Floribean Style Tilefish Pan Fried With Limes, Tomato

Recipe Ingredients

		For The Sauce
1 tablespoon	15ml	Olive oil
2		Shallots - peeled, sliced
3		Garlic cloves - crushed
2 tablespoons	30ml	Coriander seeds - toasted
1 tablespoon	15ml	Cumin seed
1 teaspoon	5ml	Dry red pepper flakes
1 1/2 cups	355ml	Dry white wine
3 tablespoons	45ml	Lime juice
1/4 cup	59ml	Heavy cream
4 tablespoons	60ml	Butter - (1/2 stick) - very cold, and
		Cut in pieces
		For The Fish
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Tilefish steaks - (cut 1/2" to 3/4" thk)
2 lbs	908g / 32oz	Fresh beefsteak tomatoes - peeled, seeded, (large)
		And diced
1		Finely-chopped garlic clove
2 tablespoons	30ml	Chopped cilantro
1/4 cup	59ml	White wine
1		Avocado - peeled, pitted,
		And diced

Recipe Instructions

Begin the sauce before cooking the fish. In a saucepan over medium heat, place all of the sauce ingredients except the cream and butter. Simmer until 1/3 cup liquid remains.

Begin the fish. In a large saute pan over medium to high heat, heat the olive oil. Season the fish with salt and pepper. Add the fish to the hot oil and saute both sides for 3 to 4 minutes, or until golden. Remove the cooked fish steaks when the center bone pulls out easily with tongs, and keep warm.

Meanwhile, add the cream to the sauce and reduce over low heat for 2 minutes. Swirl in the cold butter off of the heat.

Add the tomatoes to the still hot fish pan at the same time and saute for 2 minutes before adding garlic, cilantro, and wine. Cook 1 minute. Add the avocado.

Serve by placing the fish on the bed of tomato and avocado. Strain the butter sauce through a fine mesh strainer. Drizzle sauce all around.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C11 broadcast 04-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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