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Food & Drink Blog

Monday Meal: Avocado Salsa for Seafood

by Ted Scheffler
- Posted // 2012-06-18 -

Many years ago, I learned to make a very versatile avocado-based salsa from the great chef and teacher Jacques Pepin. He used it to top crab cakes with, but you can use this simple and delicious sauce with a wide range of fish and seafood dishes. I like to serve it with grilled fish, especially. It's a wonderfully fresh-tasting, summery accompaniment for seafood.

Ingredients:

1 ripe avocado

1 ripe tomato

1 Tbs. red wine vinegar

2 Tbs. peanut oil

1 Tbs. chopped chives

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

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Method:

Coarsely chop the tomato.

Peel and pit the avocado, coarselybchopping it, as well.

In a small bowl, combine the tomato, avocado, vinegar, peanut oil, chives, salt, and pepper and stir to mix well.

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That's all there is to it! Serve crab cakes, fish, shrimp, etc. on a bed of salsa, or top the seafood with it.

Pictured here is grilled halibut with salsa.

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