GRILLED HALIBUT WITH TOMATO-BASIL SALSA
This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.
Provided by IngridH
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- Preheat your grill to medium high.
- If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
- Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
- Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Provided by Dave Lieberman
Categories main-dish
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE
Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.
Provided by mandy6488
Categories Coconut
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Nutrition Facts : Calories 570.8, Fat 21.8, SaturatedFat 13, Cholesterol 220.9, Sodium 1677.4, Carbohydrate 64.9, Fiber 5.5, Sugar 19.6, Protein 31
GRILLED SWORDFISH AND FIDDLEHEADS WITH TOMATO BASIL SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 6h52m
Yield 8 servings
Number Of Ingredients 23
Steps:
- To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
- To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
- Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
- Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
- Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.
GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA
With jalapenos and herbs, the berries make a piquant salsa for grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
- Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine.Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
- Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.
Nutrition Facts : Calories 237 g, Cholesterol 88 g, Fat 3 g, Fiber 3 g, Protein 36 g, Sodium 266 g
TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO
This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 9 1/2 -10 cups
Number Of Ingredients 9
Steps:
- If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
- Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
- Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
- Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 201.7, Fat 11.9, SaturatedFat 1.7, Sodium 744.9, Carbohydrate 17.1, Fiber 3.1, Sugar 12.3, Protein 2.3
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator. For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade. Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate. Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa. For the Lime Jasmine Rice: Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
BASIL CHICKEN SPIRALS WITH MANGO SALSA
I love this recipe! It is one of my favorites to wow a crowd. Most of its wow factor comes from all the fresh ingredients. I always pick up fresh herbs, garlic, cucumbers, and hot peppers-as well as honey and onions when I can- at my local farmers market. All those ingredients give this dish a punch of flavor. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Flatten chicken to 1/4-in. thickness. In a small bowl, combine the basil, cilantro, oil and 1 teaspoon garlic; spread over chicken. Roll up each from a short side and secure with toothpicks. Place seam side down in a greased 11x7-in. baking dish., Combine the teriyaki sauce, ginger and remaining garlic; pour over chicken. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, combine the salsa ingredients. Cut chicken into slices; serve with salsa.
Nutrition Facts : Calories 278 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 370mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA
Delicious, gourmet, and pretty dang easy. Sometimes I like to use fresh mint in place of the basil. It may seem like a lot of ingredients, but it's still quick, easy, and really affordable.
Provided by bobswagman
Categories One Dish Meal
Time 55m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.
Nutrition Facts : Calories 348.5, Fat 5, SaturatedFat 0.9, Cholesterol 65.8, Sodium 2201.8, Carbohydrate 48.5, Fiber 1.5, Sugar 40.1, Protein 30.2
CANTALOUPE BASIL SALSA
Categories Condiment/Spread Sauce Fruit Herb No-Cook Picnic Quick & Easy Cantaloupe Basil Summer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.
TOMATO-BASIL SALSA
Categories Condiment/Spread Sauce Herb Tomato No-Cook Basil Summer Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
COD WITH TOMATO-BASIL SALSA PARCHMENT PACK
Steaming the ingredients together in a neat parchment packet creates layers of flavor without adding much fat or salt. And with everything contained, cleanup is a breeze!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Combine the tomatoes, capers, 3 tablespoons of the olive oil, lemon zest and juice, shallot, basil, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Set aside to let the flavors develop.
- Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
- Toss the corn and green beans with the remaining tablespoon of olive oil, 1/2 teaspoon salt, and a few grinds of black pepper in a bowl. Divide between the 4 parchment sheets, mounding the mixture on one side of the fold. Sprinkle each cod fillet with 1/4 teaspoon salt and place on top of a vegetable mound. Dot with butter and drizzle with wine.
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, about 15 minutes; the fish will be tender and cooked through. Transfer the packs to plates. Avoiding the hot steam, carefully cut open the pack. Spoon the reserved tomato-basil salsa with juices over each fillet and serve immediately.
Nutrition Facts : Calories 390, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 740 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 34 grams
GRILLED CLAMS WITH BASIL-BACON SALSA
Categories Appetizer Backyard BBQ Basil Bacon Clam Summer Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook 5 bacon slices in medium skillet over medium heat until almost crisp, turning occasionally, about 10 minutes. Transfer to paper towels. Repeat with remaining 5 bacon slices. Chop bacon.
- Mix salsa and basil in medium bowl.
- Prepare barbecue (medium-high heat). Cover bottom of 2 platters with 1/4-inch-thick layer of rock salt. Arrange clams directly on barbecue rack. Cover and grill until clams open, turning occasionally, about 8 minutes (discard any clams that do not open). Remove clams from rack.
- Using pot holders to protect hands, twist off and discard top shells of clams. Arrange clams, shell side down, atop salt on platters. Spoon salsa atop clams. Sprinkle with reserved bacon and serve.
CHILLED LOBSTER SALAD WITH BASIL-LIME SALSA
Make and share this Chilled Lobster Salad With Basil-Lime Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In food processor bowl, add 1/2 cup tomato and next 4 ingredients.
- Process until smooth.
