Grouper with tropical fruit salsa

Yield: 2 servings

Measure Ingredient
½ cup cubed mango -; (1/4 dice)
½ cup cubed pineapple -; (1/4 dice)
½ cup cubed papaya -; (1/4 dice)
1.00 cup diced assorted roasted; peeled peppers
1 \N (such as red bell; poblano and jalapeno)
2.00 tablespoon chopped cilantro; plus extra
1 \N minced fine; for garnish
1 \N juice of 2 limes
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
2.00 \N thin grouper or sole fillets -; (5 to 6 oz ea)
1 \N southwest spice; see * note
1.00 teaspoon finely-minced red bell pepper; for garnish

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

In a small bowl combine fruit, peppers, cilantro and lime juice; season to taste with salt and pepper. Let sit while you prepare fish.

Heat a cast-iron skillet over high heat until just smoking. Season both sides of fish fillets with salt, pepper and Southwest Spice, patting it in with your hands. Sear fish until browned and crisp, about 2 minutes per side, turning once. Serve fish fillet with salsa spooned over. Garnish rims of plate with minced cilantro and red pepper. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-060 broadcast 04-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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