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.


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