When I read about Joelen’s Caribbean Adventure blogging event, I knew that this recipe, one I made at the beginning of the summer, would be perfect for it! Grouper is hard to come by in these parts, and the frozen grouper I got at Jungle Jim’s was a little on the thin side (not to mention that I’m not a baked/poached/not sauteed fish fan), so it was only natural that I modified the recipe a bit to dredge the grouper in flour and saute in a pan instead. Otherwise, I followed the recipe exactly. This was delicious! Everything played off each other so very well, and I’ve been meaning to make this again. Yay for Floribbean!
Poached Grouper with Mango Salsa and Coconut Cilantro Rice Pilaf Recipe
recipe courtesy Emeril Lagasse
4 (6 to 7-ounce) grouper fillets
1/2 teaspoon ground white pepper
4 cups vegetable stock
1/4 cup sweetened flaked coconut
1 avocado, peeled and pitted
1/2 lime, juiced
Coconut-Cilantro Rice Pilaf, recipe follows
Mango Salsa, recipe follows
Yuca chips, for garnish
Preheat the oven to 350 degrees F.
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 in the same manner.
Meanwhile, spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes.
Smash avocado in a small bowl with a fork. Add lime juice and season with salt.
To serve, spoon a portion of the rice onto a plate, and place a grouper fillet on top. Decoratively arrange mango salsa and smashed avocado around fish, and place several yuca chips in each. Serve immediately garnished with toasted coconut.
Coconut Cilantro Rice Pilaf:
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
1 teaspoon salt
1/2 teaspoon ground white pepper
3 tablespoons chopped fresh cilantro
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot with the Poached Grouper.
1 ripe mango, peeled, seeded, and diced
1/4 cup finely chopped poblano pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1 1/2 teaspoons minced garlic
1/2 cup rice wine vinegar
2 tablespoons finely chopped fresh cilantro leaves
1/8 teaspoon salt
Combine the mango, poblano, red bell pepper, onions, and garlic in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.