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Burrito combines textures of flaky fish and creamy avocado

April 01, 2012|Scott Anderson | Culinary Passion

I love fresh fish, and I also love the creaminess of a freshly cut avocado. So to blend those two ingredients together I am going to present a fish burrito that can be served in either a flour tortilla or red lettuce leaf.

I like to serve them with a side of fresh pico de gallo and my favorite hot sauce — either Cholula brand or Sriracha brand; both have a wonderful bite and flavor profile and bring out the texture of the avocado.

 Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Fish burritos

1 pound cod or similar white fish

Fresh ground salt and pepper to taste

1/4 teaspoon fresh ground cumin

1/8 teaspoon fresh ground smoked paprika

Pinch of thyme or oregano

3 cloves garlic, minced

1 cup seafood stock, for poaching

2 tablespoons fresh lemon juice

8 flour tortillas or 8 lettuce leaves

1/2 cup shredded romaine

3 Roma tomatoes, diced small

3 ripe avocados, seeded, scooped and sliced

1 cup pico de gallo, to taste

Hot sauce, to taste

Lime wedges for garnish

Lay the fish on a plate and grind some salt and pepper onto the fish to season it.

Place fish in a skillet. Add cumin, smoked paprika, thyme or oregano and garlic. Add just enough stock to cover the fish.

Bring to a boil and poach for a minute. Turn off the pan and take off the heat and set aside until cooled, about 20 to 30 minutes. Remove fish from the pan with a slotted spatula and set aside in a small bowl. Gently break apart the fish and drizzle on the lemon juice.

If using tortillas, warm them in microwave for 10 seconds to make them flexible. If using lettuce leaves, simply wash and pat dry with paper towels and set aside.

Lay your tortilla or lettuce leaf on your workspace and then add in 1/8 of the fish chunks and shredded romaine, sprinkle in the tomatoes and avocado. Spoon in some pico de gallo and a few dashes of hot sauce and roll up, wrap or fold over lettuce leaf.

Serve with lime wedges for an added zing, plus more hot sauce and pico de gallo.

Serves 4 people 2 burritos each.

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