Fish Fillet Salad With Avocado Tomatillo Dressing Recipes

CREAMY AVOCADO DRESSING

Steps:

• Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
• Use water to thin to just pourable consistency (so it's not super gloopy and thick).
• Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
• Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA

Steps:

• Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
• Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

GRILLED FISH WITH CHUNKY AVOCADO SALSA

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

FISH FILLET SALAD WITH AVOCADO-TOMATILLO DRESSING

Steps:

• 1. Prepare the avocado-tomatillo sauce. Cover and reserve in a bowl. Pour 1 1/2 cups water in a skillet large enough to hold the fish in one layer. Add the onion, garlic, parsley, and salt. Bring to a boil over medium heat and cook 3 minutes. Add the fish and cook, turning after 5 minutes. Continue cooking 3 to 5 minutes more or until the fish is opaque in the thickest part. Remove the fish and cool completely then break the fish apart by hand into small pieces, and put in a bowl. 2. Add the cooked carrot and about 1/2 cup of the avocado salsa to the bowl. Toss gently to mix. Adjust salt. Mound the fish on a round serving plate. Scatter the tomato, jalapeños, and cilantro over the top. Serve cold pass the remaining avocado salsa at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.