Pineapple Mango Salsa

There is something so summery about pineapple and mango and this is the perfect dish for a hot summer evening. It’s wonderful topped grilled chicken or tilapia but just as fantastic on its own with some tortilla chips.

1 mango, diced
1/2 pineapple, diced
1 tomato, diced
dash habanero sauce (or two!)
10 large mint leaves, Chiffonade (about 2 tbs)
1 tablespoon lime juice
2 tsp brown sugar

Mix everything in a large bowl. Cover with plastic wrap and let sit in the refrigerator at least 30 minutes. Note: the longer you let it sit, the more the flavors will meld.

My opinion:
This was wonderful. Spicy and refreshing. I was sad when the last bit was gone.

J’s Fish Fry

J and I are always looking for ways to incorporate more fish in our diet. After tasting the AMAZING Fish and Chips at our new favorite restaurant 44 Stone, we decided to try our hand at recreating the dish at home. We came close.

tilapia or other firm white fish
batter of your chose, we used McCormick Fish Fry
Baking Potatoes (skinned, sliced and soaked in cold water, that’s the secret cold water)
oil, we used vegetable

For fries: Heat oil in skillet (we used a cast iron skillet). Pat the sliced potato dry and slowly add to the hot oil. Fry about  minutes or until golden brown. Remove from oil onto paper bag. For squishy fries, salt and serve. For crisper fries, pat dry and add them to the oil for another 2 to 3 minutes.

For fish: Coat in batter. Slowly add to the hot oil. This will puff up immediately. Try not to add other pieces on top of each other as they will stick. Fry about 3 minutes per side. Use metal tongs to flip once. Remove from oil with tongs. Place on paper bag to drain. Fish is done when it is flaky. Serve with a spinach salad.

Tilapia and Edamame

This is really two separate dishes from Sandra Lee’s Money Saving meals show on the Food Network that we just happened to randomly catch one evening. It was so worth it! We’ve tweaked them a bit. I’ll explain the tilapia first and the edamame second.

Tilapia Ingredients:
1/4 cup all-purpose flour
2 teaspoons seafood seasoning (we use Old Bay!)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 tilapia fillets (we use the frozen kind when we can’t get fresh from the grocery store)
2 tablespoons canola oil (or vegetable or olive, whatever is on hand!)
2 tablespoons butter
1 teaspoon chopped garlic
2 tablespoons lemon juice
2 tablespoons freshly chopped parsley leaves (you can leave this out if you don’t have them on hand)

Tilapia directions:
In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

My opinion Tilapia:
We use more Old Bay than flour in this dish. The original directions call for putting the tilapia in a baking dish to keep warm until the edamame is done. That step is unnecessary. The tilapia stays warm just fine.

Edamame Ingredients:
2 tablespoons canola oil (or vegetable or olive, whatever is on hand!)
1 medium onion, diced
2 teaspoons chopped garlic
Salt and freshly ground black pepper
1 (10-ounce) bag frozen shelled edamame, thawed

Edamame Directions:
Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender.

My Opinion Edamame:
No changes necessary here! The directions were spot on and this is an excellent pairing with the tilapia above. Enjoy!