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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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