Poached Grouper with Mango Salsa and Coconut-Cilantro Rice Pilaf

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (6 to 7 ounce) grouper fillets
  • 1 teaspoon salt
  • 1/2 teaspoon 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
  • Mango Salsa:
  • 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 teaspoons minced garlic
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 cup rice wine vinegar
  • 1/8 teaspoon salt
  • 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 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 1/2 cups vegetable stock or shrimp stock
  • 1/2 cup coconut milk
  • 1/2 cup sweetened cream of coconut
  • 3 tablespoons 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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Poached Pear and Raspberry Trifle

    Recipe courtesy of Emeril Lagasse