MAHI MAHI WITH PEACH-CUCUMBER SALSA
Provided by Katie Lee Biegel
Time 23m
Yield 4 servings (plus extra salsa)
Number Of Ingredients 3
Steps:
- Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve.
- Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.
PEACH AND CUCUMBER SALSA
Steps:
- Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA
Provided by Katie Lee Biegel
Categories main-dish
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
- For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
- For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
- For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
- Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
- Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
- To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
- Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.
CUCUMBER FRUIT SALSA
Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we've learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. -Anna Davis, Springfield, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 24 servings (1/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 12 ingredients. Refrigerate at least 30 minutes to allow flavors to blend. Just before serving, stir in peach and banana.
Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
PEACH AND CUCUMBER SALSA
Low calorie, fat free vegan recipe from Whole Foods; it is highly rated on their website. They suggest serving it atop grilled fish but I think it would also be great with chicken or pork tenderloin. You can make it up to 4 hours ahead of serving, just keep it in the refrigerator. I think mango and a splash of OJ would be a great addition to this recipe as well! NOTE: I just made this recipe and I added the OJ for a touch of sweetness and added a couple drops of jalapeno sauce for more kick. I also didn't care for the mint, so I changed that to optional. . .the basil was nice I thought.
Provided by januarybride
Categories Fruit
Time 15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss all ingredients together in a large bowl then serve.
Nutrition Facts : Calories 34.6, Fat 0.2, Sodium 1.5, Carbohydrate 8.8, Fiber 1.5, Sugar 5.6, Protein 1
PEACH AND CUCUMBER SALSA
This is a recently adopted recipe that I have not yet tried but plan to do so soon. Looks like a lovely addition to grilled chicken, fish and maybe even pork.
Provided by justcallmetoni
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients in medium bowl.
- Season salsa to taste with salt and pepper.
- (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.).
Nutrition Facts : Calories 92.1, Fat 0.5, Sodium 8.6, Carbohydrate 22.8, Fiber 2.6, Sugar 16.8, Protein 1.7
CHICKEN WITH PEACH-CUCUMBER SALSA
To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.
Nutrition Facts : Calories 261 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges
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