Fish Skin Chips & Dip

Photo by Sam Wells, Chef Epic

This recipe works with skin from most fish.

Give it a try with skin from any salmon or trout species, or with yellowtail, snapper, or grouper species.

Ingredients

• Skin from one whole fish

• 2 medium avocados

• 1 tsp salt

• 1 tsp pepper

• ¼ cup lemon or lime juice

• ½ cup diced tomatoes

• ½ cup diced red onion

• ¼ cup chopped cilantro

How to Prepare

1. First scale your fish, then fillet. Remove skin from each fillet with a sharp knife. Place skin meat-side down on a foil-lined tray, making sure to turn the edges of the foil up. Lightly season with salt and pepper.

2. In your toaster oven, or under a broiler, cook for 20 to 30 minutes, until crispy. When done, carefully drain off the oil. Cool to room temperature.

3. While the skins are cooling, cut avocados in half and remove pits. Scoop out meat into a medium mixing bowl, and add the salt, pepper, lemon or lime juice, tomatoes, red onion, and cilantro. Mix with a fork to your desired consistency - for chunky, mix less, or for smooth, can beat with a whisk.

4. Spoon guacamole into a dollop in the center of one large or two smaller plates.

5. When the skin is cool, cut into tortilla-chip size pieces, alternating diagonal cuts to create triangles. Arrange chips around the guacamole on plate, and enjoy!