Sunday 1 December
You have to eat avocados whenever
they're ready, and today two were. So we
prepared to give dinner a Mexican accent.
We got out a couple of swordfish
steaks and patted them with a combination of ground coriander, cumin, heirloom Chimayo
chile, and salt. They went onto a hot grill
pan, while we prepped an off-the-cuff salsa out of the cubed avocados, drenched
in the juice of a lime and a half, mixed with a handful of fresh cilantro from
the garden (in December!) and 6 or 7 chopped scallions.
The freshness and flavor of the
combination beat any of the mayonnaise- and butter- infused swordfish and
avocado recipes on the Internet. Take
that, Internet!
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