Grouper With Tomato Avocado Grilled Vidalia Onions And Basil Lime Vinaigrette Recipes

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

GROUPER WITH TOMATO, AVOCADO, GRILLED VIDALIA ONIONS AND BASIL-LIME VINAIGRETTE

Steps:

• 1. Heat grill to high or oven to 400 degrees. Arrange onions on a baking sheet. Brush lightly with olive oil, then season with ½ teaspoon each salt and pepper. Grill onions until tender, sweet and slightly charred, 4-5 minutes per side. Or roast in oven 15 minutes. Transfer cooked onions to a mixing bowl and separate rings. Add tomatoes and avocado to bowl. Set aside. 2. Make vinaigrette: In a separate bowl, whisk together lime juice, olive oil and basil. 3. Make salad: Toss vinaigrette with onion-tomato-avocado mixture. Season with 1 teaspoon salt and ½ teaspoon pepper. Allow salad to marinate, tossing occasionally, at room temperature 10-15 minutes. (This allows the avocados to break down slightly and thicken the vinaigrette.) 4. Meanwhile, season fish fillets on both sides with remaining salt and pepper. Place fillets skin-side down on hot grill and cook until fillets begin to pull away from grill rack, 6-7 minutes. Flip and cook until fillets are golden brown and cooked through, 4-5 minutes more. Alternatively, cook on stove: Heat peanut oil in a cast-iron skillet set over high heat. Place fish fillets, skin-side down, into pan and cook until skin is crisp and begins to loosen from pan, 8-10 minutes. Flip and cook until fish is just cooked through, 2-3 minutes more. Remove fish fillets from heat and keep warm. 5. To serve, arrange 1 tomato slice each in center of 6 dinner plates, then place grilled onions and avocado slices on top of tomatoes. Top each salad with another tomato slice. Spoon 2-3 tablespoons vinaigrette over and around each salad. Top salad with fish fillets. Toss arugula in a mixing bowl with remaining vinaigrette and add to top of fish.

GROUPER WITH TOMATO AND BASIL

Steps:

• Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
• Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.