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Black Grouper with Sofrito and Rock Shrimp Toast Recipe

Black Grouper with Sofrito and Rock Shrimp Toast Recipe

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Black Grouper with Sofrito and Rock Shrimp Toast

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Ingredients:

Serving

2 tbsp olive oil
2 stalks celery, finely diced
2 cloves garlic, chopped
1 bulb fennel, finely diced
1 medium yellow onion, finely diced
salt and freshly ground black pepper
1/2 cup chopped cooked bacon or pork belly
8 oz medium-size shrimp, peeled and deveined
1/2 tsp plus 2 tbsp sesame oil
2 tbsp chopped yellow onions
1 tbsp chopped fresh cilantro leaves
1/4 tsp salt
1/8 tsp cayenne pepper
3 avocados
1 large egg white
2 large egg yolks
16 slices white bread, crusts removed
6 tbsp vegetable oil
four 6-oz fillets gulf black grouper
kosher salt and freshly ground black pepper
1/2 cup olive oil
cook's note : the avocado shrimp toast recipe can easily be halved.

Directions:

For the sofrito: Heat the 2 tablespoons olive oil in a medium saute pan over medium heat for 1 minute, and then add the celery, garlic, fennel and onions. Sprinkle with salt and pepper and cook until the onions are transparent and the celery has softened, 10 minutes. Spoon the mixture into a blender and add the bacon or pork. Puree the mixture, simultaneously drizzling in the extra-virgin olive oil. Set aside.
For the shrimp toast: Put the shrimp, 1/2 teaspoon sesame oil, onion, cilantro, salt, cayenne, avocado and egg white into a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put the egg yolks, remaining 2 tablespoons sesame oil and 1/4 cup water in a shallow bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining 8 slices of bread. Press together gently but firmly. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Fry until golden brown, about 4 minutes per side. Remove from the skillet. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches. Slice each sandwich into 4 triangles to serve. Keep warm.
For the grouper: Preheat a large, nonstick skillet over medium-high heat. Sprinkle the grouper with salt and black pepper. Add the olive oil to the skillet. Carefully add the grouper to the hot pan without overcrowding. Cook until well-seared and cooked through, 3 minutes per side. Remove from the skillet.
For assembly: Ladle the sofrito into 4 shallow bowls. Place one grouper fillet on top in each bowl, and then arrange four triangles (one quartered sandwich) of shrimp toast around the grouper and sofrito. Serve any extra shrimp toast on the side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1317.18 Kcal (5515 kJ)
Calories from fat	902.56 Kcal
		% Daily Value*
Total Fat	100.28g	154%
Cholesterol	135.93mg	45%
Sodium	1682.69mg	70%
Potassium	1381.44mg	29%
Total Carbs	87.37g	29%
Sugars	7.85g	31%
Dietary Fiber	24.25g	97%
Protein	28.41g	57%
Vitamin C	24.2mg	40%
Iron	9mg	50%
Calcium	866.6mg	87%

Amount Per 100 g
Calories	243.2 Kcal (1018 kJ)
Calories from fat	166.64 Kcal
		% Daily Value*
Total Fat	18.52g	154%
Cholesterol	25.1mg	45%
Sodium	310.69mg	70%
Potassium	255.06mg	29%
Total Carbs	16.13g	29%
Sugars	1.45g	31%
Dietary Fiber	4.48g	97%
Protein	5.25g	57%
Vitamin C	4.5mg	40%
Iron	1.7mg	50%
Calcium	160mg	87%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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