Inspired by guasacaca, the Venezuelan avocado salsa, this bright green sauce couldn’t be any simpler to make. Scallions and a copious amount of cilantro bring a cooling vegetal quality and oil thickens the sauce to a mayo-like richness as it blends. Don’t shy away from trying the sauce with a serrano, rather than jalapeño, chile. The creaminess of the avocado masks much of the heat and all that remains is a welcome warming tingle.
Starting with an unheated nonstick pan and a slick of oil is the formula for shatteringly crisp fish skin. Use this technique with other skin-on fish fillets for failsafe results every time. This creamy (but dairy-free) sauce is also sublime served with seared or roasted chicken (either thighs or breasts).
