While most of us have enjoyed guacamole, tossing the nutrient dense fruits into salads is one of my all time favorite uses. Or how about a few avocado slices layered on top of your pizza? Try it, it's addicting! Avocado works equally as well with enchiladas, tacos, casseroles, omelettes, soups, stews, chilis... you name it. Truly, the options are endless as the versatile fruit enhances so many meals.
Filled with Monounsaturated fats, Vitamins K, C, B6 and E, Folate, Potassium, Magnesium and Lutein, avocados provide a veritable power house of nutrients. Higher in fat, we do need to remember the word "moderation", however these "good fats" worked as a butter replacement in Lisa - Korean American Mommy's, tempting Avocado Coconut Lime Bundt Cake.
Once a luxury food served only on the tables of royalty, I'm now lucky to live in the Avocado Capital of the US. San Diego county grows 60% of the avocados grown in CA where a single avocado tree averages about 60 pounds, or 150 avocados per year. Luckily the 6,000 avocado growers in the state have the fruit growing year round helping to provide much of those 13 million pounds that are required to fulfill the avocado consumption on Super Bowl Sunday alone.
Inspired with my new box of avocados I took an informal poll of neighbors and fiends as to what first came to mind when thinking of the avocado. The overwhelming answer was the good ole guacamole. However, with a bag of fresh tomatillos sitting on my counter and plans for a Tomatillo Salsa Verde already in the works I set out to do the verde with avocado.
Preferring my salsa "roasted" the tomatillos and jalapeños earned a quick trip to the grill. When done and cooled I processed them with a bit of onion and cilantro fresh from the farmer's market and then squeezed a touch of lime from our tree. Dicing the avocado, adding a bit of salt and giving the salsa a quick stir, the project was complete. Working wonderfully with a simple bowl of chips we were already thrilled with our creation, but topping a fillet of grilled mahi mahi with the zesty salsa we knew we had a real treat. Check below for our recipe for Tomatillo Avocado Salsa and Grilled Mahi Mahi.
For more of Liv Life's California Avocado recipe ideas check out:
|Chicken Tortilla Soup|
|Egg White Omelette with Spinach and Avocado|
|Grilled Veggie Quesadillas|
|Mexican Chicken Casserole|
|Zesty Black Bean Soup|
|Quick Corn Chowder|
Grilled Mahi Mahi with Roasted Tomatillo Salsa with Avocado
Mahi Mahi fillets
Salt and Pepper
6 medium tomatillos, husked and scrubbed
1 jalapeño pepper
1/4 cup diced onion
1/3 to 1/2 cup chopped cilantro, stems removed
2-4 Tbs lime juice, start with two Tbs and add more as desired
1-2 large avocados, diced
salt to taste
Preheat grill to medium high heat. Add the tomatillos and peppers directly to the grill grates and grill until the tomatillos are soft and the peppers are tender and slightly charred. Remove from grill and cool. When cool add the tomatillos, chopped jalapeño, diced onion and chopped cilantro into a blender or food processor and whiz for a few seconds until you have your desired consistency (I prefer mine a bit chunky). Pour into a bowl and add the lime juice, avocados and salt to taste. Chill.
Oil fish. Season lightly with salt and pepper (lemon pepper works well). Place on grill, turning once. Grill a few minutes each side (depending on thickness of fish) and remove from grill when the fish flakes.
Place on a plate, topped with the Roasted Tomatillo Avocado Salsa and serve. Cilantro Lime Corn Salad works well as a side dish for this one!