Spicy Catfish With Pineapple Salsa Recipes

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GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA



Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa image

This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 ripe pineapple
One 2-inch piece fresh ginger, peeled
1/2 cup coarsely chopped fresh cilantro
2 tablespoons vegetable oil, plus more for brushing
2 ripe plum tomatoes, seeded and diced
1 small orange bell pepper, finely chopped
1 medium jalapeno, chopped (seeded, for less heat, if desired)
Juice of 1 lime
1/2 small red onion, finely chopped
Kosher salt
2 tablespoons soy sauce
1 tablespoon honey
Four 6-ounce skinless fillets bass or snapper

Steps:

  • Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
  • Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
  • Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
  • Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

SPICY PINEAPPLE SALSA



Spicy Pineapple Salsa image

Crunchy, sweet, tangy, hot pineapple salsa is perfect in spring and summer.

Provided by Zerrin & Yusuf

Categories     Side Dish

Time 5m

Yield 4

Number Of Ingredients 7

2 cups diced pineapple
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 lemon, squeezed
1 tablespoon pomegranate molasses
1 teaspoon chili
Salt to taste

Steps:

  • Combine pineapple, red onion and cilantro.
  • In a small bowl, whisk lemon juice, pomegranate molasses, chili and salt well. Pour it over the pineapple and onion mixture. Stir well. Taste and add extra salt or chili if needed.

Nutrition Facts : Calories 80 calories, Sugar 14.5 g, Sodium 63.2 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 21.2 g, Fiber 2 g, Protein 1 g, Cholesterol 0 mg

SPICY GRILLED PINEAPPLE SALSA RECIPE



Spicy Grilled Pineapple Salsa Recipe image

Spicy Grilled Pineapple Salsa is a simple recipe of a tropical salsa and is bursting with sweet and spicy flavors. It's the perfect summer dish, best served cold. Grilled Pineapple Salsa can be enjoyed on its own or it can be filled in the tacos along with chili beans and sour cream. Spicy Grilled Pineapple Salsa can be a great appetizer for the barbecue party as well along with some nachos. Serve Spicy Grilled Pineapple Salsa along Baked Corn & Flour Tortilla Chips Flavored With Paprika Recipe as an appetizer along with a meal of Mexican Vegetarian Bean & Cheese Enchiladas Recipe and Fig Tiramisu With Gingerbread Dust Recipe for dessert. Other recipes that you can try are: Chunky Cucumber Salsa Recipe Strawberry Salsa Recipe Spicy Mexican Salsa Recipe

Provided by Archana's Kitchen

Time 10m

Yield Makes: 8 Servings

Number Of Ingredients 10

1 tablespoon Extra Virgin Olive Oil
1 Pineapple , peeled and cut into slices
1/4 cup White onion , finely chopped
1/4 cup Red Yellow and Green Bell Peppers (Capsicum) , mixed, chopped
2 tablespoons Pickled Jalapenos , finely chopped
2 sprig Coriander (Dhania) Leaves , finely chopped
2 sprig Mint Leaves (Pudina) , roughly torn
Salt
1/2 teaspoon Lemon juice
1/4 teaspoon Paprika powder

Steps:

  • To begin making the Spicy Grilled Pineapple Salsa Recipe, start by prepping all the ingredients and fine chopping the elements.
  • Heat oil in a grill pan over medium heat; place the sliced pineapple and sprinkle with salt. Cover the pan and cook the pineapple until it's soft and has lightly grilled texture. Keep turning it around until golden brown on both sides.
  • Once done, allow it to cool and finely chop the pineapple.
  • In a large mixing bowl, combine the grilled pineapple, onions, jalapenos, bell peppers, coriander leaves and mint leaves. Give it a good mix.
  • Finally toss in the salt, lemon juice and smoked paprika to make the Grilled Pineapple Salsa.
  • Refrigerate the Grilled Pineapple Salsa for at least 2 hours and serve chilled
  • Serve Spicy Grilled Pineapple Salsa along Baked Corn & Flour Tortilla Chips Flavored With Paprika as an appetizer along with a meal of Mexican Vegetarian Bean & Cheese Enchiladas Recipe and Fig Tiramisu With Gingerbread Dust Recipe for dessert.

GRILLED PINEAPPLE SALSA



Grilled Pineapple Salsa image

This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.

Provided by Elaine

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

½ fresh pineapple - peeled, cored, and sliced into 1/2-inch pieces
cooking spray
1 red bell pepper, finely chopped
1 small sweet onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeno pepper, finely chopped
1 clove garlic, minced
1 tablespoon lime juice
1 teaspoon white sugar
½ teaspoon salt
ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
  • Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
  • Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 196.6 mg, Sugar 6 g

FRESH PINEAPPLE SALSA



Fresh Pineapple Salsa image

This fresh pineapple salsa recipe will be a big hit at your next party! It's a little sweet, a little spicy, and 100% delicious. It's easy to make, too. Recipe yields 3 1/2 cups; double it if you're serving a crowd (1 extra-large pineapple should be just right).

