Grilled Salt Cod and Avocado Salad with Hot Peppers

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By Jeremiah Tower

Published 2002

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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</