| 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 |
T |
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 |
t |
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 Converted by MM_Buster v2.0l.
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