1 1/2 lbs halibut steaks, skinned and cut into 1-inch cubes
2 T soy sauce
Avocado Dip (recipe follows)
West Coast Dip (recipe follows)
Vegetable oil
6 T whipping cream
1/2 cup flour
Assorted raw vegetables
Chilled cooked shrimp or crab meat
Avocado Dip
1 large avocado, peeled and cut up
2 medium tomatoes, peeled, seeded and chopped
1/2 green pepper, seeded and chopped
4 oz cream cheese, softened
2 cloves garlic, cut up
1 t tomato paste
1 t salt
Dash cayenne pepper
Parsley sprig
West Coast Dip
1/2 cup sour cream
1/4 cup mayonnaise
3 T minced mango chutney
2 T lime juice
2 T whipping cream
Lime twist or thin slice
Toss cubed fish with soy sauce; cover and refrigerate, stirring occasionally for 1 hour. Prepare the dips and set aside. In a large skillet, heat 2 inches of oil to 375*F. Drain fish and pat dry with paper towels. Dip the fish into cream, then flour, and fry by thirds until golden, about 2 minutes on each side. Drain on paper towels. Arrange the fish on a serving platter with the raw vegetables and shrimp or crab meat; serve with the dips.
Serves 8-10.
Avocado Dip
Place all ingredients except parsley in blender or food processor and blend until smooth. Place in serving bowl and garnish with a sprig of parsley.
Makes 2 cups.
West Coast Dip
Combine all ingredients except lime in a small bowl and mix well. Garnish with a lime twist or thin lime slice.
Makes 1 cup.