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1
Begin with the slaw salad.
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2
In a medium bowl, combine the lime zest and juice with the cilantro, hot sauce, and vegetable oil.
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3
With a paring knife peel the light brown skin from the jicama; slice 1/4-inch-thick disks, stack the disks up, then cut into 1/4-inch-wide strips.
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4
Add the jicama to the dressing and toss it around, then season with salt to taste and reserve.
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5
To make the salsa: Heat a medium nonstick skillet over high heat.
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6
Add the veg oil and jalapenos and char until blackened on all sides.
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7
Remove the pan from the heat and remove the jalapenos to a cutting board.
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8
While the peppers cool enough to handle, in a bowl combine the fire-roasted tomatoes with the cilantro, mint, and red onion.
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9
Halve the peppers and remove the tops and seeds.
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10
Chop the jalapeno and add to the salsa.
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11
Toss to combine and season with salt to taste, then reserve.
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12
Return the nonstick skillet to the stove with the EVOO in it and heat the oil over medium-high heat.
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13
Dress the fish with lemon juice and salt and pepper on both sides.
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14
When the oil ripples and begins to smoke, add the fish and cook for 4 minutes on each side, or until firm and opaque.
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15
While the fish cooks, cut the avocados in half all the way down to the pit.
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16
Twist to separate the avocados.
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17
Use a spoon to remove the pits and scoop the flesh from the skin, keeping each half intact.
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18
Fill the cavity or boat with a little lemon juice, hot sauce, a pinch of salt, and a drizzle of EVOO.
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19
To serve, place the fish on a dinner plate and top with the salsa.
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20
Pile some jicama alongside.
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21
Add an avocado boat to the plate and serve.
