Four Red-Hot Recipes From An Aphrodisiac Cookbook

To make the sauce, place a large skillet over medium-high heat and add the remaining tablespoon of butter. Sauté the onion until translucent. Whisk in the flour and salt, and cook until the flour begins to turn a very light brown. Whisk in the hot water, stirring constantly to dissolve any lumps.

Remove the skillet from the heat. Stir in the sour cream, horseradish, and avocado. Reduce the heat to low, and return the skillet to the burner. Warm until just heated through and then spoon over the fillets. Sprinkle with lime juice and cilantro.

Recipes courtesy of The New InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge.