Fish with Avocado Sauce

1 1/2 pounds red snapper or other white fish fillets
water
6 peppercorns
1/4 teaspoon salt
1 bay leaf, crumbled
3 or 4 onion slices
juice of 1/2 small lime or lemon (1 1/2 to 2 teaspoons)
avocado sauce (recipe below)
parsley

Avocado sauce:
1 large avocado
1/2 cup whipping cream
1/2 cup milk
1 teaspoon lime juice
3/4 teaspoon Maggi seasoning
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
dash white pepper
2 or 3 parsley sprigs

Place fish in a large skillet. Add water to cover, peppercorns, salt, bay leaf, onion slices and lime or lemon juice. Bring to a boil; reduce heat. Cover and simmer 10 mintues, or until fish flakes easily when tested with a fork.

To prepare avocado sauce, peel avocado and slice into blender. Add remaining ingredients. Cover and blend until smooth. Pour into a saucepan. Heat over medium heat, stirring frequently; do not boil.

Drain fish. Place on a warm platter and keep warm. Pour sauce over fish. Garnish with parlsey; serve immediately.

Makes 6 servings.

[clipped from a newspaper. I had never heard of Maggi seasoning; turns out it's an Asian seasoning sauce.]