Peruvian Fried Fish with Avocado Pure (Filet de Pescado con Salsa de Palta)

Ingredients:

1-1/2 pounds fillets of flounder or similar white-fleshed fish

1/4 cup fresh lemon juice

1 teaspoon salt

1 large ripe avocado

2 tablespoons olive oil

1 teaspoon salt

1/8 teaspoon white pepper

1 small red onion, chopped fine (1/3 cup)

1 tablespoon chopped parsley

1 large potato, peeled, boiled, and sliced

Cooking Instructions:

Season the fillets with 2 tablespoons of the lemon juice, and 1/2 teaspoon of the salt and let stand 5 minutes. In a large skillet, heat the oil until hot. Add the fillets and fry them lightly until just cooked through. Let cool, then chill. Peel and pit the avocado. In a bowl mash the avocado, add the remaining 2 tablespoons lemon juice, the olive oil, 1/2 teaspoon salt, onion, and parsley, and combine well. Line a serving platter with the sliced potato. Place the fish fillets in the center and pour the avocado puree over all.

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