Photo by Ted Scheffler.
This week, Scheff’s Table recreates a local recipe. At Log Haven restaurant, chef Dave Jones prepares fish with a topping that my wife absolutely loves; so I learned to make it at home. Chef Jones tops seared or grilled fish with an avocado “mash” – a blend of fresh avocado, tahini, and seasonings. It’s great with grilled fish but you could also use it as a dip, like guacamole.
1 avocado, peeled and seed removed
¼ cup tahini
1 clove garlic, peeled
Zest and juice from 1 lemon
¼ tsp cayenne pepper
2 tsp olive oil
3-4 fresh basil leaves
Salt and pepper, to taste
Method from the Scheff’s Table:
1. Place all of the ingredients into a food processor or blender.
2. Blend or process the mash until it forms a thin paste. If it’s too thick, add a little water or additional lemon juice to thin the mash a little. It should have the consistency of a thick aioli.
3. Taste the mash and add salt and pepper, to taste.
4. Serve with grilled or seared fish or use for dipping.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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