Emeril's Grouper and Tropical Fruit Salsa
A Complete Dinner With Some Florida Style
Emeril Lagasse headed to the sunny shores of Miami, Fla. for some tropically inspired recipes that combine seafood with a variety of zingy flavors, including fruit salsa, avocado and coconut.
He made the fish with tropical fruit salsa and smashed avocado.
Although Emeril used grouper fish, you can use any fish that you would like, such as red snapper, another Florida favorite.
Try it for yourself!
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.
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
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.