I’m still working on catching up – I’m in the home stretch, but my classes have started up again and work responsibilities have increased so it’s a definite juggling act that I’m working on figuring out how to balance. Unfortunately the things I want to do, like blogging have definitely fallen a bit to the wayside as I’ve concentrated on work and school.
But enough of me whining, let’s get on to the good stuff, the food!
I can’t remember the first time I had an avocado. It was probably in guacamole, and while my memories are hazy my love for avocado is a definite. I’m a big fan of using avocado in place of mayo or cheese on sandwiches or as an ingredient in dishes.
Tip: To figure out if an avocado is ripe, check the stem end. If the stem is soft and basically falling off the avocado is ripe. Don’t squeeze the sides because it’ll just cause bruising, especially if you don’t end up buying that avocado. Then the poor person that does buy it will end up with an avocado with giant dark spots. Moral of the story, don’t be “that” guy.
Back when I started buying avocados, I would buy them in a two to one ratio, because you never knew whether the avocado was ripe and unbruised. Plus that way I knew I always had enough to use in whatever dish I was planning.
Tip: To ripen an avocado, place in a paper bag and leave on the counter. Leave for a few hours to overnight, depending on how quickly you need it to ripen. To slow ripening, i.e. I bought it on Sunday and don’t need it till Thursday, make sure you buy an underripe one and then stick it in the fridge.
This recipe takes full advantage of my love for avocado’y goodness and uses it as a saucy base for some simple grilled fish.
- ½ - ¾ lb mild white fish (such as tilapia or snapper)
- Salt and Pepper
- 2 cloves of garlic, minced
- 2 Tbsp orange juice
- 2 Tbsp lime juice
- 1 small poblano
- 1 jalapeno
- ½ small white onion, cut into two pieces
- 3 whole cloves of garlic, peeled
- 1 tsp olive oil
- ½ small avocado
- 2 Tbsp cilantro, chopped
- Dash of cumin
- Dash of Mexican oregano
- ¼ cup nonfat sour cream
- ¼ cup chicken or fish stock (or water)
- ½ Tbsp lime juice
- Salt and Pepper, to taste
- Season the fish with salt and pepper. Put the fish in a bowl and pour over the orange and lime juice. Marinate for 30 minutes, turning once.
- Heat a cast iron skillet or the broiler. Roast the chilies, onion and garlic until browned. The garlic and jalapeno will roast for 4 – 6 minutes. The poblano and onion will take double that (about 8 to 12). Remove and let cool until cool enough to handle. Seed the chilies.
- In a blender or food processor, combine the chilies, onion, garlic, olive oil, avocado, cilantro, cumin, oregano, sour cream, stock and lime juice. Process until thick and smooth. Taste and adjust, adding salt, pepper or lime juice to taste.
- Preheat a grill or grill pan to medium high. Grill the fish until done, about 4 – 5 minutes per side. Serve avocado sauce with fish and garnish with additional cilantro if desired.
Don't be turned off by the slightly higher fat content. The majority of it are healthy fats from the avocado and olive oil.