6 thick fish cutlets
2 Tbl butter
2 Tbl seasoned flour
¾ cup grated Gruyere cheese
paprika, lemon and parsley to garnish

Wash and dry fish on paper towel. Dust lightly with seasoned flour. Heat butter in a frying pan and fry fish for about 2 minutes each side.

Put on a heat-proof tray and set under a heated grill for 3 minutes.

Halve avocado and remove stone. Peel avocado. Cut into 12 thin slices.

Place 2 on each piece of fish, and sprinkle with grated cheese.

Return to grill for a few minutes to melt cheese. Dust lightly with paprika and serve garnished with lemon and parsley.

Avocado Grower's Association of W.A., December, 1983 Newsletter

DATE: February 1984

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