GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
- Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.
PINEAPPLE, PAPAYA, MANGO SALSA OVER JASMINE RICE
This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile.
Provided by SarasotaCook
Categories Rice
Time 50m
Yield 6 1 1/2 cup servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
- Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
- Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.
Nutrition Facts : Calories 735.5, Fat 1.2, SaturatedFat 0.2, Sodium 16, Carbohydrate 164.1, Fiber 7.1, Sugar 9, Protein 13.4
CARIBBEAN FRUITY SALSA
This is a delicious salsa that's perfect with tortilla chips, or served with granola and yogurt for a healthy breakfast!
Provided by sweethunibabi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 8.4 g, Fat 1.8 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 6.3 g
FRESH PINEAPPLE SALSA
Fresh pineapple salsa that is perfect with fish or chicken! You can also try substituting papaya or mango for the pineapple.
Provided by OFACTO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.
Nutrition Facts : Calories 22.1 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 195 mg, Sugar 3.7 g
PINEAPPLE, PAPAYA & MANGO SALSA
Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!
Provided by KauaiCarolAnn
Categories Mango
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 11
Steps:
- All the work is in dicing the fruit.
- One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
- Combine everything and stir very, very gently.
- Chill for at least 6 hours.
- Keeps in fridge for 4-5 days.
PAPAYA SALSA
Categories Condiment/Spread Fruit No-Cook Quick & Easy Papaya Pineapple Summer Gourmet
Yield Makes about 4 1/2 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients.
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5/5 (2)Total Time 24 hrs 30 minsCategory Preserves And CanningCalories 14 per serving
- Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine all ingredients in a large stainless steel saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened about 10 minutes.
- Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars for 15 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
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