santa BarBara Certified Farmers Market Market Advice…

WhaT’S NoT To lIKe aBouT TacoS? ah, those scrumptious tortilla “cakes” wrapped around all your favorite fillings – I could eat them every day for the rest of my life and never tire of them! They’ve become a staple around our house and my fish taco recipe has a very special place in our hearts. It’s super easy to make and calls for local white seabass, which really isn’t a bass at all – it’s a member of the croaker family! Don’t worry if you can’t find any local white sea bass – try the local rock cod or halibut. It really doesn’t matter if the fish is delicate or firm because you’re going to break it up in the pan anyway. The Santa Barbara Fish Market always has a great selection of fresh fish to choose from and the staff is very helpful. Give yourself free rein to experiment – as I’ve always said, it isn’t rocket science! Part of the fun is just getting into the kitchen and letting your creativity flow. So, what are you waiting for? Get your taco on…

Barbara Alsworth Fabian

MAnGo AvocADo SALSA

Prep Time: 10 minutes

Inactive Time: 25 minutes

Serves 4

Ingredients

2 ripe mangos, pitted, peeled and diced

2 ripe avocados, pitted, peeled and diced

1/2 medium red onion, diced

1 red jalapeño, seeded and minced

3 T cilantro leaves, chopped one lime, juiced

Pinch of salt

Preparation

Gently mix all ingredients in a bowl. chill while preparing tacos. can also be made ahead of time.

PAn-FRIeD FISh TAcoS

Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves 4

Ingredients

1/4 c canola oil

1/2 medium red onion, chopped

1 poblano pepper, seeded and chopped

1 anaheim pepper, seeded and chopped

1 red jalapeño pepper, seeded and minced

1-pound local white seabass fillet

5 large garlic cloves, crushed

2 tsp anejo chili powder

1/2 tsp oregano leaf

1/2 tsp ground savory one lemon or lime, juiced

Salt and pepper flour, corn or rice tortillas, warmed

Hot Sauce

Note: grocery stores often label poblano peppers as “pasilla” peppers.

Preparation

Sauté onions and chili peppers in oil on mediumhigh heat, about 3-4 minutes. move onion-pepper mixture to sides of pan and place fish in the center of pan. rub garlic and spices on exposed side of fish, and cook uncovered 3-4 minutes. Turn fish with a spatula and cook another 3-4 minutes. Pour citrus juice over fish and break fish into bite-size pieces. add salt and pepper if desired. Stir onionpepper mixture in with the fish until everything is coated with the spices. remove from heat and let sit approximately 2-3 minutes. Spoon mixture onto warm tortillas and top with mango avocado Salsa. If you like lots of pep, add your choice of hot sauce. enjoy!

Smooth customer

For a tasty fall twist, give the avocado smoothie a whirl. Shakes and blended drinks with avocado & condensed sweetened milk are popular is Indonesia, the Philippines, vietnam; most parts of South east Asia. This is a healthier version that is just delicious.

1 ripe banana

¼ of a cucumber; peeled

1/3 of a ripe avocado

½ cup yogurt

1 tbl. honey handful of ice

Blend well and serve over a bit of ice.

Olive Options

Did you know that oil pressed from the fruit of an avocado is one of the healthiest oils you can use?

True! It’s rich in Vitamin e, high in monounsaturated fats, and like olive oil, is one of the few vegetable oils not derived from seeds; it’s pressed from the fleshy pulp surrounding the avocado pit. But unlike olive oil, it has a very high smoking point, which makes it a very attractive option in the kitchen when searing meats or fish. Give it a try! —RB. Available for sale and sample at il Fustino. 3401 State St. 805-845-3521.