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Ingredients

Salsa:

• 2 Florida oranges, peel and pith cut away
• 1 large firm-ripe mango, peeled, seeded and chopped
• 1/2 cup finely chopped sweet onions, such as Vidalia
• 1/2 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon minced fresh jalapeno
• 2 teaspoons olive oil
• 2 teaspoons grated orange zest
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon salt
• Pinch cayenne, or more to taste

Tomatillo Sauce:

• 1/2 pound tomatillos, husked, cleaned and halved
• 1 small onion, chopped
• 1 1/2 cups chicken stock
• 1 teaspoon minced pickled jalapeno chile
• 1 tablespoon chopped garlic
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon chopped parsley leaves
• 1 tablespoon honey

Lump Crabmeat Guacamole:

• 2 ripe avocados, peeled, seeded and chopped
• 1 jalapeno, seeded and minced
• 3 tablespoons chopped red onions
• 1 tablespoon minced cilantro leaves
• 1 tablespoon fresh lime juice
• 2 teaspoons margaritaville tequila
• 2 teaspoons olive oil
• 2 teaspoons sour cream
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1/2 pound lump crabmeat, picked over for shells and cartilage

Grouper:

• 4 (6-ounce) grouper fillets
• Essence, recipe follows
• Salt
• Freshly ground black pepper

Fried Yucca Chips:

• 2 pounds fresh yucca, peeled
• Vegetable oil, for frying
• Essence
• Salt
• 4 shots margaritaville tequila in salted shot glasses, accompaniment
• 4 lime wedges dipped in salt, garnish
• Minced fresh cilantro, garnish

Salsa:

Description

Food Network Invites You To Try This Florida Grouper With Tomatillo Sauce, Florida Orange-Mango Salsa, Lump Crabmeat Guacamole, And Fried Yucca Chips Recipe From Emeril Lagasse.

Food Network