Black Grouper with Sofrito and Rock Shrimp Toast

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Sofrito:

2 tablespoons olive oil, plus 1/2 cup extra-virgin olive oil

2 stalks celery, finely diced

2 cloves garlic, chopped

1 bulb fennel, finely diced

1 medium yellow onion, finely diced

Salt and freshly ground black pepper

1/2 cup chopped cooked bacon or pork belly

Avocado Shrimp Toast:

8 ounces medium-size shrimp, peeled and deveined

1/2 teaspoon plus 2 tablespoons sesame oil

2 tablespoons chopped yellow onions

1 tablespoon chopped fresh cilantro leaves

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

3 avocados

1 large egg white

2 large egg yolks

16 slices white bread, crusts removed

6 tablespoons vegetable oil

Gulf Black Grouper:

Four 6-ounce fillets gulf black grouper

Kosher salt and freshly ground black pepper

1/2 cup olive oil