Grouper With Tropical Fruit Salsa

Recipe Ingredients

1/2 cup	118ml	Cubed mango - (1/4" dice)
1/2 cup	118ml	Cubed pineapple - (1/4" dice)
1/2 cup	118ml	Cubed papaya - (1/4" dice)
1 cup	146g / 5.1oz	Diced assorted roasted, peeled peppers
		(such as red bell, poblano and jalapeno)
2 tablespoons	30ml	Chopped cilantro - plus extra
		Minced fine, for garnish
		Juice of 2 limes
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Grouper or sole fillets - (5 to 6 oz ea)
		Southwest Spice - see * note
1 teaspoon	5ml	Finely-minced red bell pepper - for garnish

Recipe 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.

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

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