Spicy Fish With Tropical Salsa Recipes

SPICY FISH WITH TROPICAL SALSA

Steps:

• In small glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate 1 hour.
• Set oven control to broil. If fish fillets are large, cut into 4 serving pieces. Spray broiler pan rack with cooking spray. Brush both sides of fish with Worcestershire sauce. Place on rack in broiler pan. Sprinkle fish with thyme, salt, garlic powder, curry powder and red pepper.
• Broil with tops about 4 inches from heat about 7 minutes or until fish flakes easily with fork. Serve with salsa.

CHILEAN SEA BASS WITH SPICY FRUIT SALSA

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
• For the Spicy Paste: Combine the above ingredients to form a spicy paste.
• For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

SPICY TROPICAL FRUIT SALSA

Steps:

• Combine fruits in a large bowl.
• In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
• Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.

SPICY TROPICAL SALSA

Steps:

• 1. In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour. Serve salsa over white fish, crab cakes or with tortilla chips.
• 2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=o50XxAs0Tkw

SPICY CATFISH WITH TROPICAL FRUIT SALSA

Steps:

• Combine mango, cilantro, jalapeno and green onion in a bowl. Toss with lime juice and chill until ready to serve.
• Preheat the broiler.
• Combine garlic, salt, black and red pepper, paprika and oil in a small bowl.
• Place catfish fillets on a baking pan and coat with oil mixture. Broil until opaque in the center, 6 to 8 minutes. Serve with salsa.

SPICY TROPICAL SALSA

Steps:

• In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour.
• Serve salsa over white fish, crab cakes or with tortilla chips.

SPICY TROPICAL SALSA

Steps:

• In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour.
• Serve salsa over white fish, crab cakes or with tortilla chips.