Red Snapper a la Mexicaine

Directions

Combine 1 tablespoon flour and 1 tablespoon sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste.

Roll the paste into a ball.

Preheat oven to 350℉ (180℃).

Season the fish filets with salt and pepper and dredge them lightly with flour, shaking off the excess.

Heat the olive oil in a large skillet and sauté the filets over high heat for 2 or 3 minutes on each side.

Remove them carefully to a flameproof baking dish large enough to hold the fish in one layer.

In the same oil, sauté the shallots and 2 cloves of garlic.

When the shallots are lightly browned, add the tomatoes and cook the mixture for 2 minutes.

Pour the mixture together with the herbs on top of the fish and cover the disk with buttered wax paper.

Bake in the oven for 25 to 30 minutes.

While the fish is baking, mash the avocado in a small mixing bowl, adding lime juice, salt, pepper, a little Tabasco, and the remaining clove of garlic.

Do not mash it too fine; it should have some small chunks left in it.

When the fish is ready, lift it out carefully onto a platter.

Place the baking dish over direct heat and reduce the juices by ⅓.

If a Beurre Manie is used for thickening, add it bit by bit before adding the avocado puree.

Add the optional tomato paste.

Lower the heat and beat in the mashed avocado.

Once the avocado purée has been added, do not let the mixture come to a boil.

Correct the seasoning and pour the sauce over the fish.

Garnish with avocado slices, lime slices and mint leaves.