FISH WITH GRILLED FRUIT SALSA
Provided by Guy Fieri
Categories main-dish
Time 1h14m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat grill to medium-high heat. Rub each piece lightly with canola oil.
- Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard.
- Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper.
- In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish.
- Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa.
FISH TACOS WITH FRESH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
- Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
FISH TACOS WITH TROPICAL FRUIT SALSA
Make and share this Fish Tacos With Tropical Fruit Salsa recipe from Food.com.
Provided by adopt a greyhound
Categories Lunch/Snacks
Time 55m
Yield 3 tortillas, 2-3 serving(s)
Number Of Ingredients 24
Steps:
- Make fruit salsa first.
- In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
- Next make sauce:
- Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
- Both fruit salsa and sauce can be made ahead.
- Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
- Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
- Either on the stove top or BBQ, cook the fish until it flakes.
- Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
- Enjoy and eat quickly.
Nutrition Facts : Calories 1033.7, Fat 49.7, SaturatedFat 12.5, Cholesterol 149.6, Sodium 965, Carbohydrate 100.8, Fiber 9.4, Sugar 58.2, Protein 53.2
CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA
Steps:
- Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
- Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
- Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
- Toss arugula with dressing and salt and pepper to taste.
- Fill taco shells with arugula, fish mixture, and salsa.
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- Defrost the cod in the refrigerator overnight. Once defrosted add the olive oil, lime juice, cumin, minced garlic, cayenne red pepper and salt and pepper to a large ziplock bag along with the cod. Seal the ziplock bag and gently massage the marinade into the cod. Refrigerate for 2 hours or ideally overnight.
- Once you are ready to grill the fish remove it from the refrigerator and let it sit on the counter while you heat the grill. Preheat your grill to high heat.
- In a medium bowl mix together the pineapple, mango, fresh cilantro, lime juice, red onion and salt to taste. Stir to combine. Set aside.
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- In a small bowl combine the spices and olive oil. Pat the fish dry with paper towels. Brush the spice and oil mixture on both sides of the fish.
- Bake the fish for 8 to 10 minutes, or until the fish is opaque and flaky. Remove from the oven and break into small pieces.
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