AVOCADO MANGO CHICKEN

AVOCADO MANGO CHICKEN

Serves 4:
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce (from canned chipotle chiles)
2 limes
4 boneless, skinless chicken breasts (4 oz each)
1 large mango, coarsely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped onion
2 tablespoons sea salt
4 white-corn tortillas

Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in [...]

SHRIMP AND AVOCADO

SHRIMP AND AVOCADO

Serves 4-8:
2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados

Accompaniment: Soft green-leaf lettuce such as Boston

Cook shrimp in a [...]

WASABI SESAME AVOCADO SALSA

WASABI SESAME AVOCADO SALSA

smooth & spicy

For about 4 cups:
1 tablespoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons coarse kosher
salt
1 teaspoon wasabi paste (horseradish paste)*
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
4 green onions, [...]

MAHI-MAHI WITH BLOOD ORANGE & AVOCADO SALSA

MAHI-MAHI WITH BLOOD ORANGE & AVOCADO SALSA

light & easy

1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets

Using small sharp knife, cut peel and white [...]

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Photography by Mary Sylvester.