From Daryl aka Avery:
I love barbecue. I love steak and ribs and burgers. But there's something quite elegant about barbecue fish. It makes me think of vacations. In Hawaii where everything is simply grilled or in Lake Tahoe where we always fished for and grilled trout.
Obviously I have been obsessed with grilling since I started writing my latest book GRILLING THE SUBJECT (it came out last week!). I researched lots of recipes. I cooked lots of barbecue-style foods. I tested lots of BBQ sauces, many of which are included in the book!
This is one of my all-time favorite salsas for fish. It has all the flavors I like, sweet, tart, savory.
Papaya Avocado Salsa
Makes enough salsa for 2 servings, as accompaniment
Half papaya, cut into cubes
Half avocado, cut into cubes
Half large tomato, cut into cubes
1 tablespoon fresh parsley, snipped
1 tablespoon fresh chives, snipped, more for serving
1 tablespoon olive oil
2 white meat fish filets (6 ounces each; I used mahi mahi)
In a small bowl, combine the papaya, avocado, tomato, parsley, chives, a dash of salt and two grinds of pepper. Set aside.
In a large skillet, heat the olive oil on medium. Wash and dry the fish filets. When the oil is hot, set the fish in the oil and cover with a lid. It will splatter. Cook the fish on medium for 3 minutes. Turn with a spatula and grill another 2 minutes. Turn again and grill another 2 minutes.
Set the grilled fish filets on two plates and top each with half of the papaya salsa. Add whole chives for decoration.
*This could be made with thinly sliced chicken filets. You might want to cook them a bit longer than the fish, say six minutes a side.
GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered.
Coming August 2016!!
Click here to pre-order.
FOR CHEDDAR OR WORSE,
the 7th Cheese Shop Mystery.
Came out in February 2016
When a fairytale fantasy night becomes a nightmare,
Chessa Paxton must run for her life...but will the truth set her free?
$2.99 in e-books everywhere. Print is available on Amazon.