he glaze, stir chutney, sugar and 1/4 cup water in
cilantro, fish sauce, brown sugar and half of the lime juice
Toast coconut in a small dry frying pan over medium-low heat until light golden brown. Transfer to a plate and let cool.
Score surface of mango slices with a small, sharp knife. Heat a nonstick frying pan over medium heat. Sprinkle mango and pineapple with brown sugar and cook for 2-4 mins per side, until golden brown. Transfer to serving plates and squeeze a little lime juice over top (if using).
Serve immediately with scoops of ice cream topped with toasted coconut.
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
ter, vanilla bean and cinnamon stick. Cover and let sit at room
ginger, cilantro, honey, five spice and white pepper in a large
Salsa -- now I won't go into the whole avacado and mango peel
Drizzle the tuna with 2 tbsp olive oil, the soy sauce and 1 tbsp lime juice and set aside to marinate briefly.
Meanwhile, to make the salsa, mix the avocado, onion, diced chili pepper, chopped cilantro and pineapple together in a bowl.
Season the tuna with salt and pepper. Heat 2 tbsp olive oil in a pan and cook over high heat for 2-3 mins on each side. Serve with the salsa. Garnish with the whole chili pepper, lime slices and cilantro leaves.
large zip lock back and combine thoroughly. Add the chicken
Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.
illets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now
In glass bowl, combine mangoes, scallions, mint, lemon juice, and black pepper.
Cover bowl with plastic wrap and set aside for 15 minutes.
Makes 1 1/2 cups of mango and mint salsa.
Brush halibut lightly with olive oil and broil 6 to 8 minutes.
Serve over rice and top with salsa.
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Rinse shrimp and drain well on paper towels
Cook ground bison and onion over medium heat in
oney.
Cube the melons, mango, and red pepper.
Quarter the
For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime
For the salsa, core the pineapple and chop into small chunks.
For the pineapple salsa: Place the pineapple, jalapeno pepper and red pepper in a
Combine all ingredients; cover and chill.
Make 1/4-
Rub evenly with olive oil, and sprinkle evenly with chili powder