Latin Twist: Grilled Pineapple and Lime Salsa

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As soon as the weather gets warmish, it’s time to think of outdoor dining. Well, my friends, was Thursday a gorgeous afternoon or what? These days are magnificent for so many reasons. (Have you seen the azaleas? Wow!) The bold and brilliant colors outdoors inspire so many of my creations indoors.

Well, mis queridos amigos, hope you’re with me here…and here’s my segue: if you like to play with colors and flavors, this season, the one of growth and grilling, is for you! Seriously, you only need a base palatte of a red snapper (as shown in this picture) or chicken, or grilled asparagus (ah…so luscious when it’s fresh picked!) to “paint” this fabulous grilled pineapple and lime salsa on top. (Here’s another springtime salsa that I wrote about a couple of weeks ago in my  In the Kitchen with Arlen blog!)

Would love to hear how you  decide to serve your salsas! ¡Buen provecho! Enjoy!

 

Red Snapper Fillet with Pineapple Salsa

Latin Twist: Grilled Pineapple and Lime Salsa

Yield: About 2 cups

Refreshing, delicious, colorful, and versatile, this salsa can be used so many different ways!

Ingredients

  • 1 tablespoon olive oil plus 1 teaspoon
  • 1/2 large pineapple, peeled, cut into 9 1/4-inch slices and cored
  • 1 red bell pepper, seeded, deribbed, and finely diced
  • Juice of 1 orange
  • Juice of 1 lime
  • 1/4 teaspoon grated lime zest
  • Coarse salt and freshly ground black pepper
  • Cilantro, to taste

Instructions

  1. Heat the 1 tablespoon oil in a large skillet over medium-high heat.
  2. Using tongs, transfer the pineapple slices to the pan in batches and sauté until browned on both sides, 3 to 5 minutes.
  3. Remove from heat and let cool to room temperature.
  4. Cut the pineapple into 1/4-inch dice.
  5. In a large bowl, combine the pineapple, bell pepper, orange juice and lime juice.
  6. Stir in the lime zest.
  7. Add salt and pepper to taste.
  8. Let sit for about 20 minutes before serving.
  9. Or cover and refrigerate for up to 3 days.
  10. Return to room temperature and add cilantro before serving.
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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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