Provided by Cookie and Kate

Categories     Salsa

Time 20m

Number Of Ingredients 7

3 cups diced fresh pineapple (about 1 medium)
1 red bell pepper, chopped
1/2 cup chopped red onion (about 1/2 small onion)
1/4 cup chopped fresh cilantro
1 medium jalapeño*, seeds and ribs removed, finely chopped
3 tablespoons lime juice (from about 1 1/2 limes), or more if needed
1/4 teaspoon fine sea salt

Steps:

  • In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
  • Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn't taste amazing just yet.
  • For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It's best served fresh but keeps well, chilled, for up to 4 days.

Nutrition Facts : ServingSize 1/2 cup, Calories 48 calories, Sugar 8.4 g, Sodium 82.3 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 1.6 g, Protein 0.7 g, Cholesterol 0 mg

SPICY PINEAPPLE SALSA



Spicy Pineapple Salsa image

Here's a sweet and spicy twist on salsa. Served with chips, it's an excellent party starter. It also adds a refreshing touch on top of grilled fish or meat.-Angela Longtin, Cavalier, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 7 pint jars.

Number Of Ingredients 13

12 medium tomatoes (about 4 pounds)
2 large red onions, chopped
2 medium green peppers, chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 can (15 ounces) tomato sauce
1 can (12 ounces) tomato paste
3 cans (4 ounces each) chopped green chilies
2 cans (4 ounces each) diced jalapeno peppers, drained
1/3 cup white vinegar
2 tablespoons salt
6 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop., In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness., Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

FISH TACOS WITH PINEAPPLE SALSA



Fish Tacos With Pineapple Salsa image

Fresh fish, creamy avocado, and pineapple salsa piled over coconut rice and topped with cotija cheese make these Fish Tacos with Pineapple Salsa dynamite.

Provided by Marley Goldin

Categories     Dinner

Time 1h

Number Of Ingredients 15

1 cup white rice
1 ½ cups coconut milk
1 tablespoon pineapple juice
1 teaspoon coconut oil
1 pound tilapia or catfish
2 tablespoons taco seasoning
2 tablespoons coconut oil
4 flour tortillas
1 avocado
½ cup black beans
½ cup pineapple salsa
¼ cup cotija Cheese
1 tablespoon lime juice (1 tbsp usually = juice from ½ a lime)
1 handful of cilantro for garnish
1 tablespoon crema or sour cream

Steps:

  • Bring coconut milk to boil and add dry rice. Reduce to simmer, cover, and cook for 15-20 minutes until liquid is absorbed. Then add the coconut oil and pineapple juice. Mix well and set aside.
  • Thoroughly dry fish filets by pressing them in between two paper towels.
  • Rub the fish with seasoning generously on both sides.
  • Over medium heat, add coconut oil to your pan to start simmering. Carefully place your fish fillets into the hot oil. Cover and cook for five minutes before flipping.You will know your fish is ready to flip because it will easily come onto your spatula without sticking to the pan. Once flipped, cover again and cook for another five minutes until you achieve a nice, browned color on both sides.
  • Remove from pan and set aside for taco assembly.
  • Prep your ingredients by slicing the avocado, prepping pineapple salsa, cutting lime, warming black beans, cooking fish, and grating cotija.
  • Heat your tortillas in a dry pan or by microwaving between two damp paper towels for about 15 seconds. Add rice to your taco first, and then pile on fish, beans, avocado, and pineapple salsa. Drizzle with Crema, sprinkle on Cotija and finish with fresh lime juice. Garnish with cilantro and serve warm!

PINEAPPLE SALSA CHICKEN



Pineapple Salsa Chicken image

These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 (6 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning
1 cup diced pineapple
¼ cup diced red bell pepper
1 small jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
¼ teaspoon salt

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
  • Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
  • Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
  • Top chicken with salsa mixture and serve.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 13.9 g, Cholesterol 96.9 mg, Fat 7.7 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 1.6 g, Sodium 891.8 mg, Sugar 11.1 g

SPICY CATFISH WITH PINEAPPLE SALSA



Spicy Catfish With Pineapple Salsa image

Make and share this Spicy Catfish With Pineapple Salsa recipe from Food.com.

Provided by Shirl J 831

Categories     Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
1/2 teaspoon grated lime rind
1 tablespoon lime juice
1 garlic clove, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1 pinch pepper
4 catfish fillets or 4 tilapia fillets
3/4 cup pineapple salsa
1/3 cup pineapple tidbits
2 tablespoons coriander or 2 tablespoons parsley
1 pinch dried chili

Steps:

  • In shallow dish, whisk together oil, lime rind and lime juice, garlic, chili powder, cumin and pepper.
  • Add fish and turn to coat evenly.
  • Let stand for 15 minutes.
  • Meanwhile, in bowl combine salsa, pineapple, coriander and chilies.
  • Place fillets on greased grill over medium heat and grill, turn once, for about 8 minutes till fish flakes easy.
  • Place on plate and top with salsa mixture.

Nutrition Facts : Calories 293.3, Fat 19.9, SaturatedFat 3.4, Cholesterol 87.5, Sodium 179, Carbohydrate 3.2, Fiber 0.7, Sugar 1.5, Protein 24.6

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