Tag Archives: salsa

GRILLED PORK WITH PINEAPPLE SALSA 043

Grilled Pork Chops and Veggie with Pineapple Salsa

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This was the meal we opened the grill up with this year. Light, healthy and so flavorful! I love salsa, they pack a big punch of flavor without a lot of calories. And this salsa I made was with canned fruit, so it’s easy and cheap! Plus no peeling a pineapple, trying to get the core out and making a mess, thank you canned pineapple!

I made the salsa first.  I drained the pineapple but saved the juice because I used it in the marinade for the pork, waste not, want not!

I mixed the pineapple with some jalapeno pepper and onion.  I used 1/2 the pepper in the marinade for the pork and the rest in the salsa. The red onion I used 1/4 in the salsa and the rest in the grill veggies I made to go along with the pork, so you won’t waste anything making this recipe. Add a little lime juice and salt and pepper and salsa made! I used the tidbit pineapple so no chopping the pineapple up!

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The pork marinated in the pineapple juice, lime juice, jalapeno pepper slices and sprinkled the pork with cumin, red pepper, oregano, salt and pepper.

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Everything marinated for about 4 or 5 hours, then off to the grill

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I just combined some veggies in disposal trays for our sides and this is a great thing to do with kids, my daughter doesn’t like peppers, so I made mine with peppers, onions, zucchini, garlic and tomatoes and I made hers with onions, zucchini, garlic and mushrooms, so everyone can customize them the way you want.  Just add a little olive oil, salt and pepper and throw them on the grill with everything else.

GRILLED PORK WITH PINEAPPLE SALSA 043

Grill Pork Chops with Veggies and Pineapple Salsa

4 boneless pork chops

1/4 cup of lime juice

pineapple juice from the canned pineapple you use in the salsa

1/2 a jalapeno pepper sliced

4 TBSP. olive oil

1 tsp. cumin

1 tsp. oregano

1/4 tsp. red pepper

salt & pepper

Mix together spices and sprinkle over pork chops, then in a ziplock bag combine juices, jalapeno and oil and place the pork chops in and marinade for 4 to 8 hours.

Salsa

1/2 can of drained tidbit pineapple

1/2 jalapeno, seeded and de-ribbed and dice finely

1 TBSP. diced red onion

1 TBSP. lime juice

salt & pepper

Combine everything and refrigerate until you serve the pork chops

After the pork has marinated on a medium hot grill, cook pork chops for 5 to 6 minutes per side until thermometer reads 160.

This recipe was shared at The Country Cooks Potluck Party

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Blacken Fish Tacos

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A few weeks ago, we had Grill Fish Tacos, and they were very good, good enough to have again with a twist (we rarely eat the same thing, the exact same way!) So this time I made a blackening seasoning to go on the fish, and it gave it an awesome kick of flavor.

When I posted this recipe for Cedar Plank Grilled Salmon, my daughter told me her boyfriend had some Puffer Toad fish, and ask what I would do with it.

 

Image result for puffer toad fish

It’s not a real pretty fish, or a big fish, but it’s a good fish especially when it’s free!  So anyway on Saturday afternoon, we made fish tacos out of it, and these are perfect fish for this because it’s just little fillets. Thanks Steven for the fish, I hope you enjoyed it too!

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To go along with it we had

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Slaw for the bottomblacken fish tacos 003

Blacken Fish

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Mango Salsa on top

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and it was yummy!

Blackened Fish Taco with Slaw & Mango Salsa

Blackening Seasoning:

1 tsp. paprika

1 tsp. kosher salt

1/2 tsp. dry mustard

1/4 – 1/2 tsp. cayenne pepper(depends on how spicy you want it)

1/4 tsp. cumin

1/4 tsp. oregano

1/8 tsp. black pepper

Mix everything together.

Fish:

1 TBSP. olive oil

1 lb. fish (any white fish will do)

12 small flour tortillas

Salsa:

1 cup fresh or frozen, thawed and dried mango

2 TBSP. chopped red onion

1/2 chopped red or green bell pepper

1/2 chopped jalapeno pepper, seeded and de-ribbed

2 TBSP. lime juice

2 TBSP. olive oil

salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Cole Slaw:

2 cups Cole Slaw mix

3 TBSP. light mayo

2 TBSP. lime juice

Salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour

In an aluminum grill pan, grill fish on a grill heated it medium, for 3 to 5 minutes each side or until it flakes easily.

Add slaw, fish, then salsa to tortilla and serve.

 

This recipe was shared at The Country Cooks Potluck Party

Fish Tacos

Grill Fish Tacos

Fish Tacos

Fresh, crunchy, sweet and tangy, it’s all in one. Fresh grilled fish, with crunchy slaw

and sweet and tangy mango salsa. Amaaaazzinng! Plus it’s fast and easy.  We had somethings going on this past weekend that kind of required a quick, light lunch, and this was perfect.  Roasted Shrimp Salad (3)

We also had a warm shrimp salad for this meal as well, so I prepped everything at the same time and grilled everything up at the same time.  You can see there’s 2 pans of shrimp and a pan of little fish fillets.  A friend gave my parents some fresh fish and it was a little too much for them, but not really enough to have for a meal, with everything that goes on the fish tacos, this was more than enough, so if you ever find yourself with just a little fish, whip up tacos.   For the fish, I just grilled it up with a little olive oil and Old Bay seasoning, can’t go wrong there! For the slaw, I combined some Cole Slaw store-bought mix, with mayo and lime juice and for the salsa, frozen mango, onion, jalapeno, bell pepper, lime juice, olive oil, salt and pepper and called it a day.  Super fresh! If I had fresh mango, I would use it, but the grocery store I shop at doesn’t always have it, but always has frozen. Fast and fresh!

Grill Fish Tacos

Salsa:

1 cup fresh or frozen, thawed and dried mango

2 TBSP. chopped red onion

1/2 chopped red or green bell pepper

1/2 chopped jalapeno pepper, seeded and de-ribbed

2 TBSP. lime juice

2 TBSP. olive oil

salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Cole Slaw:

2 cups cole Slaw mix

3 TBSP. light mayo

2 TBSP. lime juice

Salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Fish:

1/2 lb. fish fillets, thin, light fish, such as Tilapia

1 TBSP olive oil

1/2 TBSP Old Bay Seasoning

In a grill pan, place fillets, drizzle with olive oil and sprinkle with Old Bay. On a medium hot grill, grill for 3 to 4 minute per side, until they turn white and flake easily.

On soft flour tortillas, add slaw, then fish and top with salsa.

 

This recipe was shared on The Country Cook Weekend Potluck Party # 229