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| Sweet-Crusted
Grilled Bluefish with Avocado-Corn Vinaigrette
Adapted
from "License to Grill"
by Chris Schlesinger and John Willoughby
Yield:
4 servings
- 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
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4 cloves garlic, peeled
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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
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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
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1/4 cup paprika
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1/4 cup packed brown sugar
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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.
Wine Suggestion
1998 Amani Sauvignon Blanc, Stellenbosch, South Africa
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