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Grouper With Tropical Fruit Salsa

  • Yield: 2 servings


  • 1/2 cup cubed mango (cut in 1/4-inch dice)
  • 1/2 cup cubed pineapple (cut in 1/4-inch dice)
  • 1/2 cup cubed papaya (cut in 1/4-inch dice)
  • 1 cup diced assorted roasted, peeled peppers (such as red bell, poblano and jalapeno)
  • 2 tablespoons chopped cilantro plus extra minced fine, for garnish
  • Juice of 2 limes
  • Salt and pepper
  • 2 (5 to 6-ounce) thin grouper or sole fillets
  • Southwest seasoning
  • 1 teaspoon finely-minced red bell pepper, for garnish


  • In a small bowl combine fruit, peppers, cilantro and lime juice; season to taste with salt and pepper. Let sit while you prepare fish.
  • Heat a cast-iron skillet over high heat until just smoking. Season both sides of fish fillets with salt, pepper and Southwest seasoning, patting it in with your hands. Sear fish until browned and crisp, about 2 minutes per side, turning once. Serve fish fillet with salsa spooned over. Garnish rims of plate with minced cilantro and red pepper.