Fish Fillet Salad with Avocado-Tomatillo Dressing
Salpicón de Pescado con Salsa de Aguacate y TomatilloCold fish salad called salpicón is quite typical along the Veracruz seacoast. The fish is cooked, shredded, and combined with vegetables and a salsa or dressing. Any firm white fish may be used for this delicious salpicón. Serve as a first course with crusty rolls.
Ingrediënten
Makes 4 small servings
- Avocado and Tomatillo Sauce
- 1 pound boneless fish fillets such as halibut or sea bass
- ¼ white onion sliced
- 2 garlic cloves peeled and thinly sliced
- 2 sprigs parsley
- ½ teaspoon salt
- 1 medium carrot peeled, finely diced, and boiled for 2 minutes
- 1 medium tomato cored, seeded, and diced
- 1 to 2 jarred pickled jalapeño chiles en escabeche, seeded, veins removed, and very thinly sliced
- 2 tablespoons chopped fresh cilantro
Instructies
- Prepare the avocado-tomatillo sauce.
- Cover and reserve in a bowl.
- Pour 1½ 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.
- Add the cooked carrot and about ½ 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.
Notes / Tips / Wine Advice:
Serve cold; pass the remaining avocado salsa at the table.
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