Avocado

Brussel Sprouts with Avocado and Miso

Brussels+Sprouts+with+Avocado.jpg

Makes 4 serving. 

I like to serve this dish as a first course.  It has an interesting, well-seasoned flavor. It can be made earlier in the day.

INGREDIENTS:

  • 20 Brussel sprouts

  • 2 tablespoons extra virgin-olive oil

  • Kosher salt

  • Freshly ground black pepper  

DRESSING INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil

  • Zest from 1 lime

  • 1 ½ tablespoon lime juice

  • 1 tablespoon maple syrup

  • 1 teaspoon Dijon mustard

  • 2 teaspoons white miso paste

  • Kosher salt

  • Freshly ground black pepper

  • 1 ripe avocado, peeled, diced

GARNISH:

  • ¼ cup loosely packed mint leaves, torn into small pieces

  • 2 tablespoons sunflower seeds, toasted

PREPARATION:

  1. Preheat the oven to 400F.

  2. Line a 12x18 baking sheet with foil. 

  3. Trim the sprouts, remove outer leaves and quarter. Place on the foil, sprinkle with olive oil, season lightly with salt and pepper and toss to coat. Roast for 20-25 minutes, or until a little browned and tender.  

  4. Transfer to a serving dish and cool.   

  5. In a medium bowl whisk together the dressing ingredients.

  6. Pour ½ of the dressing over the sprouts and coat well.

  7. Scatter the avocado over the sprouts. Drizzle with the remaining dressing. Season to taste with salt and pepper and garnish with mint and sunflower seeds.

 
 

Halibut Ceviche

Makes 4 first course servings.

Ceviche is a refreshing dish which I make with pristine fresh fish marinated in lime juice. The juice “cooks” the fish in a very short time, turning it opaque and firm. In my recent cookbook, Helen Nash’s New Kosher Cuisine, I used tilapia fillets and marinated the fish overnight. I prefer this quicker version. I also like serving it with butter lettuce and avocado to make it more of a substantial dish.

ingredients

• 1 pound skinless halibut
• 1 teaspoon Kosher salt, approximately
• 1/3 cup lime juice, plus 2 tablespoons, approximately
• 2 Jalapeno peppers, seeded, finely chopped
• 2 scallions, including green part, thinly sliced
• ¼ cup loosely packed cilantro leaves
• Freshly ground black pepper
• Butter lettuce
• Extra virgin olive oil
• Slices of avocado

Preparation

1. Pat the fish dry with paper towels and cut into ½ inch squares. Place fish in a nonreactive bowl and season with salt. Pour 1/3 cup lime juice over the fish and press down so the fish is submerged in juice. Cover and refrigerate for 1 hour, or until fish is opaque and firm.

2. Drain and discard the lime juice. Stir in peppers, scallions and cilantro. Just before serving add the remaining 2 tablespoons lime juice, and season to taste with salt and pepper.

 

To serve

Arrange the lettuce on a plate. Drizzle with olive oil. Place the ceviche in center and arrange slices of avocado on the side.

notes

Chopping cilantro takes away its aroma.  It's better just to remove the leaves from the stem.