Seared Pineapple Salsa Recipes

PAN-SEARED PORK WITH PINEAPPLE-KIWI SALSA

Steps:

• In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
• Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.

CHILI-SEARED PORK WITH PINEAPPLE SALSA

Steps:

• In a medium bowl, combine the pineapple, tomato, lime juice, cilantro, and cumin. Toss to combine. Season with salt and black pepper, to taste. Set aside.
• Heat the oil in a large skillet over medium heat. Season the pork slices all over with chili powder. Place the slices in the hot skillet and sear 1 minute per side, until golden brown.
• Serve the pork slices with Pineapple Salsa spooned over top alongside Sauteed Green Beans.
• In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted.

SOY SEARED SEA BASS WITH PINEAPPLE SALSA

Steps:

• For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour.
• For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked.
• After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.).
• Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork.
• (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!).
• Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately.
• Serve with salsa and a few avocado wedges if you want to get fancy.

SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
• Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.