Emeril's Grouper and Tropical Fruit Salsa

A Complete Dinner With Some Florida Style

From the kitchen of Emeril Lagasse

Ingredients

Fish

4 grouper fillets (6 to 7 ounces each)

1 teaspoon salt

1/2 teaspoon freshly ground white pepper

4 cups vegetable stock (or fish stock)

Tropical Fruit Salsa, recipe below

Smashed Avocado, recipe below

2 large Florida oranges, peeled and segmented

Tropical Fruit Salsa

1/2 cup mango, cubed, cut into 1/4-inch dice

1/2 cup cubed pineapple, cubed, cut in 1/4-inch dice

1/2 cup orange segments, halved

1/2 cup diced, roasted red bell peppers, diced, roasted

1/4 cup poblano pepper, diced, roasted

1/4 cup red onions,finely chopped

1 teaspoon jalapeno pepper, minced

1 teaspoon garlic, minced

1/2 cup rice wine vinegar

3 tablespoons fresh cilantro, chopped

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Smashed Avocado

1 avocado, peeled, seeded, and diced

2 tablespoons red onions, minced

1 tablespoon fresh lime juice

1/8 teaspoon salt

1/8 teaspoon freshly ground white pepper

Cooking Directions

Tropical Fruit Salsa

Combine the mango, pineapple, oranges, bell peppers, poblanos, onions, jalapenos, and garlic in a bowl and stir to mix.

Add the vinegar, cilantro, salt, cayenne pepper and stir well. Adjust seasoning to taste and serve. Makes 2 1/4 cups.

Note: The salsa can be made up to 4 hours in advance, and refrigerated in an airtight container.

Smashed Avocado

Combine all the ingredients in a small bowl and gently stir to blend.

Adjust seasoning to taste.

Cover tightly and refrigerate until ready to use. Makes 3/4 cup

Grouper Fish

Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.

Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat.

Add 2 fillets and poach on medium heat until cooked through, about 5 minutes. Remove from the heat and place in a baking dish with 2 tablespoons of the poaching liquid, and cover with foil to keep warm. Cook the remaining fillets.

To serve, spoon rice pilaf in the center of each plate and top with a grouper filet. Top with the fruit salsa, and serve the smashed avocado and orange segments on the side. Serve immediately.