CARIBBEAN FISH WITH MANGO SALSA
Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.
Provided by Michaelc
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 5
Number Of Ingredients 23
Steps:
- Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
- In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
- Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
- Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g
CARIBBEAN HONEY-SPICED AMBERJACK WITH MANGO SALSA
Charcoal grilled amberjack with a Caribbean honey-spiced coating served with honey-lime mango salsa adapted from a National Honey Board recipe for Caribbean Honey-Spiced Chicken
Provided by docholliday
Categories < 4 Hours
Time 1h40m
Yield 12 fillets, 10 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine honey, lime juice and lime peel; whisk until well blended.
- Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator.
- Add onion, jalapeño peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack.
- Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture.
- Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).
CARIBBEAN-STYLE CHICKEN WITH MANGO SALSA
Provided by Hilah Johnson
Time 10m
Number Of Ingredients 13
Steps:
- Begin the mango salsa: Cut up the mangoes and vegetables. Combine all the ingredients in a bowl, except the herbs and lime juice. Refrigerate.
- Using a sharp knife, cut each chicken breast into two thin cutlets, as if butterflying the meat, but cutting all the way through.
- Combine the seasonings and sprinkle each side of each cutlet with an equal amount.
- Melt the butter in a large skillet over high heat (medium-high if using a nonstick coated skillet) and add the oil.
- Place the cutlets in the skillet with the thickest parts towards the center of the skillet, and set a timer for 2 minutes.
- After two minutes, turn each portion and cook another 2 minutes.
- Remove to a plate to rest for a minute or two while you finish up the salsa.
- Remove the salsa from the fridge and add the herbs and lime juice. Add salt if you think it needs it but I don't find that it does.
- Serve the chicken with some of the salsa and add a green salad for a light, healthy, and quick meal!
FISH WITH MANGO SALSA
A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.
Provided by ClarenceKitchenDiva
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
- Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
- Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
- Transfer from grill to serving plate; spoon salsa atop shark.
Nutrition Facts : Calories 299.1, Fat 8.5, SaturatedFat 1.3, Cholesterol 62.3, Sodium 92.6, Carbohydrate 30.8, Fiber 3.9, Sugar 23.9, Protein 27.9
CARIBBEAN SALMON WITH MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
CARIBBEAN TUNA WITH MANGO SALSA
As far as we're concerned, mango salsa goes with everything! It certainly brings out the best in tuna steaks in this Caribbean-style dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Sprinkle 1 tsp. jerk seasoning over fish. Grill to desired doneness.
- Meanwhile, combine remaining jerk seasoning with remaining ingredients.
- Serve fish with mango salsa.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
CARIBBEAN FISH WITH MANGO SALSA
Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.
Provided by Michaelc
Categories Caribbean Recipes
Time 1h25m
Yield 5
Number Of Ingredients 23
Steps:
- Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
- In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
- Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
- Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g
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- Mix the garlic, olive oil, spice mix, oregano, and the lime zest and juice to make a paste. Lightly score the skin of the fish, then rub all over with the paste until well coated.
- Heat a large griddle or non-stick frying pan until hot. Cook the fillets skin-side down for 2-3 minutes until blackened, then turn over and cook for 1-2 minutes on the other side.
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- Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.
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