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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
1 tsp salt
1/2 tsp ground white pepper
4 cups vegetable stock
1/4 cup sweetened flaked coconut
mango salsa , recipe follows
coconut-cilantro rice pilaf, recipe follows
1 avocado, peeled and pitted
1/2 lime, juiced
salt
corn tortilla chips , as a garnish
1 ripe mango, peeled, seeded, and diced
1/4 cup finely chopped poblano
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
11/2 tsp minced garlic
2 tbsp finely chopped fresh cilantro
1/2 cup rice wine vinegar
1/8 tsp salt
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 tsp salt
1/2 tsp ground white pepper
1 1/2 cups vegetable stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
3 tbsp chopped fresh cilantro

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.
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, and place a grouper fillet on top. Decoratively arrange mango salsa and smashed avocado around fish, and place several tortilla chips in each. Serve immediately.
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.
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, 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1756.13 Kcal (7353 kJ)
Calories from fat	341.21 Kcal
		% Daily Value*
Total Fat	37.91g	58%
Cholesterol	18.35mg	6%
Sodium	52611.85mg	2192%
Potassium	963.99mg	21%
Total Carbs	286.44g	95%
Sugars	34.31g	137%
Dietary Fiber	9.05g	36%
Protein	14.32g	29%
Vitamin C	65.1mg	108%
Vitamin A	0.6mg	20%
Iron	13mg	72%
Calcium	107.7mg	11%

Amount Per 100 g
Calories	248.54 Kcal (1041 kJ)
Calories from fat	48.29 Kcal
		% Daily Value*
Total Fat	5.37g	58%
Cholesterol	2.6mg	6%
Sodium	7446.13mg	2192%
Potassium	136.43mg	21%
Total Carbs	40.54g	95%
Sugars	4.86g	137%
Dietary Fiber	1.28g	36%
Protein	2.03g	29%
Vitamin C	9.2mg	108%
Vitamin A	0.1mg	20%
Iron	1.8mg	72%
Calcium	15.2mg	11%

* 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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