8 egg and onion slider buns

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12 oz. smoked redfish (see make-ahead recipe, below or purchase already-smoked fish)

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Avocado Creole Cream Cheese (see make-ahead recipe, below)

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can Mirliton Slaw (see make-ahead recipe, below)

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1 qt. water

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1/4 cup kosher salt

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1/4 cup brown sugar

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2 bay leaves

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2 lb. redfish filet

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2 ripe, Fresh California Avocados, peeled, seeded and mashed

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1 cup reduced-fat cream cheese, softened

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1/4 cup mayonnaise

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1 Tbsp. finely chopped scallion

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1 tsp. lemon juice

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As needed Salt, to taste

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3 Tbsp. lime juice

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2 Tbsp. apple cider or white vinegar

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1/4 tsp. minced garlic

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1/2 cup canola or olive oil

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1/2 tsp. toasted and chopped cumin seed

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As needed Salt and pepper, to taste

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1 small red onion, finely sliced

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1 poblano pepper, finely sliced

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1 cup red cabbage, finely sliced

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2 mirlitons (chayote squash), peeled and julienned

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1/2 bunch cilantro, picked and roughly chopped

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.