Best Tomatillo Avocado Relish Recipes

Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish image

Provided by Bobby Flay

Time 25m

Yield 2 servings

Number Of Ingredients 16

1 medium fresh tomatillo, husk removed, rinsed well, cut into small dice
1/2 large ripe avocado, peeled, pitted and cut into small dice
1/2 serrano, seeded and cut into fine dice
1/4 small head fennel, cut into julienne
1/4 small red onion, thinly sliced against the grain
1 tablespoon canola oil
Juice of 1/2 fresh lime
Touch of red wine vinegar
Honey
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
Canola oil
1 black sea bass, cut into 4- to 6-ounce fillets, skin on, slits cut into skin
Kosher salt and freshly ground black pepper
1 tablespoon butter
Extra-virgin olive oil, for finishing

Steps:

For the relish: Combine the tomatillo, avocado, serrano, fennel and onions in a medium bowl. Drizzle with the canola oil, lime juice, vinegar and honey. Season with salt and pepper, and fold in the cilantro.
For the crispy skin fish: Heat a saute pan over medium-high heat until very hot. Add some canola oil and heat until hot and smoking.
Meanwhile, sprinkle the fish on both sides with salt and pepper. Lay the fish in the hot pan, skin-side down, pressing down with your fish spatula. Add the butter to the pan and let melt. When the edges of the fish look golden brown and crispy, after 3 minutes, flip the fish. Reduce the heat and cook another 2 minutes. Using a spoon, baste the crispy skin with some of the butter.
Remove the fish to a plate. Serve with the relish. Finish with some extra-virgin olive oil.

Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado Relish image

Provided by Food Network

Time 1h25m

Number Of Ingredients 18

10 ancho chilis, roasted at 350 for 4 to 5 minutes, seeded and ground to a powder, about 1/2 to 3/4 cup
4 tablespoons ground black pepper
3 tablespoons ground coriander seed
3 tablespoons kosher salt
2 tablespoons cumin powder
1 tablespoons sugar
1/4 cup extra virgin olive oil
8 ounce. ground buffalo
6 tomatillos out of husk
2 small red onions, peeled
2 seeded jalapenos
2 ripe Haas avocados, peeled, cubed
1 medium chopped red onion
2jalapenos, seeded and diced
Pinch salt
Pepper to taste
Juice of 3 limes, 1 lemon, 1/2 orange
4 large Idaho potatoes, peeled, sliced thin in processor or on a mandolin

Steps:

For the Rub and the Burger: Mix all dry ingredients. Reserve 2 tablespoons for the potato chips. Add olive oil to the remainder. Makes rub for 10 burgers. Can refrigerate for prolonged period of time. Shape ground buffalo into a patty. Rub burger with rub and let marinate for 30 minutes to 1 hour. Grill to desired doneness.
For the Salsa: Preheat oven to 400 degrees. Roast the tomatillos in greased pyrex dish for about 15 to 20 minutes. It's okay if they char.Chop all ingredients in processor with 1/4 cup, combined, lemon and lime juice, bunch of fresh cilantro and salt and pepper to taste.
For the Avocado Relish: Combine all ingredients and refrigerate until serving time.
For the Chips: Fry in peanut oil at 375 degrees until golden brown and crisp. Drain on paper towels pat. Add reserved 2 tablespoons dry rub and 2 tablespoons kosher salt. Season chips with salted rub.

AVOCADO AND TOMATILLO RELISH image

Yield 8 servings

Number Of Ingredients 9

Steps:

Combine tomatillos and green onions in food processor until well blended. Place in fine sieve and drain for 15 to 20 minutes. Combine with sugar, cilantro and orange. One hour before serving mash avocado, lime juice and pinch of salt together until well blended. Fold into tomatillo mixture and set aside. Serve on top of ANCHO CHILE CREAM BEEF TENDERLOIN.

Tomatillo-Avocado Relish image

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

2 ripe Hass avocados, halved, pitted, peeled, and diced
2 tomatillos, husked, rinsed, and diced
Juice of 2 limes
2 tablespoons canola oil
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.