2 Tilapia fillets
2 tablespoons extra-virgin olive oil
1 tablespoon herbs de Provence
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 6-ounce ripe Haas avocado, peeled and pitted
1/2 packed cup fresh flat-leaf parsley leaves
1/2 cup vegetable broth
1/3 cup extra-virgin olive oil
1 tablespoon fresh lime juice (about 1 large lime)
1 clove garlic, peeled and smashed
1 large lime, zested
Salt and freshly ground black pepper
For the tilapia: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tilapia to prevent sticking.)
Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill tilapia until light golden, 2-3 minutes on each side. Transfer to a platter.
For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
Spoon the avocado cream over the tilapia and serve.
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