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Adapted
from "License to Grill" by Chris Schlesinger and John
Willoughby.
Yield: 4 servings |
Wine
Suggestion
1998 Amani Sauvignon Blanc, Stellenbosch, South
Africa
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Four 8-ounce bluefish fillets, 1 1/2 to 2 inches thick
Avocado-Corn Vinaigrette
1 ear corn, husked, desilked, blanched in boiling salted water
for 2 minutes, drained, and kernels cut off the cob
1 large avocado, peeled and pitted
4 cloves garlic, peeled
1 Tablespoon fresh chile pepper of your choice, minced (or more
depending on your heat tolerance)
3/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup red wine vinegar
1/4 cup fresh cilantro (or parsley), roughly chopped
Salt and freshly cracked black pepper
Rub
1/4 cup cumin seeds, toasted, or 2 Tablespoons ground cumin
1/4 cup coriander seeds, toasted, or 2 Tablespoons ground coriander
1/4 cup paprika
1/4 cup packed brown sugar
Salt and freshly cracked black pepper to taste
To make the vinaigrette, place the corn, avocado, garlic and
chile pepper in a food processor and purée until smooth.
Slowly drizzle in the oil. Add the remaining vinaigrette ingredients
and pulse to mix. Cover and chill in refrigerator until ready
to serve. (You may also mash the corn, avocado and garlic together
with a large wooden spoon, as if you were creaming butter and
sugar, and stir in the remaining ingredients.)
To prepare the rub, in a small bowl, combine all of the ingredients
and mix well.
Rub the bluefish fillets well with the spice rub and place on
the grill, skin side up, over medium-low fire. Cook for 5 minutes.
Flip and cook for an additional 5 to 8 minutes. To check for
doneness, cut into one of the fillets to be sure it is opaque
through the center.
Serve hot off the grill, drizzled with the chilled vinaigrette.
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