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1
Preheat the oven to 350 degrees F.
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2
Season each fillet on both sides with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.
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3
Bring the vegetable stock to a simmer in a large saucepan or deep skillet large enough to hold 2 fillets flat.
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4
Add 2 fillets and poach on medium heat until cooked through, about 5 minutes.
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5
Remove from the heat and place in a baking dish with 2 tablespoons of the poaching liquid, and cover with foil to keep warm.
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6
Cook the remaining fillets in the same manner.
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7
Meanwhile, spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes.
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8
Smash avocado in a small bowl with a fork.
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9
Add lime juice and season with salt.
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10
To serve, spoon a portion of the rice onto a plate, and place a grouper fillet on top.
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11
Decoratively arrange mango salsa and smashed avocado around fish, and place several yuca chips in each.
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12
Serve immediately garnished with toasted coconut.
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13
Heat the oil in a heavy 4-quart saucepan over medium-high heat.
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14
Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes.
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15
Add the rice, stir to coat with the oil, and cook for 1 minute.
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16
Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil.
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17
Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes.
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18
Remove from the heat and let sit 10 minutes.
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19
Fluff with a fork, stir in the cilantro, and serve hot with the Poached Grouper.
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20
Combine the mango, poblano, red bell pepper, onions, and garlic in a bowl and stir to combine.
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21
Add the vinegar, cilantro, and salt, and stir well.
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22
Adjust seasoning, to taste, and serve.
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23
The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.
