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

Steps:

• Preheat a grill over medium heat.
• Cover a large tray with tomato quarters, and set aside.
• Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
• In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.

Steps:

• Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
• Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
• Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
• Serve each fillet with vegetables. Garnish with fresh parsley.

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.

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.