Florida Grouper With Tomatillo Sauce, Florida Orange-Mango Salsa, Lump Crabmeat Guacamole, And Fried Yucca Chips Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
712
FAT
72%
CHOL
61%
SOD
422%

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Ingredients for 4 servings

1 teaspoon minced fresh ginger

Freshly ground black pepper

1 tablespoon chopped parsley leaves

1 tablespoon minced cilantro leaves

4 (6-ounce) grouper fillets

1 large firm-ripe mango, peeled, seeded and chopped

1 tablespoon chopped cilantro leaves

1/2 teaspoon ground cumin

1/2 cup finely chopped red bell pepper

1 tablespoon minced fresh jalapeno

2 teaspoons olive oil

2 ripe avocados, peeled, seeded and chopped

Minced fresh cilantro, garnish

4 shots margaritaville tequila in salted shot glasses, accompaniment

Essence, recipe follows

Pinch cayenne, or more to taste

2 pounds fresh yucca, peeled

4 lime wedges dipped in salt, garnish

1 teaspoon minced pickled jalapeno chile

1/8 teaspoon cayenne

1 tablespoon chopped garlic

1/2 cup finely chopped sweet onions, such as Vidalia

1/2 pound tomatillos, husked, cleaned and halved

3 tablespoons chopped red onions

1/2 pound lump crabmeat, picked over for shells and cartilage

2 teaspoons margaritaville tequila

1 tablespoon fresh lime juice

2 teaspoons grated orange zest

1 jalapeno, seeded and minced

1 1/2 cups chicken stock

Salt

2 teaspoons sour cream

1/2 teaspoon minced garlic

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

Essence

1/4 teaspoon salt

1 small onion, chopped

2 Florida oranges, peel and pith cut away

Vegetable oil, for frying

1 tablespoon honey

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