VT cook-in - Salpicon

[Jack Schidt]

I've had salpicon served as "fish hash" at Zarela's restaurant in Manhattan.
While this isn't the same recipe, it follows the idea in spirit.

grilled fish - I used catfish
fresh tomatoes - cherry, red pear, orange tomatoes
roasted poblanos, diced
roasted NM chiles, diced
fresh serrano, diced
4 or 5 scallions, sliced
6 or 8 cloves roasted garlic
3 cloves fresh garlic, minced
2 yellow tomatoes, sliced and oven dried
1 red tomato, sliced and oven dried
half cup sundried tomatoes fried in olive oil
half cup fresh cilantro
pinch of toasted cumin
pinch of toasted oregano
half tsp fresh mexican oregano
juice of one lime
pinch of salt
pinch of allspice.

Mix all ingredients together in a large bowl. I roasted the garlic on my
smoker inside a poblano so that they traded some flavor. As you can imagine
this is going to be a soupy deal, so strain it and reserve the liquid.
don't worry, this won't be dry.

Usually I grill the fish first, but since this dish hadda travel, I brought
the fish along to grill at the cook-in. It sat overnight marinading
in....the ancho "tea" that I had leftover from making the red salsa with
some garlic mixed in.

Rub for the fish

ancho powder
allspice
garlic powder
half tsp unsweetened cocoa.

grill fish over high heat and let sit for a few minutes. dice the fish and
mix with the rest of the salad and serve.

I used catfish this time because the filets looked good at the store. I've
used snapper, salmon, yellowtail or swordfish before. Possibly shrimp or
scallops would work also. Anyway, you get the idea; it's a salad with fish.

Jack Salad

PS the ingredients that I list no amounts for? I dunno, just a bunch, I
don't remember.