Best Eileens Fruit Salsa For Fish Or Chicken Recipes

EILEEN'S FRUIT SALSA FOR FISH OR CHICKEN

Eileen's Fruit Salsa for Fish or Chicken image

I made this up when we were having fish. Everyone loved it, and it has been used ever since. Easy to make. I use a plastic spoon to serve so as not to have the acid in the salad cause the taste to change when a metal spoon is used.

Provided by VIEJA

Categories Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 ripe papaya, cut into small chunks
1 mango, cut into small chunks
2 -3 slices fresh pineapple, cut into small chunks
1 scallion, cut into small pieces along with green stalks
1 small garlic clove, minced
1 fresh jalapeno (cut in half, remove seeds and white veins to remove heat)
1 -2 tablespoon olive oil
1/2-1 fresh limes or 1/2-1 lemon, juiced
2 -3 sprigs fresh cilantro, minced
1 pinch salt (or to your taste)

Steps:

Put all into a bowl except oil and lemon.
Add the 1/2-1 Fresh lime or lemon juice squeezed over all.
Add approximately 1-2 TBL of olive oil.
Let flavors meld for at least 1 hour. You can refrigerate or not.
Enjoy.
Eileen Baker.

Nutrition Facts : Calories 104.6, Fat 3.7, SaturatedFat 0.5, Sodium 42.9, Carbohydrate 19.5, Fiber 2.7, Sugar 14.2, Protein 1

SALMON WITH FRUIT SALSA

Salmon with Fruit Salsa image

Baked salmon and fruit salsa with a spicy kick. Serve over rice.

Provided by Tawnea

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
⅓ cup water
¼ cup diced fresh pineapple
¼ cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
½ cup pineapple juice
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.7 g, Cholesterol 50.4 mg, Fat 7 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 198.3 mg, Sugar 6.2 g

ISLAND CHICKEN WITH FRUIT SALSA

Island Chicken with Fruit Salsa image

A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!

Provided by Terry Coonan

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 3h45m

Yield 8

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans pineapple tidbits, drained with juice reserved
2 mangos - peeled, seeded and diced
2 green chile peppers, diced
⅓ cup chopped fresh cilantro
½ cup freshly squeezed lime juice and pulp
½ cup fresh orange juice
¼ cup dark rum
½ clove garlic, minced
8 skinless, boneless chicken breasts

Steps:

In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
Preheat oven to 325 degrees F (165 degrees C).
Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g

FISH WITH GRILLED FRUIT SALSA

Fish with Grilled Fruit Salsa image

Provided by Guy Fieri

Categories main-dish

Time 1h14m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 to 2 pieces watermelon (1 if large. 2 if small, sliced 1 1/2-inches thick, leave rind intact
2 pieces honeydew melon, sliced 1 1/2-inches thick, leave rind intact
1 thick lengthwise slice pineapple, peeled and cored
2 kiwi fruit, peeled, cut in 1/2
1 ripe mango, peeled, sliced into 1-inch thick pieces
3 tablespoons canola oil
1 poblano pepper
1 serrano pepper, minced
3 tablespoons chopped cilantro leaves
1 lime, zested
1/8 cup lime juice (about 2)
1/8 cup agave syrup
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon sea salt
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 1/2 to 2 pounds firm white fish (ono, swordfish, mahi mahi, dorado)

Steps:

Preheat grill to medium-high heat. Rub each piece lightly with canola oil.
Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard.
Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper.
In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish.
Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa.