TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS
Provided by Tory McPhail
Categories Leafy Green Onion Sauté Quick & Easy Lime Mango Pineapple Trout Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
- Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
- Divide greens among 4 plates. Place trout fillets and salsa alongside.
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
ISLAND FRUIT AND MIXED GREEN SALAD
Provided by Food Network
Time 12m
Yield 8 portions
Number Of Ingredients 12
Steps:
- For the vinaigrette:
- Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
- For the salad:
- In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.
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.
MIXED FRUIT SALSA
For a unique salsa, Laura Lancour of Milwaukee, Wisconsin tosses frozen berries with fresh peaches and kiwi fruit. "You can use canned peaches instead of fresh," she notes. It's a terrific snack or dessert served with homemade cinnamon tortilla chips.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of tortilla. Cut each into six wedges., Place on ungreased baking sheets. Bake at 400° for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips.
Nutrition Facts : Calories 221 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 269mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.
TROPICAL FRUIT SALSA
This recipe for tropical fruit salsa comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.
TROPICAL FRUIT SALSA
Provided by James Peterson
Categories Condiment/Spread Fruit Side Cinco de Mayo Summer Party Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
- Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
- In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.
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
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