INGREDIENTS:4 8-ounce fillets, mahi-mahi, grouper, halibut, fresh tuna or red snapper
Smoked Florida Tomato Coulis:
4 cups fresh tomatoes, halved
2 cups Spanish onion, chopped
2 Tbsp. garlic, peeled, chopped, and minced
1 bay leaf
1 Tbsp. olive oil
¼ cup Chardonnay
1 cup chicken stock
¼ cup tomato paste
1/3 cup basil leaves, chopped
½ cup unsalted butter
to taste, salt and ground black pepper
Rock Shrimp Salsa:
8 ounces rock shrimp, cooked
2 1/3 cups fresh tomatoes, diced
½ cup yellow pepper, diced
½ cup green pepper, diced
2 Tbsp. jalapeños, minced
1 cup cilantro, chopped leaves
2 Tbsp. Bermuda onion, diced
1 ½ tsp. lime juice (preferably Key lime)
to taste, salt and ground black pepper DIRECTIONS:For Smoked Florida Tomato Coulis:
Smoke the tomatoes until they take on a good flavor, 10 to 45 minutes, depending on type of smoker. Coarsely chop when cooled. In a saucepan, sauté onion, garlic, and bay leaf in olive oil until transparent. Deglaze with Chardonnay. Add tomatoes, stock, and tomato paste. Bring to a boil. Reduce heat to low and simmer, uncovered, for 35 minutes. Place tomato mixture in a blender and carefully purée with basil and butter. Season to taste with salt and black pepper. Strain only through a large hole china cap so the sauce will not lose its body. Yields 2 cups.
For Rock Shrimp Salsa:
In a bowl, combine all ingredients. Yields 4 ½ cups.
To assemble: Grill four 8-ounce fillets until done, as desired. Set aside. On four serving plates, place a pool of smoked Florida tomato coulis. In center of the plates, place a mound of sweet potato mashed with ripe plantains. Place fish on top of the potatoes. Spoon rock shrimp salsa around outside of the plate. Garnish with sprigs of fresh cilantro, if desired. SERVINGS:4 servings From:Executive Chef Paul Riso, California Cafe, Ft. Lauderdale, Florida PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE
