Betty Bakers Strawberry Salsa Food

TILAPIA SALAD WITH STRAWBERRY-PINEAPPLE SALSA

Steps:

• Set aside 2 tablespoons pineapple juice. In small bowl, mix pineapple and remaining juice with other salsa ingredients.
• Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons reserved pineapple juice, seasoned salt and smoked paprika. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
• Meanwhile, on each of 4 plates, arrange 1 cup spinach. Place broiled fish on spinach. Spoon salsa over fish and spinach.

FRESH FRUIT SALSA WITH CINNAMON CRISPS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon.
• Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.
• Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.
• Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.
• If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps.

BETTY BAKER'S STRAWBERRY SALSA

Steps:

• Place the strawberries, tomatoes, green onions, jalapeno pepper, mint, cilantro, and lime zest into a mixing bowl. Stir in the lime juice, balsamic vinegar, salt, and pepper to serve.

STRAWBERRY MARGARITA SWORDFISH

Steps:

• Mix margarita mix, lime juice and garlic in shallow glass or plastic dish. Add fish steaks; turn to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Set oven control to broil. Remove fish from marinade; set aside marinade. Place fish on rack in broiler pan. Brush with marinade; sprinkle with 1/4 teaspoon of the salt. Broil fish with tops about 4 inches from heat 5 minutes.
• Carefully turn fish. Brush with remaining marinade; sprinkle with remaining 1/4 teaspoon salt. Broil 4 to 6 minutes longer or until fish flakes easily with fork. Toss strawberries and pretzels; serve over fish.

SWORDFISH WITH STRAWBERRY SALSA

Steps:

• Heat coals or gas grill for direct heat. Place vinegar in shallow nonmetal dish or resealable plastic food-storage bag. Add fish, turning to coat with vinegar. Make Strawberry Salsa.
• Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish flakes easily with fork. Remove fish to platter. Immediately top with salsa.

STRAWBERRY CUCUMBER SALSA

Steps:

• In small bowl, mix all ingredients until combined. Serve or refrigerate.

BETTY BAKER'S STRAWBERRY SALSA

Steps:

• Place the strawberries, tomatoes, green onions, jalapeno pepper, mint, cilantro, and lime zest into a mixing bowl. Stir in the lime juice, balsamic vinegar, salt, and pepper to serve.

BETTY BAKER'S STRAWBERRY SALSA

Steps:

• Place the strawberries, tomatoes, green onions, jalapeno pepper, mint, cilantro, and lime zest into a mixing bowl. Stir in the lime juice, balsamic vinegar, salt, and pepper to serve.