Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller
Inspired by guasacaca, the Venezuelan avocado salsa, this bright green sauce couldn’t be any simpler to make. Scallions and a copious amount of cilantro bring a cooling vegetal quality and oil thickens the sauce to a mayo-like richness as it blends. Don’t shy away from trying the sauce with a serrano, rather than jalapeño, chile. The creaminess of the avocado masks much of the heat and all that remains is a welcome warming tingle.
Starting with an unheated nonstick pan and a slick of oil is the formula for shatteringly crisp fish skin. Use this technique with other skin-on fish fillets for failsafe results every time. This creamy (but dairy-free) sauce is also sublime served with seared or roasted chicken (either thighs or breasts).