By David Harbilas
Guacamole is a familiar and oftentimes boring pairing to not only chips but also fish, chicken, and beef.
Here, a slightly different version, more a salsa than a traditional guacamole, is served with roast cod.
The method for roasting the tomatoes is the same as in a tomato tart: the tomatoes are seeded, filleted, and roasted slowly with olive oil.
- 3 ripe avocados
- 1 large red tomato, peeled and filleted
- Â½ red onion, diced
- juice of 1 lime
- 1 tablespoon cilantro, chopped Read the rest of this entry »