| | === FOR THE SAUCE === |
| 1 | tb | Olive oil |
| 2 | | Shallots; peeled, sliced |
| 3 | | Garlic cloves; crushed |
| 2 | tb | Coriander seeds; toasted |
| 1 | tb | Cumin seed |
| 1 | ts | Dry red pepper flakes |
| 1 1/2 | c | Dry white wine |
| 3 | tb | Lime juice |
| 1/4 | c | Heavy cream |
| 4 | tb | Butter - (1/2 stick); very cold, and |
| | Cut in pieces |
| | === FOR THE FISH === |
| 2 | tb | Olive oil |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| 2 | lb | Tilefish steaks -; (cut 1/2" to 3/4" thk) |
| 2 | lg | Fresh beefsteak tomatoes; peeled, seeded, |
| | And diced |
| 1 | | Finely-chopped garlic clove |
| 2 | tb | Chopped cilantro |
| 1/4 | c | White wine |
| 1 | | Avocado; peeled, pitted, |
| | And diced |
