Curried Fish-Filled Avocado (Recipe)

Ingredients

8 ounces fish fillets, cooked and flaked into chunks ( 1 1/2 cups)

1/2 cup finely chopped celery

1/4 cup cooked green peas

1/4 cup slivered almonds, toasted

1/4 cup mayonnaise

1 to 2 tablespoons sugar or honey

2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon curry powder

1/4 teaspoon pepper

2 ripe avocados

Lemon juice or cut lemon

Lettuce leaves

Pimiento strips (optional)

Lemon wedges

Steps

1. In a medium bowl, stir together the cooked fish, chopped celery, cooked peas and toasted almonds.  Set aside.

2. In a small bowl, stir together the mayonnaise, sugar or honey, lemon juice, salt, curry powder and pepper.  Gently fold the mayonnaise mixture into the fish mixture.

3. Halve and pit the avocados.  Brush them with lemon juice or rub with a cut lemon juice or rub with a cut lemon to prevent them from darkening.

4. Fill the avocado centers with the fish mixture and place the filled avocados on lettuce-lined plates.  Garnish with pimiento strips, if desired, and serve with lemon wedges.

Tips:

You can use any type of firm-textured white fish such as cod or haddock for this recipe.

To micro-cook thawed or fresh fish: Place the fish in a single layer in a shallow, microwaves-safe baking dish.  Tuck under any thin edges of the fillets.  Cover with vented microwave-safe plastic wrap.  Micro-cook on 100% power (high).  For 8 ounces of 1/2-inch thick fillets, allow 3 to 4 minutes; for 1 pound of 1/2-inch thick fillets, allow 4 to 7 minutes.  For  1 pound of 3/4-to 1-inch-thick steaks, allow 7 to 9 minutes.  Chill the fish before flaking it into bite-size pieces.

To poach fish: In a large skillet, bring 1 1/2 cups water, broth or wine to a boil.  Add the fish and return to a boil.  Reduce heat and simmer, covered, for 4 to 6 minutes for 1/2-inch-thick fresh or thawed fish.  Allow 6 to 9 minutes for 1/2-inch-thick frozen fillets or steaks.  Chill the fish before flaking it intro bite-size pieces.

To pit an avocado, tap the seed with the blade of a sharp knife so it catches in the seed.  Twist the knife from side to side to loosen the seed.  Lift the knife and remove the seed.