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.
FRESH GRILLED MARLIN AND CHORIZO WITH CRABALAITOS AND CORN SALSA
Steps:
- To prepare the corn salsa: In a medium bowl, combine the onion, salt, and lime juice. Let it stand for 15 minutes. Add the corn, crab meat, cilantro, avocado, and olive oil. Mix together and season with more salt to taste. Place the salsa in the refrigerator until ready to serve.
- To prepare the cilantro sauce: Bring a pot of water to the boil. Make an ice bath by putting the ice and water into a bowl and setting it near the pot of boiling water. Turn off the heat under the boiling water and submerge the bunch of cilantro for 10 seconds. Quickly place the cilantro into the ice water to stop the cooking process. Drain the cilantro, chop it roughly, and set aside.
- In a blender on low speed, add the egg yolk and blend until it's a light yellow color, about 1 minute. Keep the blender running and add the cilantro. Blend until it is well mixed, then slowly add the vegetable oil and salt. Set aside until ready to serve.
- To prepare the crabalaitos: In a medium sized bowl, put the onions, peppers, and water. Gradually whisk in the flour to avoid lumps. Add the crab meat, Sazon seasoning, 6 tablespoons vegetable oil, and cilantro and mix well. The batter should be the consistency of pancake batter.
- In a large skillet, heat 3 tablespoons of vegetable oil. Spoon the batter by the tablespoonful evenly around the pan. Fry for about 1 minute; then flip and cook the other side for another minute. The crabalaitos should be very crispy.
- To prepare the marlin: Preheat the grill to medium-high heat.
- In a small bowl, combine the salt, pepper, and paprika. Season the marlin with the spice mix. Place the marlin on the grill and cook for 2 minutes on each side. This should result in the fish being cooked to a medium rare or medium.
- To finish the dish: In a large skillet, heat 2 tablespoons olive oil and add the sliced chorizo. Fry until lightly browned, about 2 minutes.
- To assemble the dish: Give the cilantro sauce a quick blend to recombine the ingredients. Pour a small amount on the bottom of each plate and place a crabalaito on top. Spoon on some corn salsa and continue stacking, creating a small tower about 3 layers high for each plate. Gently place 2 pieces of marlin crisscrossed over each other and leaning against the tower. Arrange the chorizo pieces around the plate and serve with mixed vegetables, if desired.
- Serving suggestion: mixed vegetables.
GRILLED MARLIN WITH TROPICAL FRUIT SALSA
I found this at fooddownunder.com. It's very flavorful, and I really like the lime-soy marinade with the tropical salsa on top - a very good combination! Time does not include marinating time.
Provided by mplsgirl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
- In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
- Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.
Nutrition Facts : Calories 165.9, Fat 13.8, SaturatedFat 1.9, Sodium 525.6, Carbohydrate 10.9, Fiber 1.4, Sugar 7.2, Protein 1.6
GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA
Steps:
- Preheat a grill.
- Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
- Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
SPICY TROPICAL FRUIT SALSA
Other combinations of fruits will also taste great in this colorful salsa. Try adding diced melon, such as cantaloupe, honeydew, or musk. Diced mango is delicious also, or, for a truly tropical and exotic salsa, add sliced star fruit (also known as carambola). As with any of my recipes calling for habanero's, you as chef, can substitute with any other capsicum. From "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach.
Provided by Chef Sean 2
Categories Sauces
Time 2h5m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Combine fruits in a large bowl.
- In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
- Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.
Nutrition Facts : Calories 156.2, Fat 9.4, SaturatedFat 1.3, Sodium 6, Carbohydrate 18.9, Fiber 2.7, Sugar 11.8, Protein 1.4
TROPICAL FRUIT SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Gently toss together all ingredients with salt and pepper to taste.
TROPICAL FRUIT SALSA
Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.
Provided by By Betty Crocker Kitchens
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- In glass or plastic bowl, mix all ingredients.
- Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg
GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA
This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
- Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
- Slice cooled pork crosswise into thin slices. Serve with fruit salsa.
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