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Monthly recipe - Avocado chimichurri fish

Ingredients

  • 7 oz Fish Fillet
  • 3 Avocados, cut into small squares
  • 1 Tsp Dill
  • 1 Tsp Garlic, Minced
  • 1.5 T Cilantro
  • ½ lemon, juice only
  • ½ C Whipping Cream
  • ½ T Parsley, chopped fine
  • ½ T Basil, chopped fine
  • ½ C Avocado Oil
  • ¼ C Rice Vinegar
  • ½ Tsp Red Pepper Flakes, Crushed
  • 1 Tsp Butter
  • 2 Tsp Olive Oil
  • ¼ C White Wine
  • Salt to taste
  • Black Pepper to taste

Preparation

  1. For the creamy avocado sauce: blend the avocado, dill, ½ garlic, ½ cilantro, lemon and whipping cream until you get a creamy consistency. Add a pinch of salt and pepper to taste. Set aside.
  2. For the avocado chimichurri: in a small bowl, combine remaining cilantro, parsley, basil, remaining garlic, avocado, avocado oil, rice vinegar, and crushed chili. Add a pinch of salt and pepper to taste. Set aside.
  3. In a hot pan, add olive oil and butter over medium heat. Brown the fish fillet inside the pan on both sides. To finish cooking, add white wine to the pan and place in the oven at 350° F for 5 minutes.
  4. Assemble the dish by adding a dollop of creamy avocado to the plate. Top with fish and then the chimichurri.

Dining

FRIDA

TYPE OF CUISINE

Traditional Mexican

AGE

Family Friendly

ATTIRE

Pool Area Attire

HOURS

18:00 - 23:00 h

RESERVATIONS

1 877 418 2722

LUCCA

TYPE OF CUISINE

Italian-Mediterranean

AGE

Children Welcome

ATTIRE

Casual - Elegant

HOURS

18:00 - 23:00 h

RESERVATIONS

1 877 418 2722

PIAF

TYPE OF CUISINE

Classic French

AGE

Children age 12 and up welcome

ATTIRE

Elegant - Casual

HOURS

18:00 - 23:00 h

RESERVATIONS

1 877 418 2722

SELVA DEL MAR

TYPE OF CUISINE

Snack Bar

AGE

Children Welcome

ATTIRE

Pool Area Attire

HOURS

11:00 - 18:00 h

RESERVATIONS

1 877 418 2722

AZUL

TYPE OF CUISINE

International

AGE

Family Friendly

ATTIRE

Casual

RESERVATIONS

Not required

SEN LIN

TYPE OF CUISINE

Asian Fusion

AGE

Family Friendly

ATTIRE

Casual - Elegant

RESERVATIONS

1 877 418 2722

Our Chefs

 Guillaume

Morancé

French-born Guillaume Morancé studied at the Hotel School of Brunoy and holds the “Brevet d’études ...

Adrian 

Aguayo

Born in the city of Tizimín, Yucatán, Chef Aguayo is the youngest of five siblings. His taste for cooking was ...

Jose Alberto

Mendez

Born in the city of Tampico, Tamaulipas, Chef Mendez’ taste for cooking began in his childhood, at a seafood ...

Raul

Hernandez

Originally from Mexico City, Chef Herhandez was drawn in by the kitchen at a very young age However, it was ...

Wayu 

“Light”

Wayu “Light” Wattanakamin has more than a decade of culinary-industry experience. Originally from Thailand, he ...

Denisse

Martín Lugo

Born in Ixmiquilpan, Hidalgo, chef Denisse is a proud promotor of her cultural roots and the culinary traditions of her ...

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USA & Can 1 888 309 5457
Mex: 800 123 3921
London: +44 203 318 1194
Elsewhere +52 322 226 7644

agents@velasresorts.com

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