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1
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.
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2
Sprinkle with salt and pepper and cook until the onions are transparent and the celery has softened, 10 minutes.
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3
Spoon the mixture into a blender and add the bacon or pork.
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4
Puree the mixture, simultaneously drizzling in the extra-virgin olive oil.
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5
Set aside.
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6
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.
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7
Do not puree.
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8
Put the egg yolks, remaining 2 tablespoons sesame oil and 1/4 cup water in a shallow bowl and whisk to blend.
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9
Spread equal amounts of the shrimp mixture onto 8 slices of the bread.
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10
Top with the remaining 8 slices of bread.
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11
Press together gently but firmly.
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12
Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat.
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13
Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides.
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14
Fry until golden brown, about 4 minutes per side.
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15
Remove from the skillet.
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16
Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches.
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17
Slice each sandwich into 4 triangles to serve.
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18
Keep warm.
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19
For the grouper: Preheat a large, nonstick skillet over medium-high heat.
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20
Sprinkle the grouper with salt and black pepper.
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21
Add the olive oil to the skillet.
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22
Carefully add the grouper to the hot pan without overcrowding.
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23
Cook until well-seared and cooked through, 3 minutes per side.
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24
Remove from the skillet.
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25
For assembly: Ladle the sofrito into 4 shallow bowls.
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26
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.
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27
Serve any extra shrimp toast on the side.
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28
Note: This recipe differs from what appears in the episode.
