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Recipe

Poached Grouper With Mango Salsa And Coconut Cilantro Rice Pilaf

  • Yield: 4 servings

Ingredients

  • For the Fish:
  • 4 (6 to 7-ounce) grouper fillets
  • Salt
  • 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
  • Mango Salsa
  • Yuca chips, for garnish
  • For the 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

Directions

  • For the Fish: 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.
  • For the Coconut Cilantro Rice Pilaf: 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 and serve hot with the Poached Grouper.