It's the night before we skip out of town again, and I'm left making dinner with the odd things left in my fridge. I've got an avocado, a single ear of corn, some pretty purple shallots...and that's about it. I did a quick internet search of "avocado and corn" and came across this for inspiration. Pretty good looking, right? And it even uses the shallots!
Fish with avacodo, corn, and rice
You will need:
2 fillets of fish (I used tilapia because it looked good at the fish market)
1 tablespoon olive oil
2 large shallots, diced
1 clove fresh garlic
1 ear fresh corn
1 ripe avacodo
1 cup rice
splash of white wine vinegar (or white wine!)
1/4 cup water
Juice from half a lemon
Salt and pepper to taste
Add olive oil to a large frying pan and heat over medium high until the oil is just rippling. Wash and dry the fish. Spinkle with salt and pepper. Add to the pan and sear on each side for a few minutes -- ere on the side of undercooking. Cover fish in foil and place in a low oven to keep warm. Add shallots and corn to the hot pan you cooked the fish in. Cook about two minutes, then add vinegar, water, and avocado. Cook for one more minute, covered. Remove from pan and add lemon juice, butter, and a splash more of vinegar to the pan. Stir.
I served this over rice, so I put a nice scoop of rice in the dish, the avocado, corn, and shallot mixture next, then the fish, and then I drizzled the sauce on top. Light and lemony and creamy.