Masa Crusted Rockfish with Cabbage Slaw & Avocado Salsa

Masa Crusted Rockfish with Cabbage Slaw & Avocado Salsa

2 tablespoons masa harina
¼ teaspoon pure chile powder
¼ teaspoon garlic powder
4 4-ounce skinned and boned rockfish fillets
Kosher salt
Freshly ground black pepper
Canola oil, for frying
6 ounces thinly sliced green cabbage
4 ounces thinly sliced red cabbage
2 ounces thinly sliced red onion
¼ cup minced cilantro
2 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
¾ cup Avocado Salsa

Mix together the masa harina, chile powder, and garlic powder in a large, shallow dish. Season the fillets generously with salt and pepper. Dip into the masa harina mixture to coat and shake off any excess. Add enough canola oil to a large, heavy nonstick frying pan to come to a depth of 1/8 inch. Heat over medium heat until a pinch of the masa harina mixture sizzles immediately when added. Add the fillets skinned side up and fry without disturbing for 2 to 3 minutes, or until golden brown. Using a fish spatula, turn the fillets and fry another 1 to 2 minutes, or until cooked through and golden brown. Meanwhile, toss together the green cabbage, red cabbage, onion, cilantro, lime juice, and olive oil in a large bowl and season to taste with salt. Remove the fillets to a paper towel-lined plate and drain for about a minute. Arrange the fillets on individual plates, divide the slaw among them, drizzle with the salsa, and serve immediately.

Avocado Salsa

2 ripe Hass avocados
6 Serrano chiles, seeded and diced
¾ cup packed cilantro
2 cups water
3 tablespoons freshly squeezed lime juice
Kosher salt

Halve, pit, and peel the avocados. Combine the avocados, Serranos, cilantro, water, and lime juice in a blender and blend until smooth. Season to taste with salt.

Makes about 3 ½ cups. Heat level: mild. If you like it hotter, leave the seeds in some or all of the Serranos. This light and refreshing salsa is especially good with seafood. Keeps for a day or two tightly sealed in the refrigerator—browning is only slighty. Serve at room temperature.

Complementary Wines: Margarita: tequila, triple sec, lime juice, Riesling, Tequila

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