Ingredients

# Four grouper fillets, 6 to 7 ounces each
# 1 teaspoon salt
# 1/2 teaspoon freshly ground white pepper
# 4 cups vegetable stock, or fish stock
# Tropical Fruit Salsa, recipe below
# Smashed Avocado, recipe below
# 2 large Florida oranges, peeled and segmented

Directions

1. Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.

2. Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat.

3. Add 2 fillets and poach on medium heat until cooked through, about 5 minutes. Remove from the heat and place in a baking dish with 2 tablespoons of the poaching liquid, and cover with foil to keep warm. Cook the remaining fillets.

4. To serve, spoon the rice pilaf in the center of each plate and top with a grouper filet. Top with the fruit salsa, and serve the smashed avocado and orange segments on the side. Serve immediately.

Makes 4 servings

Tropical Fruit Salsa

Ingredients

# 1/2 cup cubed mango (cut into 1/4-inch dice)
# 1/2 cup cubed pineapple (cut in 1/4-inch dice)
# 1/2 cup halved orange segments
# 1/2 cup diced, roasted red bell peppers
# 1/4 cup diced, roasted poblano pepper
# 1/4 cup finely chopped red onions
# 1 teaspoon minced jalapeno pepper
# 1 teaspoon minced garlic
# 1/2 cup rice wine vinegar
# 3 tablespoons chopped fresh cilantro
# 1/4 teaspoon salt
# 1/8 teaspoon cayenne pepper

Directions

1. Combine the mango, pineapple, oranges, bell peppers, poblanos, onions, jalapenos, and garlic in a bowl and stir to mix.

2. Add the vinegar, cilantro, salt, cayenne pepper and stir well. Adjust seasoning to taste and serve. (The salsa can be made up to 4 hours in advance, and refrigerated in an airtight container.)

Makes about 2 1/4 cups