The flavor of the chilies is more important here than their heat, so I have chosen poblano chilies, seared over the fire to remove the skin and cooked a bit to bring out the flavors. If you cannot find poblanos, use Anaheims, either red or green.
Make your own salted cod, especially since a lightly salted piece of fish is more suitable for this dish. If you buy it, get the kind that comes in boxes because it is fleshier and less dry than a whole fish and prepare it.
This recipe is for a main course for lunch or a summer supper. Use a smaller piece of fish if serving it as a first course.
Put the pieces of cod in a
Meanwhile, roast the chilies over a flame until the skins are blistered all over. Put them in a dish, cover, and let sit for 15 minutes. Then take out the stems and seeds, and scrape off the blistered skin. Chop the chilies coarsely.
Put the sour cream in a bowl with the mint and the chipotle puree, mix well, and taste for salt.
Halve the avocados, scoop out the flesh in one piece with a spoon, and slice them across in
Wipe the thyme off the fish, salt and pepper the pieces, and grill or broil 5 to 10 minutes, or until the flesh just starts to lose its translucency in the center. Put the fish in the center space of the avocados, spoon some of the shrimp vinaigrette over the fish and avocado, and put a dollop of the chipotle cream on top of each piece of fish.
© 2002 Jeremiah Tower. All rights reserved.