| Grouper with avocado cream and salsa |
| This recipe works with snapper, stripped bass, and halibut. If using snapper or stripped bass, don't remove the skin. You can also use swordfish or mahi, but they need to sit in an oily marinate (1 part lemon juice to 3 parts oil) 30 minutes before cooking. |
| Serves 4 |
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| Ingredients | Directions |
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2 tomatoes 3 Tbsp finely chopped red onion 1/4 cup chopped cilantro 2 tsp lime juice 1 Tbsp hot sauce salt to taste |
Salsa: Cut tomatoes in half through the equator (not through the stem). Remove the seeds and discard. Cut tomatoes into fine dice and mix with onion, cilantro, lime juice, and hot sauce. Season to taste with salt. Salsa can be made the day before and refrigerated in an air tight container. |
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3/4 cup fish stock or water 1/2 cup dry white wine 1/3 cup cream |
Avocado Cream Sauce: Combine fish stock and wine in a skillet. Bring to a boil and reduce over moderately high heat for 7 minutes. Reduce heat to medium, stir in cream, and bring to a simmer. Take off heat. |
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1 ripe avocado 2 tsp lime juice 1 Tbsp hot sauce 1/2 tsp salt |
Peel and pit avocado, and cut into 8-10 pieces. In a blender, combine avocado, lime juice, wine-cream mixture, hot sauce, and salt. Blend until smooth and creamy, scrapping down the sides of the blender. Taste and correct seasoning. Return the sauce to the skillet. |
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four 6oz skinless grouper fillets 1/2 tsp salt 1/4 tsp pepper 1 Tbsp butter |
Fish: Season fillets with salt and pepper. Set a large non-stick skillet over moderately high heat. When the skillet is hot, add butter and swirl the pan to coat the bottom evenly. Add the fish to the pan. For 1 inch thick fillets, cook on one side for 4 minutes. Flip, and cook on the other side for 4 minutes. The timing should be adjusted based on the thickness and shape of your fillets. The fish is done when it is almost opaque in the center. Grouper is quite dense and the flakes don't separate easily, so be persistent when testing it for doneness. When the fish is finishing up, warm up the avocado cream sauce over low heat. To serve. Divide avocado cream sauce among 4 plates. Top it with fish, and a dollop of salsa. Serve immediately. |