Smokey Filet With Serrano Papaya Salsa And Serrano Mint Cilantro Chutney Recipes

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PAPAYA-CILANTRO SALSA



Papaya-Cilantro Salsa image

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/4 cup finely chopped red onions
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons honey
1 medium papaya, peeled, seeded, and cut into small dice
Salt and freshly ground black pepper

Steps:

  • Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

MINT AND CILANTRO CHUTNEY



Mint and Cilantro Chutney image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

  • Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

GRILLED FISH SANDWICHES WITH CILANTRO CHUTNEY



Grilled Fish Sandwiches with Cilantro Chutney image

Adding coconut to this green chutney makes it textured and spreadable for a sandwich. The coconut flavor is nutty and slightly sweet which perfectly balances out the spicy serrano and fresh cilantro.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 3/4 cups fresh cilantro
1/3 cup unsweetened shredded coconut
1 serrano pepper, stemmed and seeded
1 1-inch piece ginger, cut into coins
1 clove garlic
2 teaspoons curry powder
3 tablespoons fresh lime juice (from 1 1/2 limes)
1/4 cup plus 1 tablespoon coconut oil, melted, plus more as needed
Kosher salt
4 skinless halibut fillets (5 to 6 ounces each; 1 to 1 1/2 inches thick)
4 soft rolls (such as Portuguese rolls), split
1 1/2 cups julienned or shredded carrots
Sweet potato chips, for serving

Steps:

  • Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
  • Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
  • Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
  • Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.

Nutrition Facts : Calories 550, Fat 29 grams, SaturatedFat 20 grams, Cholesterol 102 milligrams, Sodium 920 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams

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