Yield: 6 portions. 2 fully ripened Mexican avocados, halved, pitted and peeled 1 1/2 teaspoons lemon juice 1/4 teaspoon onion powder 1/4 teaspoon garlic salt* 3/4 cup heavy cream, divided 2 eggs 1/2 cup prepared salsa 1 cup all-purpose flour olive oil, as needed 6 halibut fillets (6 to 8 ounces each), skin removed To prepare Avocado Lemon Cream Sauce: In a food processor, combine 2 avocado halves, lemon juice, onion powder and garlic salt; process until chopped. With machine running, ...

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