Black Grouper with Sofrito and Rock Shrimp Toast

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