PINEAPPLE AND AVOCADO SALSA
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.
HALIBUT WITH AVOCADO-PINEAPPLE SALSA
Don't feel like fish? This bright salsa will also perk up chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat broiler, with rack in upper third. In a medium bowl, stir together avocados, pineapple, jalapeno, onion, cilantro, and lime juice. Season with salt.
- Coat a rimmed baking sheet with cooking spray and place fish, skin side down, on sheet; season with salt and pepper. Broil until fish is opaque throughout, about 8 minutes. Top fish with salsa and serve with arugula.
Nutrition Facts : Calories 298 g, Fat 13 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g
GRILLED HALIBUT WITH PINEAPPLE LIME SALSA
Make and share this Grilled Halibut With Pineapple Lime Salsa recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the salsa: mix together all the salsa ingredients; may chill or keep at room temperature.
- To make the halibut: mix together the vegetable oil and minced garlic; brush mixture over the fish steaks.
- Sprinkle fish with 1/4 teaspoon salt (or season to taste with salt).
- Coat a grill rack with non-stick cooking spray.
- Put the fish on the grill rack; grill, covered, over medium-hot coals for 5-6 minutes or until the fish flakes; turn fish once during grilling time.
- Place fish steaks on individual plates; spoon pineapple-lime salsa over the fish.
- Serve with lime wedges.
AVOCADO PINEAPPLE SALSA
This colorful salsa developed by our home economists features the leaves of lovage, which is an aromatic perennial herb. Sweet pineapple balances perfectly with tart lime.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes before serving. Serve with tortilla chips.
Nutrition Facts : Calories 29 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.
GRILLED HALIBUT WITH PINEAPPLE CHIPOTLE SALSA
Halibut is a low fat, very mild flavored fish with a firm flaky meat. It is easily available year round, relatively inexpensive, easy to grill and lends itself to almost any flavor. I found this recipe in the local Living Magazine & was intrigued by the salsa. I'm sure it would be wonderful with any mild fish such as grouper, flounder or snapper.
Provided by SusieQusie
Categories Halibut
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Plump raisins in rum for 30 minutes; drain.
- Heat grill to medium high heat. Brush pineapple slices with oil & grill until lightly caramelized on both sides. Cool & cut into 1/2" pieces; put in mixing bowl.
- Combine chipotles, lime juice, orange zest & juice. Whisk in olive oil. Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins. Salt to taste. Set aside.
- Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once. The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes.
- Serve topped with salsa.
HALIBUT WITH FIRE-ROASTED SALSA, AVOCADO BOATS, AND JICAMA SLAW SALAD
Yield 4 servings
Number Of Ingredients 22
Steps:
- Begin with the slaw salad. In a medium bowl, combine the lime zest and juice with the cilantro, hot sauce, and vegetable oil. With a paring knife peel the light brown skin from the jicama; slice 1/4-inch-thick disks, stack the disks up, then cut into 1/4-inch-wide strips. Add the jicama to the dressing and toss it around, then season with salt to taste and reserve.
- To make the salsa: Heat a medium nonstick skillet over high heat. Add the veg oil and jalapeños and char until blackened on all sides. Remove the pan from the heat and remove the jalapeños to a cutting board. While the peppers cool enough to handle, in a bowl combine the fire-roasted tomatoes with the cilantro, mint, and red onion. Halve the peppers and remove the tops and seeds. Chop the jalapeño and add to the salsa. Toss to combine and season with salt to taste, then reserve.
- Return the nonstick skillet to the stove with the EVOO in it and heat the oil over medium-high heat. Dress the fish with lemon juice and salt and pepper on both sides. When the oil ripples and begins to smoke, add the fish and cook for 4 minutes on each side, or until firm and opaque.
- While the fish cooks, cut the avocados in half all the way down to the pit. Twist to separate the avocados. Use a spoon to remove the pits and scoop the flesh from the skin, keeping each half intact. Fill the cavity or "boat" with a little lemon juice, hot sauce, a pinch of salt, and a drizzle of EVOO.
- To serve, place the fish on a dinner plate and top with the salsa. Pile some jicama alongside. Add an avocado boat to the plate and serve.
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