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

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

Categories Fish

Yield 6

Number Of Ingredients 12

Ingredients

2 large Vidalia onions, cut into 1-inch thick slices (about 5 or 6 slices each)
¼ cup olive oil
1 tablespoon kosher salt
2½ teaspoons freshly ground black pepper
4 large, ripe heirloom tomatoes, cored and cut into 1-inch-thick slices
4 ripe Haas avocados, halved, peeled, seeded and sliced into 1/2-inch thick slices
1 cup fresh lime juice
1 cup extra-virgin olive oil
⅔ cup julienned fresh basil leaves
6 (6-ounce) skin-on grouper fillets
2 tablespoons peanut oil, optional
3 cups fresh arugula

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.