I’m using a chile verde salt from SaltWorks, a gourmet salt company based in Woodinville, Washington. I’ve recently been in a major salt bender and SaltWorks and Secret Stash Sea Salts have been my pushers. You’ll see more on that next week. Flavored salts like these are an excellent way to add flavor without adding additional work.
Halibut is the tofu of fish, but in a good way. You can fry it, grill it, bake it, poach it or roast it, and it will absorb flavors like a sponge (figuratively – I’ve never cooked with sponges). This dish is nouveau Mexican, my favorite kind of Mexican, but is adaptable to whatever flavors you have in mind. The jicama taquito with braised leek and avocado filling adds a cooling crunch to this great summer dish.