Tomatillo Avocado Salsa

(recipe from ReadyMade magazine)

5 medium tomatillos, husked, rinsed, and chopped

4 jalapeno or serrano chiles, coarsely chopped, with seeds

1 large garlic clove, peeled

2 Tbsp. chopped white onion

1/2 cup coarsely chopped cilantro

1 tsp. fine salt

1 ripe avocado, halved and pitted

Put the tomatillos into a blender, then add the remaining ingredients except for the avocado.  Blend until smooth, stopping to prod with a wooden spoon if the mixture doesn't liquidize.  Add the avocado and blend again.  Season to taste with salt and blend again.

(This is the first time I've ever worked with tomatillos!  A neat salsa-quacamole hybrid.  I seeded all but one of my peppers, as I didn't want too much spice.  I also added a second avocado, which made it more quacamole-like.  Tangy and good!)

Fish Tacos with Green Apple Guacamole

(recipe from Real Simple magazine)

1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas

Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt

To make the guacamole, combine all ingredients in a small bowl and toss well.

In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat.  Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully.  Remove the cod from the pan.

In a small bowl, flake the cod fillets.  Add ginger and lime juice and toss.

Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).

To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.

(Simple preparation, but the green apple guacamole is an interesting addition.  Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)

Guacamole

(recipe from Real Simple magazine)

2 ripe avocados
3 scallions, finely chopped
1 jalapeno, minced but not seeded
1 tomato, coarsely chopped
Juice of 1 1/2 limes
1/2 tsp. salt

Scoop the avocado pulp into a medium bowl.  Add the other ingredients and mash with a fork until combined but still chunky.  Spoon into a serving dish.

(Tangy!  Maybe too tangy...  Perhaps the juice of one lime is sufficient, or even half a lime.  Taste as you go.  I mean, it's guacamole - hard to go wrong.  But this particular recipe is quite lovely.)