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1
Season fish with salt, pepper, cumin, paprika.
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2
Heat a nonstick skillet over medium high heat.
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3
Add 1 tablespoon oil, 1 turn of the pan.
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4
Heat an ovenproof serving plate in a warm oven.
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5
Saute fish 3 minutes on each side or until opaque.
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6
Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter.
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7
Cover the fish to keep it warm.
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8
Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan.
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9
Over medium high heat, quickly saute the red onion, jalapeno and the garlic.
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10
Saute a minute or so, add the diced tomatillos with seeds and juices.
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11
Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
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12
Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux.
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13
Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper.
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14
Saute 2 or 3 minutes.
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15
Working on a plate to catch the milky juices, scrape corn off the cob.
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16
Break up the kernels and pour into the skillet.
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17
Combine corn with peppers and onions.
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18
Season with a sprinkle of sugar, a dash of cayenne pepper and salt.
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19
When mixture bubbles, reduce heat to simmer.
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20
Cut butter into pieces and stir into corn mixture.
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21
Allow mixture to simmer and cook until creamy, 5 to 7 minutes.
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22
While corn is working, go back to your sauce for the fish.
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23
Add the beer and the juice of 1/2 lime and cilantro to the pan.
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24
Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets.
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25
Garnish platter with a few extra sprigs of the cilantro.
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26
Cut avocados in 1/2 lengthwise and remove pits.
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27
Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt.
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28
Arrange on the serving plate.
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29
To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter.
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30
The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
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31
Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.
