Citrus And Pineapple Salsa Food

CITRUS SKIRT STEAK AND PINEAPPLE SALSA

Citrus Skirt Steak and Pineapple Salsa image

Make and share this Citrus Skirt Steak and Pineapple Salsa recipe from Food.com.

Provided by MixnVixn

Categories Sauces

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 lbs skirt steaks
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
2 cups fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

Steps:

FOR THE SALSA: Mix all ingredients from the Pineapple down together in a bowl until combined. Cover with plastic wrap and place in fridge for flavors to merry. The longer you let it sit the better it is.
Let the skirt steak come to room temperature on the counter top then remove it from its packaging, rinse it briefly under cold water, and pat it dry with a paper towel.
Mix all other ingredients together in a bowl. Reserve half for grilling process. Place steak in glass baking dish or container. Pour marinade over top. Let set for 30 mins to an hour, turning once.
Preheat grill.
Place steak on grill pouring the marinade juice over the top. Grill for 7 minutes then turn over and brush with the reserved marinade continuing to grill for an additional 7 minutes will get you med-well. (Three minutes per side over a very hot fire will get it medium-rare in the interior with some nice char action on the outside.).
Transfer to a plate to let rest before cutting into.
Slice up and add to a warm corn tortilla and top with your salsa and low-fat plain greek yogurt or I also like to serve with herb rice :).
ENJOY!

Nutrition Facts : Calories 519.1, Fat 25.8, SaturatedFat 8.1, Cholesterol 147.4, Sodium 271.1, Carbohydrate 23.1, Fiber 2.7, Sugar 12.8, Protein 49.5

PINEAPPLE SALSA

Pineapple Salsa image

A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.

Provided by SVPORTER

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup finely chopped fresh pineapple
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped onions
2 green chile peppers, chopped
¼ cup orange juice
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
salt and pepper to taste

Steps:

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 19.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 226.8 mg, Sugar 4.8 g

CITRUS CHILEAN SEA BASS W/ PINEAPPLE MANGO SALSA

Citrus Chilean Sea Bass W/ Pineapple Mango Salsa image

Fresh, crisp, and filling! I love sea bass. 'Specially prepared this way. It's very hardy and does well grilled, sauteed, or baked/broiled. You can prepare the salsa a day or two in advance. Again, gotta love that chopping therapy! :) If you don't like mango or pineapple, you can sub w/ any fruit such as peach or mandarin oranges. YUM!

Provided by MixnVixn

Categories Tropical Fruits

Time 44m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 26

Ingredients

4 (4 ounce) chilean sea bass fillets
salt and pepper
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon gingerroot, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

Steps:

Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
Transfer to serving plate, top with salsa, and enjoy!
I also like to serve mine with herb rice :).

Nutrition Facts : Calories 294.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 46.9, Sodium 198, Carbohydrate 31.9, Fiber 3.7, Sugar 21, Protein 23.4

PINEAPPLE SALSA

Pineapple Salsa image

A good salsa for fish or chicken-this one is a favorite as I hate fish and this gets me "around that corner!"

Provided by Diana Adcock

Categories Sauces

Time 5m

Yield 1-1 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 cup diced fresh pineapple
1/2 cup chopped tomatoes
1/2 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeno, minced
2 teaspoons lemon juice

Steps:

Into the processor it goes-pulse to desired consistency.
If using while grilling I go smooth-If using as a condiment for fish or chicken I don't process at all-just toss ingredients together.
Most of the time I just toss, take out 1/4 of the mixture-puree and use that to baste the fish/chicken while grilling.

PINEAPPLE AND CORIANDER SALSA

Pineapple and Coriander Salsa image

This pineapple salsa is ideal for summer barbecues. Serve it as a dip with white corn chips, on top of grilled fish, throughout a salad of prawns or along side any chicken dish. The best time to make this is about 1/3rd of the way into pineapple season as that is when they are at their sweetest and luckily also when summer is in full swing. Should the pineapple be out of season or not sweet enough, a touch of brown sugar may be added at this stage. Retain as much of the pineapple juice as possible when dicing.

Provided by An_Net

Categories Pineapple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 sweet fresh pineapple (finely diced)
1/2 red onion (finely diced)
1/2 bunch mint leaf (chopped)
1/2 bunch coriander leaves (chopped)
1/2 red capsicum, finely diced (bell pepper)
extra virgin olive oil
flaked sea salt
black pepper

Steps:

Combine the pineapple, onion, mint, coriander and capsicum in a mixing bowl.
Stir in some extra virgin olive oil until desired consistency.
Season with salt and pepper to taste.

Nutrition Facts : Calories 40.8, Fat 0.2, Sodium 7, Carbohydrate 10.2, Fiber 1.7, Sugar 6.8, Protein 0.9

CREAMY PINEAPPLE-CITRUS SALSA

Creamy Pineapple-Citrus Salsa image

Here's sweet, creamy and citrusy-all in one salsa! Credit for the adjectives goes to the fresh pineapple, creamy dressing and zest of a single lime.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

2 cups finely chopped fresh pineapple
1/4 cup KRAFT Creamy French Dressing
1 red pepper, chopped
1/4 cup chopped red onions
Zest of 1 lime

Steps:

Mash pineapple with dressing in medium bowl to desired consistency. (A few chunks can remain.)
Stir in remaining ingredients.
Refrigerate 1 hour.

Nutrition Facts : Calories 20, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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