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Here are a couple of salsa recipes that we have used on fish in our restaurants.
Mango Salsa
Ingredients:
1 mango, peeled, diced
1 avocado, peeled, diced
3-4 roma tomatoes, diced
1 jalapeno, seeded and minced
3 cloves of garlic, minced
2 T lime juice, fresh is best
1/4 cup red onion, chopped
3 T olive oil
1/2 cup of chopped fresh cilantro (do not use dried)
salt and pepper to taste
Directions:
In a medium bowl, combine the mango, avocado, tomatoes,
jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red
onion, and olive oil. To blend the flavors, refrigerate for about
30 minutes before serving.
And here is the second one -
Fresh BBQ Peach Salsa
Ingredients:
4 firm, ripe peaches
1/2 cup finely chopped red onion
1 jalapeno, seeded and minced
1 cup diced red and green bell pepper (not one cup of each, but
one cup total mixed of both red and green)
2 T olive oil
2 T fresh lime juice
4 T chopped fresh cilantro (not dried)
and then of course, salt and pepper to taste
To fix this, we slice the peaches in half, remove the seed. Brush
the cut sides with some olive oil and then place on the grill
heated up to medium heat. We do not want to cook them all the way
through. We are just trying to impose some light grill marks on
them and incorporate some of that delicious smoke flavor into the
peaches.
Then remove them from the grill and let them cool. When they are
cool, dice them up and combine with all the other ingredients.
Cool in the Refrigerator for about one hour and then you can use
it on all types of BBQ fish. Use it in fish tacos, pulled pork,
ribs, We have even been known to put some on our home made ice
cream. Tastes great!
I will be writing a whole lot more on this subjects as time goes
on. But for right now you can always check out my new blog and
subscribe to my free weekly newsletter to get more tips, hints on
my favorite subject: barbeque
Article Source: http://EzineArticles.com/?expert=Mike_Cobb
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