4 (6 to 7 ounce) grouper fillets
1 teaspoon salt
1/2 teaspoon ground white pepper
4 cups vegetable stock
1/4 cup sweetened flaked coconut
1 avocado, peeled and pitted
1/2 lime, juiced
Corn Tortilla Chips, as a garnish
To make the Mango Salsa
1 cup diced fresh mango
1/3 cup roasted red peppers, drained &
diced
1/3 cup diced red onion
1 jalapeno pepper, seeded, minced
2 tablespoons fresh mint, chopped
1 tablespoon fresh lime juice
Combine all ingredients and chill.
Serve with grilled fish or chicken.
Makes 1 1/2 cups of mango salsa. Let stand in fridge tightly
covered for 3 hours before serving
To make the
COCONUT CILANTRO RICE PILAF
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 teaspoon salt
3 tablespoons
chopped fresh cilantro
1/2 teaspoon ground white pepper
1 1/2 cups vegetable stock or shrimp
stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut
Heat the oil in a heavy 4-quart
saucepan over medium-high heat. Add the onions, bell
peppers, shallots, and garlic, and cook, stirring, for 2
minutes. Add the rice, stir to coat with the oil, and cook
for 1 minute. Add the vegetable stock, coconut milk,
sweetened cream of coconut, salt, and pepper, and bring to a
light boil. Reduce the heat to low, cover, and simmer until
the rice is tender and all the liquid is absorbed, 20 to 22
minutes.
Remove from the heat and let sit 10 minutes. Fluff with a
fork,
stir in the cilantro
and serve hot with the Poached Grouper..
