Smoked Fish Tacos with Caribbean Salsa

RECIPE

Prep: 30 minutes; Cook: 10 minutes.

Yield
Makes 6 servings

Ingredients
Hickory or alderwood chips
2 pounds firm whitefish fillets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
12 (6 1/2-inch) flour or red chile tortillas
Caribbean Salsa
Garnishes: thinly sliced red cabbage, thinly sliced red onion, fresh cilantro leaves, lime wedges

Preparation
1. Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside.

2. Brush fillets with oil; sprinkle with salt and pepper.

3. Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes or until wood chips begin smoking.

4. Grill fillets, covered with lid, over medium heat (325° to 350°) 5 minutes on each side or until fish flakes with a fork.

5. Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. Garnish, if desired.

Caribbean cooking@home
by cooking mania

Caribbean Grilled Scallop Salad

RECIPE

Yield
4 servings

Ingredients
12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish rub, divided (such as Emeril's)
Cooking spray
5 (1/2-inch) slices fresh pineapple
4 cups gourmet salad greens or mixed salad greens
4 cups torn Boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

Preparation
Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.

Nutritional Information
Calories:264 (20% from fat)
Fat:5.8g (sat 0.8g,mono 3g,poly 1.1g)
Protein:30.8g
Carbohydrate:22.8g
Fiber:3.4g
Cholesterol:56mg
Iron:2.3mg
Sodium:559mg
Calcium:101mg

Caribbean cooking@home
by cooking lover

Montego Bay Grilled Fish with Caribbean Salsa

Yield
Makes 4 servings

Ingredients
3 tablespoons chopped fresh cilantro
1 roasted jalapeño pepper, chopped
2 tablespoons fresh lime juice
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
Vegetable cooking spray
4 amberjack or grouper fillets (about 1 1/2 pounds)
Caribbean Salsa

Preparation
Combine first 5 ingredients; set cilantro mixture aside.
Coat a grill tray with cooking spray, and place on food rack. Heat, covered with grill lid, over hot coals (400° to 500°) 10 minutes. Place fish on hot grill tray.
Cook, covered with grill lid, 10 minutes. Turn fish, and spread with cilantro mixture. Cook, covered, 10 minutes or until fish flakes easily when tested with a fork. Serve with Caribbean Salsa.

Note: To roast jalapeños, place on a foil-lined baking sheet. Broil 5 inches from heat 5 minutes on each side or until blistered. Place in a heavy-duty plastic bag; let stand 10 minutes. Peel and seed peppers.

Caribbean cooking@home
by cooking lover