INGREDIENTS (Serves 2)
8 oz Rockfish fillet
(cut into 2 portions)
Salt & Pepper to taste
¼ cup Corn Starch
2 Tbsp Olive oil
3 Tbsp Lime juice, fresh
2 Tbsp Rice vinegar
½ tsp Paprika
½ tsp Salt
¼ tsp Black Pepper
3 cups spinach leaves
½ Avocado sliced into 6 slices
½ Mango sliced into 6 slices
PREPARATION
Pat fish completely dry with paper towels. Preheat a large sauté pan on medium-high heat. Season lightly with sea salt and fresh ground pepper and lightly dust the fish with cornstarch. Coat the bottom of the pan with oil. Carefully lay the fish in the pan. Pan sear for several minutes, on both sides until fish is just done.
Whisk oil, lime juice, vinegar, paprika, salt and pepper together. Toss spinach with 2/3 of the Lime Vinaigrette.
Serve: place spinach on a serving plate, add three slices each of avocado and mango on the spinach. Place pan seared rockfish fillet
on top and drizzle with remaining lime vinaigrette.