| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce06 |
2 |
servings |
INGREDIENTS
| 1/2 |
c |
Cubed mango -; (1/4" dice) |
| 1/2 |
c |
Cubed pineapple -; (1/4" dice) |
| 1/2 |
c |
Cubed papaya -; (1/4" dice) |
| 1 |
c |
Diced assorted roasted; peeled peppers |
|
|
(such as red bell; poblano and jalapeno) |
| 2 |
tb |
Chopped cilantro; plus extra |
|
|
Minced fine; for garnish |
|
|
Juice of 2 limes |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Thin Grouper or sole fillets ; (5 to 6 oz ea) |
|
|
Southwest Spice; see * note |
| 1 |
ts |
Finely-minced red bell pepper; for garnish |
INSTRUCTIONS
* 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Emeril Lagasse
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