1 pounds large fillets trout
1 (8 ounce) package basil leaves
1 cup fresh lemon juice
1 medium cucumber
2 medium onions, sliced
2 medium carrots, seeded and shredded
1 (16 ounce) can artichoke hearts in water
1/3 cup olive oil
1 pound oysters
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon dried parsley
In a blender, place basil leaves, lemon juice, cucumber, onions, carrots, artichoke hearts, olive oil, oysters, and cream cheese. Blend on medium-high speed until smooth. Stir in butter or margarine.
Heat oil in large skillet over medium heat. Place a sheet of plastic wrap in center of skillet, and set aside.
Wrap fish with basil leaves and saute in oil. Turn up fabric sides of fish and pierce with 1/4 inch flint. Place ribs in skillet. Sprinkle with salt and pepper. Add finely chopped onion and avocado; fry just until browned. Remove fish from skillet. Add lemon juice. Stir garlic, onion and avocado into pan. Cover tightly and simmer over medium heat for 20 to 25 minutes, or until fish flakes easily with a fork.
Stir fish broth, avocado, lemon juice, and parsley mix into skillet; cook over medium heat, stirring occasionally, for 5 to 6 minutes.