Tropical Fruit Salsa For Fish Recipes

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TROPICAL FRUIT SALSA

Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 8



Tropical Fruit Salsa image

Steps:

  • In glass or plastic bowl, mix all ingredients.
  • Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg

2 kiwifruit, peeled and chopped
1 mango, peeled, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 cup pineapple chunks
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
2 tablespoons lime juice

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Provided by Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 6



Grilled Red Snapper with Tropical Fruit Salsa image

Steps:

  • Preheat a grill.
  • Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
  • Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 1/4 cups tropical fruit salsa

CHILEAN SEA BASS WITH SPICY FRUIT SALSA

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26



Chilean Sea Bass with Spicy Fruit Salsa image

Steps:

  • Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
  • For the Spicy Paste: Combine the above ingredients to form a spicy paste.
  • For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

1 teaspoon chopped jalapeno or other hot pepper
1 small red onion, finely chopped
1 papaya, peeled, seeded and chopped
1 ripe mango, peeled, pitted and diced
1/2 cup fresh pineapple, peeled and chopped
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1/2 teaspoon chili powder
1 tablespoon chopped cilantro
1/4 cup olive oil or vegetable oil
Pinch salt and pepper
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 tablespoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon anise seed
1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute
4 Chilean sea bass fillets, or whitefish of your choice
Salt and pepper
1/4 cup flour, for coating
Vegetable or canola oil, for saute

TROPICAL FRUIT SALSA

Yield Makes 2 cups

Number Of Ingredients 8



Tropical Fruit Salsa image

Steps:

  • Stir together all ingredients.

1 cup finely diced peeled firm-ripe papaya (from 1)
1/2 cup finely diced peeled firm-ripe mango (from 1)
1/3 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1/2 to 1 teaspoon minced fresh jalapeño chile, including seeds
1/2 teaspoon salt

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS

Provided by Tory McPhail

Categories     Leafy Green     Onion     Sauté     Quick & Easy     Lime     Mango     Pineapple     Trout     Bell Pepper     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11



Trout with Tropical Fruit Salsa and Mixed Greens image

Steps:

  • Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
  • Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
  • Divide greens among 4 plates. Place trout fillets and salsa alongside.

6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens
4 5- to 6-ounce golden trout fillets with skin

FISH TACOS WITH TROPICAL FRUIT SALSA

Make and share this Fish Tacos With Tropical Fruit Salsa recipe from Food.com.

Provided by adopt a greyhound

Categories     Lunch/Snacks

Time 55m

Yield 3 tortillas, 2-3 serving(s)

Number Of Ingredients 24



Fish Tacos With Tropical Fruit Salsa image

Steps:

  • Make fruit salsa first.
  • In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
  • Next make sauce:
  • Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
  • Both fruit salsa and sauce can be made ahead.
  • Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
  • Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
  • Either on the stove top or BBQ, cook the fish until it flakes.
  • Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
  • Enjoy and eat quickly.

Nutrition Facts : Calories 1033.7, Fat 49.7, SaturatedFat 12.5, Cholesterol 149.6, Sodium 965, Carbohydrate 100.8, Fiber 9.4, Sugar 58.2, Protein 53.2

1 lime, juice of
2 tablespoons jalapeno jelly, hot
1 tablespoon canola oil
1 red pepper, chopped
3/4 cup watermelon, diced
1 mango, diced
1 kiwi, chopped
3/4 cup pineapple, diced
1/2 cup red onion, chopped
1 jalapeno, seeded, minced
1 tablespoon cilantro, minced
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cilantro
1 tablespoon taco seasoning
1 tilapia fillet
1 salmon fillet
1 tablespoon lemons or lime juice
1 teaspoon taco seasoning
2 -3 flour tortillas, warmed
shredded cabbage
tomatoes
cheese
taco sauce

TROPICAL FRUIT SALSA

Provided by James Peterson

Categories     Condiment/Spread     Fruit     Side     Cinco de Mayo     Summer     Party     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 5 cups

Number Of Ingredients 9



Tropical Fruit Salsa image

Steps:

  • If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
  • Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
  • In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.

2 dried chipotle chiles or chipotle chiles in adobo sauce, 2 pasilla de Oaxaca chiles, or 4 jalapeño chiles
2 poblano chiles, charred, peeled, and seeded and then chopped medium-fine
1 mango, about 1 pound
1/2 pineapple, preferably Golden
1 Hawaiian or 1/2 Mexican papaya
1 red onion, finely chopped
3 tablespoons finely chopped fresh cilantro, chopped at the last minute
3 tablespoons fresh lime juice
Salt

TROPICAL FRUIT SALSA

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5



Tropical Fruit Salsa image

Steps:

  • Gently toss together all ingredients with salt and pepper to taste.

2 cups finely diced tropical fruit such as mango and papaya
1/4-cup fresh cilantro, chopped
1/4-cup red onion, finely chopped
1 fresh jalapeno, seeded and finely chopped
2 Tbs. fresh lime juice

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