Fish Tacos With Pineapple Salsa Recipes

Steps:

• Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.
• Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.
• Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.
• Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.

Steps:

• Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
• Mix all ingredients together. Serve at room temperature.

Steps:

• Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
• Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.

Steps:

• Make the salsa in advance:.
• Combine everything in a large bowl. Mix well. Transfer to glass canning jars or another glass container with a lid. Cover and refrigerate until ready to use.
• make the pineapple crema in advance:.
• Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use.
• Combine all of the breading ingredients in a large, shallow bowl. Lightly coat the fish fillets and fry them in hot canola oil*** for a couple minutes (just until cooked through and golden.) Transfer to a plate and cover with foil while you get your other ingredients ready to go.
• ***You can try frying the fish in equal amounts of butter and olive oil for a completely wonderful experience...but watch that fish very closely so it doesn't burn. Clarify the butter in advance to keep it from smoking.
• To serve: Warm the tortillas in the microwave, between paper towels, for 20 seconds (only do a few tortillas at a time.).
• Place the tortillas on a plate, pile on the lettuce, fried fish, avocado, salsa, crema, a sprinkle of coarse salt and a squeeze of lemon and/or lime. (In that order.) Serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
• Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

Steps:

• Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
• Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
• Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
• Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.