
Blackened Tilapia Sandwich with Cilantro Lime Mayo and Fresh Mango Salsa
Serves 4
1/4 cup paprika
1 tablespoon ground thyme
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
Cooking spray
4 (5 oz.) fresh tilapia filets
4 whole wheat bakery buns, split
Cilantro lime mayo, see below
Fresh mango salsa, see below
Method:
1. Combine all dry rub ingredients in a small bowl.
2. Spray each tilapia filet with cooking spray then rub with the seasoning mixture.
3. Heat a large cast iron skillet over medium high heat. Coat the pan with a small amount of olive oil and add the seasoned tilapia. Cook 3-4 minutes per side (or until it flakes easily). Transfer to a platter. Repeat the process until all the filets are cooked.
Cilantro Lime Mayo
1 cup light mayo
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Method:
Combine all ingredients in a medium bowl.
Fresh Mango Salsa
2 fresh mangoes, diced (or 1/2 bag of frozen mango chunks, thawed)
1 cucumber, peeled, seeded and diced
1/2 jalapeno, seeded and finely diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
To assemble the sandwich:
Smear each bun with the cilantro lime mayo. Top with blackened tilapia and fresh mango salsa and serve!
Hawaiian Pulled Pork with Fresh Pineapple Salsa and Coconut Rice
Serves 6-8
Hawaiian Pulled Pork
4 lb. pork shoulder (or pork butt)
1 (16 oz.) can pineapple juice
2 tablespoons teriyaki sauce
2 tsp liquid smoke
Salt and pepper
Method:
1. Season pork with salt and pepper and place fat side down in a slow cooker.
2. Pour pineapple juice, teriyaki sauce and liquid smoke over the top.
3. Cook on LOW for 6-10 hours. Remove pork from the cooker onto a large platter and shred with 2 forks. Once shredded, return meat to the slow cooker and keep warm.
Fresh Pineapple Salsa
1 fresh pineapple, peeled and cored
1 red pepper, diced
1 jalapeƱo, seeded and diced
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper
Method:
Combine all ingredients in a medium bowl. Adjust seasonings as needed. Keep at room temperature.
Coconut Rice
2 cups basmati rice
2 cups canned coconut milk (full fat, not light)
1 3/4 cups water
2 tablespoons shredded coconut
1/2 teaspoon salt
Method:
Combine all ingredients in a saucepan. Bring to a boil and reduce to a simmer. Cover and cook 15-20 minutes, stirring occasionally.
To serve, top rice with pulled pork, fresh salsa and toasted coconut (optional).
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