Latin American Filet Mignon With Avocado And Jicama Salsa Recipes

HOISIN-MARINATED FILETS MIGNONS WITH NECTARINE SALSA

Steps:

• Make marinade:
• Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
• In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
• Make salsa while steaks are marinating:
• Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
• Prepare grill.
• Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
• Serve steaks with salsa.

FILET MIGNON WITH AVOCADO AND SEA SALT

Steps:

• Halve, pit, and peel the avocado. Cut it into slices lengthwise and drizzle with freshly squeezed lime juice.
• Season the filets mignons with salt and pepper. Flatten lightly with your hand. Use a heavy-bottomed saute pan on high heat, and coat it with the olive oil. When the oil smokes, add the filets and sear them for about two minutes on each side, just until brown. If you are using a large enough saute pan (and one that is oven-proof, ala Calphalon aluminum), simply remove the filets and add a small roasting rack to the pan. If not, transfer the filets to an ovenproof pan with a roasting rack.
• Preheat to 350°F Finish cooking the filets in the oven for about 15 minutes for medium rare (they should still feel quite soft to the touch).
• Serve with slices of avocado on top, sprinkle sea salt and drizzle with olive oil. Garnish with cilantro sprigs.
• Serve with Cilantro Serrano Chile Rice, or any other risotto or rice of your choosing.

MANGO AND JICAMA SALSA

Steps:

• Combine mango, cilantro, jicama and green onions in a medium bowl.
• Mix together ponzu lime juice, brown sugar and cayenne pepper in a separate container, making sure the sugar is dissolved.
• Pour mixture over mango combination, toss to coat.

AVOCADO JíCAMA SALSA WITH YUCA CHIPS

Steps:

• Stir together all ingredients and season with salt.

JICAMA SALSA

Steps:

• Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

SEA BASS WITH GINGER LEMON PESTO AND JICAMA SALSA

Steps:

• Preheat oven to 400 degrees F.
• For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
• For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
• Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.