Emeril Lagasse has some tropically inspired recipes that combine seafood with a variety of zingy flavors, including fruit salsa, avocado and coconut. Although Emeril used grouper fish, you can use any fish that you would like.(Another Florida favorite is red snapper.) He made the fish with tropical fruit salsa, smashed avocado and coconut-rice pilaf.

Ingredients

Directions

1. Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.

2. Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat.

3. 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.

4. To serve, spoon the rice pilaf in the center of each plate and top with a grouper filet. Top with the fruit salsa, and serve the smashed avocado and orange segments on the side. Serve immediately.

Makes 4 servings

Tropical Fruit Salsa

Ingredients

Directions

1. Combine the mango, pineapple, oranges, bell peppers, poblanos, onions, jalapenos, and garlic in a bowl and stir to mix.

2. Add the vinegar, cilantro, salt, cayenne pepper and stir well. Adjust seasoning to taste and serve. (The salsa can be made up to 4 hours in advance, and refrigerated in an airtight container.)

Makes about 2 1/4 cups

Smashed Avocado

Ingredients

Directions

1. Combine all the ingredients in a small bowl and gently stir to blend.

2. Adjust seasoning to taste.

3. Cover tightly and refrigerate until ready to use.

Makes 3/4 cup

Coconut-Cilantro Rice Pilaf

Ingredients

Directions

1. Heat the oil in a heavy 4-quart saucepan over medium-high heat.

2. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes.

3. Add the rice, stir to coat with the oil, and cook for 1 minute.

4. Add the vegetable stock, coconut milk, Coco Lopez, salt, and pepper, and bring to a light boil.

5. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.

6. Remove from the heat and let sit 10 minutes. Fluff with a fork and stir in the cilantro. Serve hot with the poached grouper.

Makes 4 cups

Recipes copyright 2002, Emeril Lagasse.

SEARCH FOR MORE RECIPES   Web    GMA Recipes

Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.