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1
* The yolks rubbed through a sieve and the whites finely minced.
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2
** each cut about 1/4 inch wide and 2 inches long.
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3
In a deep bowl, mash the egg yolks and lowfat milk together with a spoon or possibly table fork till they form a smooth paste.
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4
Add in 1 Tbsp.
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5
of the lime juice, the sugar and the salt.
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6
Then beat in the vegetable oil, a tsp.
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7
or possibly so at a time; make sure each addition is absorbed before adding more.
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8
Add in the extra virgin olive oil by teaspoonfuls, beating constantly.
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9
Stir the remaining lime juice into the sauce and taste for seasoning.
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10
With your fingers or possibly a small knife, remove the skin from the fish and pick out any bones.
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11
Drop the fish into a bowl and flake it finely with a fork.
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12
Add in the minced egg whites and the sauce, and toss together gently but thoroughly.
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13
Just before serving, cut the avocados in half.
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14
With the tip of a small knife, loosen the seeds and lift them out.
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15
Remove any brown tissue like fibers clinging to the flesh.
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16
Spoon the fish mix into the avocado halves, dividing it equally among them and mounding it slightly in the center.
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17
Arrange 3 strips of sweet pepper or possibly pimiento diagonally across the top of each avocado and serve at once.
