lime

1/2 cup of diced mango

1 ounce of fresh ginger

1/2 teaspoon of salt

1/2 tablespoon of crushed red pepper flakes

Fish Ingredient

1 pound of firm white fish fillets (The photo is a wahoo fillet, but sea bass or mahi mahi works perfectly)

1/2 teaspoon of salt

1 teaspoon crushed red pepper flakes

1/2 tablespoon of butter

Sauce Preparation

Pour the coconut milk into a medium sauce pan. Peel and rinse the ginger. Peel and pit the avocado. Dice the avocado and add it to the coconut milk. Stir in the juice of 1 lime and the salt. Bring to a boil, reduce the heat and let simmer for 5 minutes.

Pour the coconut mixture into a blender. Add the diced mango and puree until smooth and slightly foamy.

Allow to cool to room temperature. Ladle into a shallow bowl. Dust with red pepper flakes.

Fish Preparation

Heat the butter in a skillet. Divide the fish into four small, equal pieces. Lightly dust the fish with salt and crushed red pepper flakes. Cook the fish for about three minutes on each side, or turn when the face up side begins to turn white around the edges.

Plate the fish in the center of the shallow bowl surrounded by the avocado sauce.

Makes four servings.