Sea Bass With Avocado Cream Sauce
1 1/2 pounds sea bass fillets
* salt and ground black pepper
1/2 cup chopped leek, white part only
1/2 cup thinly sliced oyster mushrooms
1 1/2 cups half and half cream
1 8 ounce bag H-E-B avocado chunks, mashed
1/2 cup H-E-B jumbo lump or claw crabmeat
Cut fish into 4 or 6 portions. Season with salt and pepper.
Heat oil in a large skillet over medium-high heat. Cook fish 3 to 5 minutes per side until
done; cook in 2 batches, if necessary, to prevent crowding in skillet. Remove fish to a s
erving platter and cover to keep warm.
Add leeks and mushrooms to same skillet; Sautèacute; 3 to 5 minutes or until tender. Stir
in cream and cook 2 to 3 minutes to thicken and reduce slightly, stirring constantly. Add
mashed avocado and whisk until smooth. Season to taste with salt and pepper.
Spoon sauce over fish; top with crabmeat and serve.
No Nutritional Information Available