Moist and tender freshly cooked fish is a wonderful canvas for just about any flavor. Here are some tasty offerings (4 to 6 servings) to spread on just-cooked fillets.
1. Avocado-Kiwi Salsa: Gently toss 1 cup avocado cubes, ½ cup peeled chopped kiwifruit, 3 tablespoons sliced green onions, 1 tablespoon finely chopped seeded jalapeño chile, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro and ¼ teaspoon salt.
3. Sweet Pea-Mint Pesto: Place 1 cup cooked cold sweet peas, 2 tablespoons chopped fresh mint leaves, 1 garlic clove, ¼ teaspoon each coarse black pepper and salt, and ¼ cup each olive oil and shredded Parmesan cheese in food processor. Process just until blended.
2. Honey-Pecan Sauce: Mix 3 tablespoons honey, 2 tablespoons melted butter, 2 tablespoons chopped toasted pecans (page 22), 2 teaspoons fresh lemon juice and 1 teaspoon coarse-grained mustard.
4. Tomato-Basil Butter: Mix ½ cup softened butter, 3 tablespoons tomato paste and 1 tablespoon chopped fresh basil until well blended.
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