Monday, June 30, 2008


  • Salt and pepper
  • Flour, for dusting
  • 3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
  • Canola oil, for frying
  • 1 red onion, julienne
  • 2 red peppers, julienne
  • 2 yellow peppers, julienne
  • 1 carrot, peeled sliced in thin rounds
  • 4 cloves garlic, sliced thin
  • 1/4 jalapeno chile, minced
  • 1 tablespoon ketchup
  • 2 tablespoons red wine vinegar
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 1 shot hot pepper sauce
  • 2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt
  • Season fish with salt and pepper, and dust with flour.
  • Heat a skillet and add canola oil to it.
  • Saute the fish until brown on both sides.
  • Remove from the pan and place in a deep pan.
  • Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent.
  • Add the ketchup and cook 1 more minute.
  • Remove from the heat and add all other ingredients, except the avocado.
  • Cover the fish with all ingredients and allow to cool to room temperature.
  • Cover and place in refrigerator for 2 days.
  • Serve with avocado slices.

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