Spicy Tilapia W Pineapple Jalapeno Pepper Relish Recipes

Steps:

• In saucepan over medium heat, sauté the onions, ginger, jalapenos, and cumin for 6 minutes.
• Add the rum and cook until almost all is evaporated.
• Add the pineapple, lime juice, and sugar, bring to simmer and then remove from heat.
• Stir in the cilantro, salt and pepper to taste.
• Note: Caution!
• Be sure to wear rubber gloves when preparing the chilies or you will experience an intense burning sensation in your hands not to mention what would happen should you rub your eyes!

Steps:

• Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Put fish in Zip N' Steam Bag cook for about 9 minutes in the microwave or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently.
• Serve pineapple mixture with fish. Garnish with lime wedges.

Steps:

• Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
• Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
• Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
• As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
• Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
• Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
• Garnish with fresh roma tomatoes and parsley.

Steps:

• Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
• Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
• Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
• Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.