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Poached Grouper with Mango Salsa and Coconut Cilantro Rice Pilaf (Emeril Lagasse) Recipe

Poached Grouper with Mango Salsa and Coconut Cilantro Rice Pilaf (Emeril Lagasse) Recipe

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Poached Grouper with Mango Salsa and Coconut Cilantro Rice Pilaf (Emeril Lagasse)

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Ingredients:

Serving

4 (6 to 7-oz) grouper fillets
salt
1/2 tsp 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
2 tbsp olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tbsp minced shallots
1 tsp minced garlic
1 1/4 cups long- grain white rice
1 1/2 cups vegetable stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
1 tsp salt
1/2 tsp ground white pepper
3 tbsp chopped fresh cilantro
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 tsp minced garlic
1/2 cup rice wine vinegar
2 tbsp finely chopped fresh cilantro leaves
1/8 tsp salt

Directions:

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:
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.
Mango Salsa:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1660.34 Kcal (6952 kJ)
Calories from fat	278.35 Kcal
		% Daily Value*
Total Fat	30.93g	48%
Cholesterol	18.35mg	6%
Sodium	51837.66mg	2160%
Potassium	878.82mg	19%
Total Carbs	279.3g	93%
Sugars	34.58g	138%
Dietary Fiber	7.64g	31%
Protein	13.14g	26%
Vitamin C	76mg	127%
Vitamin A	0.6mg	20%
Iron	12mg	67%
Calcium	53.7mg	5%

Amount Per 100 g
Calories	237.03 Kcal (992 kJ)
Calories from fat	39.74 Kcal
		% Daily Value*
Total Fat	4.42g	48%
Cholesterol	2.62mg	6%
Sodium	7400.19mg	2160%
Potassium	125.46mg	19%
Total Carbs	39.87g	93%
Sugars	4.94g	138%
Dietary Fiber	1.09g	31%
Protein	1.88g	26%
Vitamin C	10.9mg	127%
Vitamin A	0.1mg	20%
Iron	1.7mg	67%
Calcium	7.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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