Yellow Rice and Fish Fillets Veracruz

Description
Makes 4 servings.

Ingredients

 * 1 avocado, peeled and finely diced
 * 1 tomato, diced (about 3/4 cup)
 * 1/4 cup sliced green onions
 * 2 tablespoons lemon juice
 * 2 teaspoons vegetable oil
 * 1/4 teaspoon hot pepper sauce
 * 1/2 teaspoon salt
 * 1 1/2 pounds fish fillets (cod, sole, or halibut)
 * 2 teaspoons butter or margarine, melted
 * salt and ground black pepper
 * 2 cups hot cooked Yellow Rice
 * hot pepper sauce
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Combine avocado, tomato, onions, lemon juice, oil, pepper sauce and salt; set aside.

Place fish on lightly buttered shallow baking pan. Brush with butter; sprinkle with salt and pepper. Broil 2 to 3 inches from heat about 5 to 8 minutes or until fish flakes easily. Transfer to serving plate. Top with avocado mixture and serve with Yellow Rice. Serve with additional hot pepper sauce, if desired.

Yellow Rice: Cook rice according to package directions using chicken broth and a pinch of saffron or 1/4 teaspoon turmeric.