Tilapia with Avocado Aioli Sauce

contributed by Holly Parker Gardner

The buttery avocado sauce moistens this already tender fish filet and cools the spiciness of the seasonings. If you like fish you’ll love this dish.

Four, 5-ounce tilapia or basa filets
…1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
2 tablespoons Hellmann’s Light or reduced fat mayonnaise
3 garlic cloves, chopped
Juice of one lime, about 2 tablespoons
1 medium ripe Hass avocado, peeled with seed removed (avocados are ripe when almost black and yield slightly when pressed with thumb)
Low-sodium chicken broth
Tabasco sauce, optional

Spray a grill pan (or sauté pan) with non-stick vegetable spray. Rinse the fish filets with cold water and pat dry with paper towels. Combine the garlic powder, cumin, chili powder, and ½ teaspoon salt in a small bowl and sprinkle some of the mixture on both sides of each filet. Puree the mayonnaise, garlic, lime juice and avocado until smooth using a food processor or blender- adding enough chicken broth so the mixture blends smoothly into a thick sauce. Transfer sauce to a small bowl and season with salt, pepper, and Tabasco, if using.

Heat the grill pan over medium high heat until smoking, and cook the filets for 3 minutes per side or until just opaque in the center.

Transfer filets to plates and serve with a small dollop of avocado cream on top.

Serves 4
Calories 216, fat 11g, carbs 3g, protein 26g


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