Ingredients:
- 4 x 6oz grouper fillets
- 1qt fish stock
- 10 stalks of lemongrass (bruised)
- 1 avocado, peeled and mashed
- pinch of crushed red pepper flakes
- 1 1/2 cups sweetcorn kernels
- 1 tbsp red onion, finely diced
- 1 tbsp cilantro, chopped
- scotch bonnet pepper to taste
- salt and pepper to taste
Method:
- Blend avocado, lime juice until smooth, use a little fish stock if necessary
- Mix melon, corn, onion, cilantro and scotch bonnet together. Season with salt and pepper
- Bring stock to a boil with the lemongrass, then simmer for 5 minutes
- Strain and discard lemongrass
- Poach grouper in the barely simmering stock (do not allow to boil), until cooked in the center
- Place a swipe of avocado puree on the plates, pile of the salsa and the fish on top
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