Seared Chicken Asparagus With Mango Salsa Recipes

SEARED SCALLOPS WITH TROPICAL SALSA

Steps:

• Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
• Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
• Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.

PAN-SEARED HALIBUT WITH CITRUS SALSA

Steps:

• Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
• In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.

CORIANDER CHICKEN WITH MANGO SALSA

Steps:

• Sprinkle chicken breast with salt and 1 teaspoon black pepper; set aside for 10 minutes. Evenly coat with ground coriander.
• Heat the olive oil in a skillet over medium heat. Cook the chicken breast, browning well on both sides until no longer pink in the center. Remove from heat, allow breast to cool before slicing.
• In a bowl, mix together the mango, orange, onion, chile pepper, fresh cilantro and 1/2 teaspoon black pepper. Pour salsa over sliced chicken breast and serve.

SEARED CHICKEN & ASPARAGUS WITH MANGO SALSA

Steps:

• The day before: make the mango salsa, peel the mangoes and cut the flesh into tiny dice. Put into a bowl with the lime juice and zest, the red onions, chillies, parsley, coriander and olive oil. Taste, and mix in a teaspoon of sugar if you feel it needs it. Put in the fridge.
• Preheat the oven to 200C/gas 6/fan 180C. Put 2 baking trays in the oven to preheat. Hold each asparagus tip about a third of the way down from the tip between your thumb and forefinger, and your other hand at the bottom. Start to bend it gently and it will snap just above the tough bit which you can throw away. Now toss the asparagus in the olive oil and season well with salt and pepper.
• Put in a single layer on the pre-heated baking trays and roast for 12-14 minutes, giving them a good shake halfway through. When they are cooked, remove from the baking trays to cool or else they will keep cooking. Keep the oven on.
• For the chicken, heat a griddle pan over a high heat till hot. Brush the chicken with olive oil and generously season with salt and pepper. Cook the chicken breasts, 4 at a time in the pan (depending how many will fit) for 2-3 minutes each side - they should be well marked with the griddle lines. Remove from the griddle and lay in a single layer on foil lined baking sheets. Roast for 12-15 minutes until cooked. Take out of the oven, cool, then cover and put in the fridge.
• On the day: take the mango salsa from the fridge and leave at room temperature to allow the flavours to combine.
• When you are ready to serve, arrange on two platters, allowing three spears of asparagus topped with a chicken breast per person. Spoon over the mango salsa, reserving some to put in bowls on the side, and drizzle over any oil from the salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.