BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 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 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 SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For 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.
- For the salsa:
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
- For the salmon:
- 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
GRILLED TUNA WITH MANGO-PAPAYA SALSA
Yummy tuna with salsa. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef Keith Famie. Note: Probably any sturdy fish would be good in this recipe ie. Mahi Mahi or swordfish, etc... Enjoy!
Provided by LifeIsGood
Categories Tuna
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salsa:.
- Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
- Tuna:.
- Prepare an outdoor grill and heat to medium high heat.
- Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
- Serve each tuna steak with a scoop of mango-papaya salsa.
GRILLED TUNA STEAKS WITH MANGO SALSA
From inside the carton of a tube of Amore Garlic Paste. Saving here for safe keeping as I couldn't find the same recipe already posted. I am guessing on times as I haven't had a chance to make this yet since we still have several feet of snow on!!! (Doesn't include marinating time.) **Made this last night on the griddle pan on the stovetop. Loved it and can't wait to try this on the charcoal grill... Light, filling and flavorful!
Provided by under12parsecs
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
- In a small bowl, toss remaining ingredients and chill.
- Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.
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