WTN: For the halibut

[Jenise]

For an Iberian-ish dinner of fresh local halibut on avocado waffles with a cumin-lime-cilantro-dill butter sauce:

2024 Adegas Gran Vinum Albariño Rías Baixas Selección Especial
Nose is hard to peg but sea spray and oyster shell minerality dominate the palate. Drank it, enjoyed it, but felt there was something missing and I wonder if a 24 slow-ox wouldn't bring out more.

2022 Bodegas Forjas del Salnes Albariño Rías Baixas Leirana Finca Genoveva
Better nose than the other albarino on the table, showed Asian pear and something floral and it was more giving on the palate too. Still, less than what I'd hoped for.

2011 R. López de Heredia Rioja Reserva Viña Bosconia Tempranillo Blend, Tempranillo
Bright red with a gold rim in the glass, some oxidation on first sniff that disappeared over the first hour as flavors of plum, raisins and date bar deepened on the palate during the second. Very ready and enjoyable.

Always good to see an Albarino note!

...local halibut on avocado waffles...

Sounds like a great meal. Are those waffles with avocado incorporated into the batter? Or avocados cut into the shape of waffles? Or something else? Could see lots of things working...

[Jenise]

Diced avocado is added to the batter. When the lid goes down, they smoosh. They are fantastic and a terrific platform for all kinds of things, you can go in so many directions. Origin story: once in Alaska Ed Selyem (of William Selyem) was in town and his wife and I were in this commercial kitchen improvising with avocados--they'd brought a box up from California. Everything we made was good but the standout was avocado waffles. I went right out and bought a waffle maker, which I'm proud to report has never cooked a sweet waffle in its life. This dish--fish, cumin, cilantro, dill--is my favorite application, though I've done many others.

Diced avocado is added to the batter. When the lid goes down, they smoosh. They are fantastic and a terrific platform for all kinds of things, you can go in so many directions.

Yes, I've head that it's gotten more popular to experiment with different things in the waffle maker. I'm generally not afraid of experimentation, but the only variation I've done is sweet potato in the batter, which I think is decently common. But the avocado is a nice idea!

[Jenise]

Honestly, we could have stood there all night last night devouring the waffles as they came out. They were SO good. I used a Korean flour meant for fried chicken--it's lighter than AP flour and had some interesting seasoning. I only added coarse ground black pepper. I have no recipe or I'd offer to share, I reinvent it every time and I go long times in between waffle excursions. I think yesterday I dug up Martha Stewart's, leaving out the sugar (1 c milk, 1 c flour + +) .