Filipino Whole Grilled Fish With Tomato Onion Salsa Recipes

GRILLED WHOLE FISH, GREEN TOMATO AND HERB VINAIGRETTE AND CHARRED LEMON

Grilled Whole Fish, Green Tomato and Herb Vinaigrette and Charred Lemon image

Provided by Cory Bahr

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup olive oil
1/2 cup finely diced green tomatoes
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup chopped fresh tarragon
1/4 cup yuzu juice
1/8 cup rice vinegar
3 shallots, finely diced
2 cloves garlic, grated
2 lemons, halved
Four 1 1/2-pound whole fish, such as bronzino or snapper, gutted and scaled
Zest of 2 lemons
Salt and freshly ground black pepper
Sliced radishes, for serving
Fried slivered shallots, for serving

Steps:

For the green tomato and herb vinaigrette: In a small bowl, combine the olive oil, green tomatoes, mint, parsley, tarragon, yuzu juice, rice vinegar, shallots and garlic. Mix well. Set aside.
For the charred lemons: Preheat a grill or grill pan to medium-high. Set the lemon halves cut-side down on the grill. Cook, undisturbed, until charred, about 5 minutes. Set aside.
For the grilled fish: Rub the fish with the lemon zest and sprinkle with salt and pepper. Place on the grill and cook, flipping halfway through, until the skin is crispy and charred and the flesh is flaky and opaque, about 10 minutes.
Transfer the fish to dinner plates. Serve each with a charred lemon half and a small bowl of vinaigrette on the side.

GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA

Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa image

Provided by Bobby Flay

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 grilled poblano pepper, peeled, seeded and finely diced
1 grilled red bell pepper, peeled, seeded and finely diced
1 yellow bell pepper, peeled, seeded and finely diced
1/2 red onion, cut into 1/4-inch thick rounds, grilled and finely diced
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
1/4 cup honey
Pinch salt and freshly ground black pepper
1 cup apricot preserves
2 jalapenos, grilled
2 limes, juiced
3 Italian hot sausage links
3 Italian sweet sausage links
Canola oil
Salt and freshly ground black pepper
Flour tortillas
Corn tortillas
Grated Monterey Jack cheese

Steps:

Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.

GRILLED PINEAPPLE AND ONION SALSA

Grilled Pineapple and Onion Salsa image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 fresh pineapple cored, peeled and sliced 1/4-inch thick
1 large red onion, sliced 1/4-inch thick
5 scallions, trimmed
Salt and pepper
1 lime, juiced
Cilantro leaves, for garnish

Steps:

Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.

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