Grilled Fish with Savory Fruit Salsa – Savory
1 chopped kiwi
1 sliced banana
1 thinly sliced peach
1/2 ripe avocado cut into cubes
4 large strawberries sliced thin
1/2 cup fresh ripe pineapple
1/4 cup red onion
2 Tbsp freshly grated ginger
Mix with:
1 tsp olive oil
2 Tbsp lime juice
1 1/2 lbs fresh fish steaks
freshly ground pepper
Prepare all ingredients, except fish. Gently mix oil and lime juice with the fruit (add avocado last to preserve their shape). Let stand in refrigerator for 1 to 2 hours.
Grill, broil or steam fish, that has been seasoned with freshly ground black pepper until done, (Do not over cook as it will be too dry.) Top fish with chilled fruit salsa and serve.
Melon Salsa – Spicy
Finely dice:
1/2 honeydew melon
1 small to medium cantaloupe
3 tomatoes, seeded
1 cup red onion
1/2 c. chopped fresh cilantro or flat leaf parsley
1/2 jalapeno pepper (no seeds)
Sauce:
3 tablespoons fresh orange juice
1/2 cup finely chopped almonds
1/2 teaspoon salt
2 tablespoons fresh lime juice
In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Mix the orange juice, almonds, salt and lime juice and stir into the fruit. Refrigerate for at least 4 hours before serving for best flavor.
Mango Salsa – Sweet
2 mangoes, finely chopped
1 kiwifruit, chopped
2 T. thinly sliced green onion
1/4 c. chopped red sweet pepper
1 t. grated fresh ginger
2 T. brown sugar
1 T. chopped fresh cilantro, parsley, or basil
1 T. lime juice
2 T. peach gelatin powder
Dash ground red pepper
Combine and toss gently the mango, kiwifruit, green onion, red sweet pepper, ginger, Mix brown sugar, peach gelatin powder, cilantro, lime juice, and ground red pepper and pour over all. Cover and chill for at least 1 to 4 hours. Serve with baked tortilla chips, with Jicama slices or leave out the onion and red peppers to make a parfait with vanilla yogurt and granola.
Dried Bread Chips – Dipper
artisan bread rolls (regular bread rolls are not stiff enough to dip)
Slice as thin a possible. Arrange on a parchment lined cookie sheet in a single layer. Bake in a 300 degree oven for 30 to 40 min. Toward the end, watch to make sure they are not getting brown as they will taste burned.
Baked Tortilla Chips – Dipper
1 pkg. flour tortillas
With a sharp knife, cut tortillas into pie shapes or rectangle shapes. Make them the size of tortilla chips that you would buy. Spread them in a single layer on several cookie sheets covered with parchment paper to prevent sticking. Spray the tortillas with a squirt bottle filled with water until slightly damp. Sprinkle with a cinnamon and sugar mixture or with just sugar. Bake at 300 degrees for 30 to 45 min. watch them closely so they don’t get brown.
Jicama Dippers
Jicama
For jicama chips, peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. The jicama slices can also be cut into fun shapes using cookie cutters. Serve with salsa.
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