Grouper Macadamia with Pineapple Tomato Salsa
|For pineapple tomato salsa|
|Finely diced pineapple||2 Cup (32 tbs)|
|Plum tomatoes||10 , peeled, seeded, and diced|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), chopped|
|Jalapenos||2 , seeded and finely chopped|
|Cilantro||1 Bunch (100 gm), chopped|
|White vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Black pepper||1 Tablespoon|
|Grouper fillets||2 Pound, cut into 4-ounce portions|
|Lime juice||2 Tablespoon (Of 1 Lime)|
|Avocado||1 , pitted, peeled, and pureed|
|Macadamia nuts||1⁄2 Cup (8 tbs), toasted and coarsely chopped|
1)To prepare salsa, ina bowl, mix together, pineapple, tomatoes, bell pepper, scallions, onion, cloves, jalapenos, cilantro, white vinegar, olive oil, salt and black pepper. Season. Place in refrigerator.
2)Preheat oven to 350 degrees F.
3)To prepare fish, take a greased baking pan and place fish in it.
4)Season with pepper and salt and bake for 5 to 10 minutes until done.
5)Add limejuice, avocado puree and coat top of fish with this.
7)Replace in oven and let nuts become hot. Fish is done when it flakes easily with a fork.
8)On serving plates, spoon a dollop of salsa in center, with a fish piece on the side.
9)Serve hot garnished with lime wedges, and cilantro sprigs.