This Summer is all about grilling and having fun with your loved ones. My husband grills all year round, but Summer is the best time. We could spend a good part of the day out on the patio just chilling. This recipe hits the spot on one of those day.
Grilled Fish Tostadas with
Pineapple and Mango Salsa Mango
1 1/2 cups diced peeled pineapple
Grilled Fish Tostadas with
Pineapple and Mango Salsa Mango
1 1/2 cups diced peeled pineapple
1 cup diced peeled mongo
½ cup red cabbage
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
½ cup red cabbage
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 to 2 Serrano chiles, seeded, and chopped
1/4 cup olive oil
1/4 cup olive oil
11/2 pound red snapper
salt and pepper to taste
4 corn tortillas
Prepare barbecue to medium-high heat. To make the salsa, mix the first 6 ingredients in medium bowl. Season with salt and pepper.
Whisk oil, salt and pepper in small bowl. Arrange the fish, and tortillas on a large baking sheet. Brush the oil on both sides of the fish, and the tortillas. Grill the fish until cooked through about 3 minutes per side. Cook them so they are crisp, 2 minutes per side. Divide . Cut fish into strips then place on the tortillas, top with salsa and serve.
serves /Makes 4 servings.
Pineapple Margaritas
2 1/4 cups tequila
12 ounces chilled pineapple juice
4 ounces pineapple, canned chunks
4 trays ice cubes
3 Mexican limes, quartered
Salt for the glasses rim
In a blender container, combine half the tequila, half the juice and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, juice, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.
This recipe for Pineapple Margaritas
serves/makes 12
salt and pepper to taste
4 corn tortillas
Prepare barbecue to medium-high heat. To make the salsa, mix the first 6 ingredients in medium bowl. Season with salt and pepper.
Whisk oil, salt and pepper in small bowl. Arrange the fish, and tortillas on a large baking sheet. Brush the oil on both sides of the fish, and the tortillas. Grill the fish until cooked through about 3 minutes per side. Cook them so they are crisp, 2 minutes per side. Divide . Cut fish into strips then place on the tortillas, top with salsa and serve.
serves /Makes 4 servings.
Pineapple Margaritas
2 1/4 cups tequila
12 ounces chilled pineapple juice
4 ounces pineapple, canned chunks
4 trays ice cubes
3 Mexican limes, quartered
Salt for the glasses rim
In a blender container, combine half the tequila, half the juice and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, juice, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.
This recipe for Pineapple Margaritas
serves/makes 12
No comments:
Post a Comment