Avocado and Cashew-Topped Fillets Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Prep Time - 30 Minutes
Serves:
Quick Facts Bottom

More Information

This colorful fish entrée tastes as good as it looks. Avocado and Cashew-Topped Fillets are easy to make and simply delicious!

Ingredients:

  • 4 sole or haddock fillets
  • salt and pepper
  • 2 Tbsp. freshly squeezed Sunkist® lemon juice
  • Fine dry bread crumbs (seasoned or plain)
  • 2 Tbsp. butter or margarine
  • 2 Tbsp. vegetable oil
  • 1/3 cup light cream or half-and-half
  • 1 tsp. freshly grated Sunkist® lemon peel
  • 1 avocado, sliced
  • Whole or chopped salted cashews
  • Sunkist® lemon half-cartwheel slices
  • Parsley sprigs

Instructions: (Makes 4 servings)

  • Sprinkle the fillets with salt, pepper, and 1 tablespoon of the lemon juice; let stand for 5 to 10 minutes.
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  • Coat the fillets with bread crumbs. In a large skillet, heat the butter and oil; sauté the fillets for 3 to 4 minutes on each side, or until lightly browned and fish flakes easily with a fork.
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  • Remove the fish to a serving dish; sprinkle with the remaining 1 tablespoon of lemon juice.
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  • Keep warm.
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  • Add cream and lemon peel to the pan drippings.
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  • Bring to a boil, stirring constantly, until slightly thickened; spoon sauce over fish.
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  • Top with avocado slices and cashews.
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  • Garnish with lemon half-cartwheel slices and parsley sprigs.
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