Cod with Roast Tomato-Avocado Salsa

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.

Serves 4

• 3 ripe avocados
• 1 large red tomato, peeled and filleted
• ½ red onion, diced
• juice of 1 lime
• 1 tablespoon cilantro, chopped Read the rest of this entry »