Friday, May 30, 2014
I added grilled tilapia to the menu this week.
I have to admit:
if it's not grilled salmon, I don't make a lot of fish stuff.
I'm not really sure why.
I think I'm afraid!
I don't have too much experience cooking fish.
So I don't really have a great technique.
Also, I don't want my house to smell like fish . . .
I'll forgo eating healthy omega 3 stuff
for not having a smelly fish house.
With grilled tilapia on the menu, I decided we needed something with the fish.
Like a salsa.
I see it in the magazines all the time.
After all, don't most of your dinners look like something out of a magazine?
Yeah, mine either!
Since my boy cherub was home, studying for final exams, he took a break and helped me.
Together we created this little sauce to top our fish.
Honestly, we didn't measure a single thing.
We threw the ingredients into a blender and went with it.
For you, I'm giving a real guess of how much stuff we put into our salsa.
But trust your eyes and mouth -- do you like what you see and does it taste good?
If you don't want your salsa blended, just chop it.
Either way, it can't be wrong!
2 cups fresh pineapple, chopped
1/4 red onion, chopped
1/4 lime, peeled and finely chopped
1 TBSP cilantro
1/4 jalapeno, chopped
If you're blending it, place in the container and give quick pulses until it is to your desired consistency.
If you are going "rustic" in the salsa presentation; chop the ingredients small and place in a bowl and stir.
Either way, refrigerate salsa until ready to serve.
Great on fish, chicken, or even with cinnamon chips!