Fish

Pineapple Salsa

Pineapple Salsa
Pineapple adds a burst of color and flavor to this salsa. You can serve it hot or mild with blue corn chips, or as a topping on grilled fish.
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Ingredients
  1. 2 Tablespoons olive oil
  2. ½ pineapple, peeled, cubed
  3. ½ onion, peeled, diced
  4. ½ red bell pepper, stemmed, seeded, diced
  5. 2 Tablespoons fresh cilantro leaves, chopped
  6. ½ lime, peeled, halved
  7. ½ teaspoons salt
  8. ¼ jalapeño
Instructions
  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4.
  4. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
Notes
  1. Yields: 2 cups
  2. Notes: Remove seeds and membrane of the jalapeño for a milder salsa. You may also substitute fresh mint for fresh cilantro.
  3. © 2017 Vita-Mix Corporation
Cooks Recipes http://recipe.cookswarehouse.com/

Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper
Yields 12
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Salsa
  1. 1 lb. 8 oz. tomatillos (12 -14), papery husks removed
  2. 10 avocados (2 small), seeded and peeled
  3. 4 oz. (1/2 cup) extra-virgin olive oil
  4. 3 tbsp. rice vinegar
  5. 3 garlic cloves
  6. 1 tsp. cumin seeds, toasted and ground
  7. 2 oz. cilantro (1/2 bunch), leaves only
  8. 2 tsp. oregano
  9. 1/2 tsp. salt
  10. 1/4 tsp. fresh ground black pepper
Remaining Ingredients
  1. 1 1/2 cups country bread, cut in 1/4-inch cubes
  2. Olive oil, as needed
  3. Sea salt and pepper, as needed
  4. 12 (4-6 oz. each) wild king salmon fillets
  5. 1/4 cup tarragon leaves
  6. 1 lb. 5 oz. * eggs (12 large), hard-cooked and then grated
Directions for Salsa
  1. Puree all ingredients in food processor or blend until smooth and liquid, but not thin.
  2. Cover and refrigerate until served.
Remaining Directions
  1. Heat oven to 375° F. Drizzle bread cubes with 1/4 cup olive oil; season with sea salt and pepper to taste.
  2. Spread cubes on a baking sheet; bake 5 minutes until crisp and browned. Remove and reserve.
  3. Brush salmon fillets with olive oil and season with sea salt and pepper. Grill over medium-high heat, 3-5 minutes per side, just until opaque throughout.
  4. To serve, place a salmon fillet in the center of a plate, spoon on 2-3 tablespoons salsa, 1 teaspoon tarragon, 1/4 to 1/3 cup grated egg and 2 tablespoons croutons. Serve immediately.
Notes
  1. ©Copyright 2016, American Egg Board
Cooks Recipes http://recipe.cookswarehouse.com/

Blackened Snapper with Goat Cheese and Fresh Herb Grits

Blackened Snapper with Goat Cheese and Fresh Herb Grits
Serves 8
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients for Snapper
  1. 4 tablespoons paprika
  2. 4 teaspoons cayenne pepper
  3. 3 teaspoons ground white pepper
  4. 3 teaspoons freshly ground black pepper
  5. 2 tablespoons salt
  6. 4 teaspoons onion powder
  7. 4 teaspoons garlic powder
  8. 2 teaspoons dried thyme
  9. 2 teaspoons dried oregano
  10. 3 sticks unsalted butter, melted
  11. 8 6-ounce fillets Fresh-caught Gulf red snapper
Ingredients for Leeks
  1. 1 1/2 sticks butter, cut into pieces
  2. 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
  3. 5 leeks, chopped, white and pale green parts only (about 4 cups)
  4. salt and freshly ground black pepper to taste
  5. 1 tablespoons finely chopped chives
Ingredients for Grits
  1. 3 cups water
  2. 1 cup heavy cream salt
  3. 1 cup stone ground grits
  4. 1 tablespoons butter 4 ounces soft goat cheese (chevre)
  5. 2 tablespoons chopped flat-leaf parsley
  6. 2 leaves fresh basil, cut in a chiffonade
  7. 1/4 teaspoon coarsely ground black pepper
Preparation Directions for Snapper
  1. Mix paprika, cayenne, white and black peppers, salt, onion and garlic powders, thyme and oregano. Heat a 12"" Pro-Logic cast iron skillet over high heat for 10 minutes.
  2. Dip fish in melted butter and sprinkle each fillet generously on both sides with seasoning mixture.
  3. Place fish fillets in hot skillet. Pour 1 tablespoon butter over each fillet. Cook until the coating on the underside of the fillets turns black, 3 to 5 minutes.
  4. Turn fish. Pour 1 more tablespoon butter over each fillet and cook until fish flakes easily with a fork, about 2 minutes.
Preparation Directions for Leeks
  1. Melt butter in skillet over medium heat. Do not brown.
  2. Add mushrooms. Season with salt and pepper. When mushrooms are tender add leeks and cook until translucent, about 8 minutes.
  3. Add chives.
Preparation Directions for Grits
  1. Bring water, cream, and salt to a boil over medium-high heat.
  2. Slowly add grits, stirring constantly until smooth. Reduce heat to medium-low, cover and cook until smooth, about 45 minutes, stirring occasionally.
  3. When grits are creamy add goat cheese, herbs and pepper.
Notes
  1. Copyright © 2016 Lodge Manufacturing Company,
  2. South Pittsburg, Tennessee. All Rights Reserved.
Presentation
  1. Spoon grits into centers of 8 plates or a large platter.
  2. Place fish atop grits.
  3. Top fish with leeks and mushrooms.
  4. Garnish with additional fresh herbs. Serve.
Cooks Recipes http://recipe.cookswarehouse.com/