Although I’m usually more into authentic traditional dishes, lately I’ve been doing a lot of fusion. Sometimes it works surprisingly well, like this hot-smoked halibut with guacamole. The flavors and textures are a very good combination.
Hot smoking is so easy to do and provides you with a lot of flavor for little effort. All you need is a simple stovetop smoker, which is not expensive at all. Put some smoking dust in the smoker along with a seasoned piece of fish, put the smoker on heat (dedicated burners or a gas stove) for 15-20 minutes and voilà: delicious smoked fish.
Guacamole only has two obligatory ingredients, and those are avocados and salt. It is also a good idea to add some lime juice to prevent discoloration. Other ingredients are up to your personal preference. In this case I added jalapeño, garlic, tomato, and cilantro. For the texture it is important to mash the avocado with a fork rather than using a blender, which would make it too smooth. Here’s what I did for a simple appetizer…
For 4 servings as an appetizer
300 grams (.66 lb) halibut fillet
1/2 tsp salt
1/4 tsp sugar
2 Tbsp smoking dust
For the guacamole
salt to taste
2 small tomatoes
1 Tbsp minced cilantro
1 clove garlic, minced
Seed and dice the tomatoes. Dice the jalapeño as well (small dice). Discard the seeds and membranes of the jalapeño if you don’t like it too hot. Add the tomatoes, jalapeño, garlic, and cilantro. Stir to mix.
Serve the smoked halibut at once (while it is still warm) with some guacamole and a piece of lime. Depending on how salty you like your food to be, you may wish to season the halibut with additional salt.
We enjoyed this with a Saint-Aubin 1er cru, a white Burgundy (chardonnay) with some oak. The oak works well with the smokiness, the minerality works well with the fish and the creaminess works well with the guacamole.
Even though pasta with lamb, vegetables, honey, and thyme is not an authentic Italian dish, I do make it on a regular basis because it is so tasty.