Sprinkle catfish with garlic salt and pepper.
Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
Chill to store.
Serve over catfish fillets, hot off the grill.
This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
Dump the contents of the food processor into a very large bowl and stir until blended.
Store in individual Mason jars or large plastic containers with lids.
If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.
prepared salsa, chili powder, and garlic. Simmer over low heat for 10
Cover tightly with foil. Bake for 30 mins, or until shrimp
he oven to 300\u00b0F. For the fish, whisk oil, cornstarch
our in the fridge.
For the salsa:
Put the diced
ortillas and corn mixture.
For the salsa, combine all ingredients in
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
Toss tomatoes and sprouts in a large bowl. Whisk 2 tbsp of the oil and the lemon juice in a small bowl; season to taste. Set aside.
For the salsa verde, combine all ingredients in a medium bowl. Set aside.
Heat remaining 1 tbsp oil in a large nonstick skillet on high heat. Cook swordfish for 2-3 mins each side, until golden and cooked to desired doneness
Drizzle dressing over salad; toss well. Spoon salsa verde over swordfish. Serve with salad and lemon wedges.
Cook pasta in saucepan of boiling salted water according to package directions.
Meanwhile, for the salsa verde, place all ingredients in a food processor and process to combine. Season to taste.
Drain pasta and return to saucepan. Add salsa verde, tuna, tomatoes and 1/2 the green onions. Season to taste. Serve topped with almonds and remaining green onions.
4 hours. (Fix the Pineapple Salsa now so it can chill
For the marinade: In a small
For the Tortilla Wheels:.
Beat
For the Tamale Dough:
In
To Prepare the Salsa Picante.
Prepare the day
For the Halibut:
Heat a
Add the garlic and saute for 1 to 2 minutes longer
4 hours, tossing occasionally.
For the salsa, mix all ingredients in
Add ingredients, in the order listed, to your blender. (You must add the tomatoes last so that the smaller ingredients are chopped properly.).
Pulse to desired consistency.
Mango Salsa - Substitute fresh ripe mango for the tomato and red onion for the sweet onion. I serve this with Puerco Pibil, Jerk Chicken and Carribean Black Beans. I don't use the optional seasonings for mango salsa and sometimes add orange juice with the lime juice.
For the chicken, butterly the breasts