Cook-In Lessons
To make the most out of the experience, here is what we suggest:
1. Research your destination’s food culture. What are the most
common products grown or produced? If you’re an Interval
Gold or Interval Platinum member, contact VIP Concierge
for assistance with locating specialty markets.
2. Keep it simple. Plan for uncomplicated meals using the most
basic cookware.
3. Try your skill on the grill. Many resorts have barbecue areas
with picnic tables and seating. It’s also a great way to socialize
with fellow Interval members.
4. Get everyone involved, whether chopping the spinach or
reading the recipe. Even young children can help shop, set
the table, or stir ingredients.
No matter your destination, you’ll find one-of-a-kind food expe-
riences to inspire you and bring your travel companions together.
Southern Cal’s Flavor Fusion
In the 1970s, a new cuisine germinated just outside the fertile
Central Valley. Based on fresh and locally sourced ingredients
simply prepared, California cuisine is noted throughout the culi-
nary world for its healthy take on gastronomy, artful presentation,
and fusion of global flavors and cooking traditions. Take wok-fried
sesame vegetables with ginger on cilantro quinoa, for example,
reflecting in one dish the diversity of the state’s population.
California also contributes its own raw material, the fruits of
a predominantly Mediterranean-
like climate. A cornucopia of
farmers markets provides easy
access to these agricultural gifts at
rural roadside stands and state
fair–sized venues. Santa Monica’s
Wednesday market, for example,
is frequented by chefs shopping
for celebrity-restaurant menus.
And atWelk Resorts San Diego in
Escondido, vacationers don’t even
have to leave the property to pro-
cure fresh produce: The resort
hosts a weekly farmers market
filled with vendors offering a vari-
ety of local goods.
Favorite ingredients:
avocados, artichokes, citrus
fruit, garlic, grapes, olive oil,
seafood, sundried tomatoes
Signature dish:
the Cobb
salad, which originated at
Hollywood’s Brown Derby
restaurant, but updates
fish grill basket
Searching for specialty food stores
and local farmers markets?
Interval Gold and Interval Platinum
members can
for quick assistance. INTERVAL WORLD
Spring 2013
Easy Grilled Fish Tacos With Avocado
Nothing says SoCal like avocados, seafood, and a chili-charged
kick. Smoky heat is countered by a cool, creamy sauce, and
crunchy cabbage adds textural dimension.
2 pounds tilapia, mahimahi, or other white fish, cut into four portions
4 1/2 teaspoons chipotle chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large avocado, cubed
1/2 cup sour cream
1/4 cup chopped cilantro
Nonstick cooking spray
6 to 12 tortillas
3 cups shredded cabbage
3 limes, quartered
Optional Garnishes:
Chopped cucumbers
Chopped tomatoes
Diced mango
Thinly sliced red onion
Rinse fish and pat dry. In a bowl, mix 4 teaspoons of chili powder,
cumin, onion powder, garlic powder, salt, and pepper. Dredge fish in
the mixture, patting and dusting for even coverage. Refrigerate for a
half hour. Meanwhile, in another bowl, mash avocado and add sour
cream, cilantro, and remaining chili powder, mixing until smooth.
Preheat grill to medium-high. Coat inside of grill basket with
nonstick cooking spray and place fish inside. Cook for 3 to 5
minutes per side, until fish flakes easily. Remove, and break into
bite-sized pieces. Serve on warmed tortillas topped with shredded
cabbage and a dollop of the avocado crema. Plate with lime
wedges. Serves 6.
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