- Pour mixture into a medium bowl; stir in 1 1/2 cups tomato and next 5 ingredients; set aside.
- Cut whole kernels from ears or corn to measure 2 cups.
- Combine corn, lettuce and watercress in a large bowl; toss well.
- Add tomato mixture, and toss gently to coat.
- Divide evenly among 4 serving plates; top each with lobster.
Nutrition Facts : Calories 189.9, Fat 5.1, SaturatedFat 0.8, Cholesterol 124.2, Sodium 581.7, Carbohydrate 18.4, Fiber 4, Sugar 5.8, Protein 19.9
BASIL SALSA
Simple salsa without the dreaded weed, Cilantro. Raw onions are a migraine trigger for me so I "sweat" the onions to convert to a product I can enjoy (what makes you cry gives me a heck of a headache). I've also roasted the tomatoes with the peppers and garlic for a different flavor. The addition of ripe mango can make a very refreshing version of this recipe. I have also pureed the peels and added them in for the extra nutritional kick.
Provided by hipQuest
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients together in a bowl.
- Cover and chill several hours in the refrigerator.
- Serve.
Nutrition Facts : Calories 105.3, Fat 4.6, SaturatedFat 0.7, Sodium 15.1, Carbohydrate 16.1, Fiber 4.8, Sugar 6.6, Protein 3.4
ROASTED TOMATO AND BASIL SALSA
Make and share this Roasted tomato and basil salsa recipe from Food.com.
Provided by stephanie
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325F degrees.
- Combine all ingredients in large ovenproof skillet.
- Bake until tomatoes and garlic are very soft, 1 hour.
- Cool 10 minutes.
- Coarsley chop tomatoes and garlic mixture.
- Transfer to a serving bowl.
- Serve with tostitos or foccacia.
ROASTED PEPPER AND BASIL SALSA
Make and share this Roasted Pepper and Basil Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat broiler or prepare grill to high heat.
- Roast peppers under broiler or on grill, turning frequently until charred on all sides.
- Remove and place peppers in bowl, then cover them for 15 minutes or until cool enough to handle.
- Remove and discard charred skin, then core and seed peppers.
- Cut them into fine dice.
- In medium bowl, combine peppers, garlic, basil, vinegar and oil.
- Season with salt and pepper to taste.
- Cover and let stand 30 minutes at room temperature to allow flavors to blend.
Nutrition Facts : Calories 486.2, Fat 41.8, SaturatedFat 5.7, Sodium 18.3, Carbohydrate 24.2, Fiber 8, Sugar 15.1, Protein 4.7
COCONUT SHRIMP WITH BASIL PINEAPPLE SALSA
This is a wonderful summer appetizer or side dish to steak or any fish meal. Very easy and delicious. Canned pineapple can be used for the salsa.
Provided by Chef Shantal
Categories < 30 Mins
Time 30m
Yield 24 shrimp, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best if left to marinate over night.
- Preheat oven to 400°F In medium shallow dish, combine cornstartch, salt ans cayanne pepper; set aside. In another medium dish, combine coconut and cheese. In small bown beat egg whites until frothy; about 2 minutes.
- Coat a large baking sheet non stick with cooking spray. Working with one shrimp at at time: dredge in cornstartch mixture, dip in egg white, then in coconut/cheese, pressing lightly with fingers. Place on prepared baking sheet, repeat with remaining shrimp. Bake 20 minutes, turning after 10 minutes.
- Remove from oven and serve with pineapple salsa.
Nutrition Facts : Calories 656.9, Fat 44.1, SaturatedFat 36.1, Cholesterol 189, Sodium 1101.8, Carbohydrate 32.3, Fiber 10.5, Sugar 8.7, Protein 37.5
SHRIMP (SPICY COCONUT) WITH SPICY BASIL SALSA AND LIME JASMINE RICE
Steps:
- Salsa: Combine all ingredients in mixing bowl. Make up to day in advance & refrigerate. Shrimp: In mixing bowl, combine jalpenos, garlic, ginger, brown sugar, soy sauce, basil, veg oil, salt & pepper. Add shrimp and marinate for at least 30 minutes and keep refrigerated. Heat nonstick skillet over high heat. Use tongs or fork to remove shrimp from marinade & place in even layer in pan, reserving marinade. Cook shrimp until well browned on each side, turning once, about 3-4 minutes total. Transfer to serving plate. Add reserved marinade to pan, bring to boil and cook until slightly thickened, about 5 minutes. Rice: Put rice, coconut milk, water and salt in saucepan and bring to simmer. Cover and gently simmer until water is absorbed, about 12-15 minutes. Fluff with fork and stir in lime zest. Serve immediately. Pour over the cooked shrimp and serve with Rice & Salsa
STRAWBERRY CUCUMBER SALSA WITH BASIL AND LIME RECIPE - (4.5/5)
Provided by á-46991
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and stir well. Allow to sit 30-60 minutes before serving, to let the flavors meld and marry. Serve with tortilla chips or pita chips. If you want to make this ahead, combine everything except the salt and lime juice and add those before serving - otherwise the strawberries and cucumbers will break down too much.
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