Tomatillo-Avocado Salsa:

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Tomatillo-Avocado Salsa:

 

4 to 5 fresh tomatillos, well rinsed

1 big avocado

1 yellow onion, chopped

1 clove garlic, roasted and peeled

juice of 1 lime

1 to 2 fresh serrano, or jalapeno

salt

 

Prepare the two salsas and set aside. Strain the beans and put them in

a saucepan together with the onion, garlic, and bay leaf. Cover with

cold water and season with salt and chile. Let simmer on low heat,

covered, for 40 to 45 minutes o until soft.

Dice the bell peppers and mix them together with the remaining

ingredients first and then with the beans. If desired, the salsa can

be diluted with chicken broth to a thinner consistency.

Tomatillo-Avocado Salsa is quickly done. Remove stems and seeds of

tomatillos. Blend all the ingredients in a food processor until fairly

thick. Add salt to taste and keep in a cold place.

You can also prepare the tortillas in advance and then heat them in

the oven before serving. Brush the fish steaks with some oil and grill

or fry them for 2 to 3 minutes on each side. Add salt and pepper to

taste. Wrap the steaks in aluminum foil and let them rest for a

minute. Serve the fish on the black bean salsa. Top with

tomatillo-avocado salsa and corn strips. Yields 4 servings.