Best Avocado Frenchmans Cove Recipes

Cucumber-Tomato-Avocado Salad with Tequila-Lime Vinaigrette image

Provided by Sandra Lee

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 English cucumber, sliced
2 medium tomatoes, diced
1 avocado, diced
2 teaspoons tequila
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 teaspoon zesty herb salad dressing mix

Steps:

To a medium bowl, add chopped cucumber, tomato, and avocado.
In a small container with a tight-fitting lid or jar, combine tequila, oil, lime juice, and dressing mix. Shake vigorously.
Pour dressing over salad and lightly toss.

The Frenchman's Bass image

Provided by Alton Brown

Categories main-dish

Time 25m

Yield Yield: 4 servings

Number Of Ingredients 2

1 pint Good Eats Court Bouillon, recipe follows
4 (4-ounce) sea bass fillets

Steps:

Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.

Yummy Avocado Sopita image

Provided by Ingrid Hoffmann

Categories appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
1 white onion, chopped
2 garlic cloves, peeled and smashed
1/2 red, orange, or yellow bell pepper, finely chopped
2 tablespoon chopped fresh dill
Salt and freshly ground black pepper
3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note
2 1/2 cups 2 percent milk
2 tablespoons olive oil
1/2 pound small raw shrimp, peeled and deveined
Fresh basil leaves, finely chopped, for garnishing
Sesame seeds, to taste

Steps:

Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar.
Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.
Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil.
*Cook's Note: We recommend Hass avocados for the smoothest avocado soupita.