Fish in Ancho Chile Paste

This is a quick and easy, tasty mexican-style dinner. Outside of the guacamole, it's all ingredients that are easy to keep on hand and you can use fish, shrimp or chicken...even beef I guess although I've never tried that.

Put 2 dried ancho chiles in a dish w/ enough boiling water to cover them. Let them rehydrate for about 10 minutes.

In a blender:
1/2 onion
2 garlic cloves
juice of 1 lemon
salt
3T or so olive oil
2-3 rehydrated ancho chiles

Puree. If it's too thick, add a little of the water used to rehydrate the chiles.

Pour this over 1 lb of fish of your choice, I used mahi mahi, cut into 1-inch cubes. Let it sit for at least 30min.

Dump the whole thing, sauce and fish, into a pan on medium-high heat. Cook until fish is done.

Serve w/ tortillas, rice, beans, guacamoles and garnish w/ some limes (the lime juice makes it).

Gargantuan Reed Avocados

I don't think I'd ever seen a Reed avocado before. I'm pretty sure I'd remember. I bought one for $5. Yes, just one. It was about the size as an infant's head!! I made a batch of guacamole out of it for four of us and we couldn't finish it there was so much. It mashed up into a much creamier dip than the typical Haas avocado does. If you can find them, it's worth the splurge. They really aren't far more expensive than a typical avocado since you get so much from one (I'd say mine was equivalent to about three regular size avocados). They should still be available now but I think their season is short.

This is what I would consider a small Reed next to a large Haas. I, unfortunately, didn't get a picture of the GARGANTUAN Reed before hacking it into guacamole bits.