Emeril Lagasse Tells Hook & Barrel His Favorite Fish Recipes

Chef Emeril Lagasse needs no introduction to fans of the Food Network or the people of his hometown of Falls River, Massachusetts.

The New Orleans legend trained in Paris, helmed Commander's Palace for nearly eight years, and built one of the most recognised brands in American food culture.

Now he's cooked up two of his favorite fish recipes exclusively for Hook & Barrel readers.

Below: a Tuna Tartare with Spicy Mayo and Soy Wasabi Vinaigrette, and a Grilled Mahi-Mahi with Tropical Salsa and Coconut Rice.

READ MORE: Brown Trout Recipe: Pan-Fried Fish with Sweet Pea Risotto

Tuna Tartare with Spicy Mayonnaise, Mizuna and Soy Wasabi Vinaigrette

Soy-Wasabi Vinaigrette Ingredients:

• 1 Tbsp. soy sauce
• 2 tsp. wasabi
• 1 Tbsp. mirin
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. peanut or canola oil

Spicy Tuna Tartare Ingredients:

• 1 Tbsp. finely chopped shallots
• 2 Tbsp. mayonnaise
• 1 Tbsp. honey
• 2 tsp. spicy chili paste
• 1 1/2 tsp. sesame oil
• 1 tsp. soy sauce
• 1 tsp. wasabi paste
• 1 lb. sushi-grade tuna, cut into 1/4-inch cubes
• 1 Haas avocado, peeled, seeded, and chopped into 1/4-inch cubes
• 1/2 cup finely chopped cucumber
• 1 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 cups mizuna or other bitter greens
• 2 Tbsp. finely sliced green onion tops
• 2 tsp. black or white sesame seeds, toasted, for garnish

Method:

1. In a small bowl, whisk together soy sauce, wasabi, mirin, rice wine vinegar and canola oil. Set aside while you prepare the tuna tartare.
2. In a medium bowl, combine shallots, mayonnaise, honey, chili paste, sesame oil, soy sauce, and wasabi, and stir well to combine. Gently fold in tuna, the avocado cubes, and cucumber and season with salt and pepper. Refrigerate while you prepare the plates.
3. In a medium bowl, toss the mizuna with the vinaigrette to coat. Divide the tuna tartare between the four plates and top with the mizuna greens. Garnish each plate with green onions and sesame seeds and serve immediately.

Grilled Mahi-Mahi with Tropical Salsa and Coconut Rice

Mahi-Mahi Ingredients:

• 1/2 cup sliced yellow onions
• 1/2 cup olive oil
• 1/2 cup fresh-squeezed orange juice
• 1/4 cup fresh-squeezed lime juice
• 2 Tbsp. fresh cilantro
• 5 cloves garlic, smashed
• 1 tsp. salt
• 1 tsp. cumin
• 1/2 tsp. crushed red pepper flakes
• 4 (6- to 8-oz.) troll-caught mahi-mahi fillets, skin on
• Coconut Rice (see below)
• Tropical Salsa (see below)
• Toasted coconut flakes, garnish
• Chopped cilantro, garnish

Method:

1. In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and red pepper flakes. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover, and refrigerate for up to one hour.
2. Preheat a grill and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to a minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about six minutes, depending upon thickness. Remove from the grill.
3. Spoon the coconut rice into the center of four large plates. Arrange one fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice Ingredients:

• 1 cup coconut milk
• 1 1/2 cups water
• 1 tsp. salt
• 3/4 tsp. sugar
• 1 cup long-grain white rice
• 3 Tbsp. chopped fresh cilantro

1. In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. 
2. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Tropical Salsa Ingredients:

• 1 ripe mango, peeled, seeded, and diced
• 1 ripe avocado, peeled, seeded, and diced
• 1/2 cup diced fresh pineapple
• 1/4 cup minced red onions
• 1/4 cup minced red bell peppers
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 tablespoon minced jalapen͂o
• 1 teaspoon minced garlic
• Pinch salt

1. Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapen͂o, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.