Recipes tagged with « Salsa »
Grilled Swordfish Kiwi Salsa
Thick swordfish fillets marinated briefly in lemon juice, olive oil, and lightly crushed pink peppercorns, grilled over medium heat to a tender finish with caramelized edges. Fresh salsa with diced kiwi and heirloom tomatoes, tossed with chives and seasoned simply with salt and lemon. A fresh mix of sweet, tart, and smoky flavors that pairs well with plain rice or quinoa. Quick, precise heat control to avoid overcooking fish, ensuring moistness and flaky texture. Simple ingredients; bright flavors with a touch of herbal contrast from chives.
Braised Pork Tacos Twist
Slow-cooked pork shoulder in a spiced beef broth with crushed tomatoes, lime and orange juice, fresh herbs and smoky chipotle pepper. Served with a fresh tomato salsa, lettuce, crema, and crumbly cheese. The pork is tender, shredded, flavorful. The salsa bright, fresh, slightly tangy. Tacos crisp with a soft interior, layered with textures. Includes adjustments to spices and added jalapeño for heat. Quantities slightly reduced or increased, timing shifted for optimal tenderness without rushing. A straightforward mix of seasoned meat, fresh topping, and simple shells makes handheld bites full of punch and character.
Seared Scallops with Peach Salsa
Fresh scallops sliced thin. Salsa with diced peaches, grape tomatoes, and minced serrano pepper. Tangy apple cider vinegar and avocado oil. Green onion soaked briefly in ice water for crispness. Combination served cold, garnished simply. Quick prep and assembly under 25 minutes. No dairy, gluten, eggs, nuts. Bright, fresh flavors. Light appetizer portion for four.