Trout with Avocado Sauce from Rustic Mexican by Deborah Schneider - Cooking by the Book

Ingredients

• 4 whole boned trout, about 6 oz (180 g) each, cleaned, with heads intact or removed
• Fine sea salt and freshly ground black pepper
• ¼ cup (25 g) thinly sliced red onion
• 3 cloves garlic, 2 cloves thinly sliced and 1 chopped
• 2 limes, thinly sliced
• ½ bunch fresh cilantro sprigs, tough stems removed, plus¼ cup (15 g) chopped
• 2 dried avocado leaves or 4 long sprigs fresh tarragon
• 3 tomatillos, husked and rinsed
• 1 large, ripe avocado, pitted, peeled, and cut into chunks
• 1 tablespoon minced white onion
• 1 clove garlic, chopped
• 2 tablespoons vegetable oil
• ¼ cup (30 g) all-purpose flour
• White Rice
• Lime wedges