Best Papaya Cilantro Salsa Recipes

Papaya-Cilantro Salsa image

Provided by Bobby Flay

Time 10m

Yield 4 servings

Number Of Ingredients 6

1/4 cup finely chopped red onions
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons honey
1 medium papaya, peeled, seeded, and cut into small dice
Salt and freshly ground black pepper

Steps:

Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney image

Provided by Aarti Sequeira

Categories main-dish

Number Of Ingredients 20

1 piece filet mignon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Extra-virgin olive oil, for drizzling
1 cup papaya, peeled, pitted and diced
1 serrano pepper, minced
1 avocado, halved, pitted, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves, plus more for garnish
1/2 cup pepitas, toasted
Fresh mint leaves, chopped, for garnish
Serrano-Mint-Cilantro Chutney, recipe follows
2 bunches fresh cilantro
5 sprigs fresh mint
2 Serrano peppers
2 tablespoons Greek yogurt or creme fraiche
Extra-virgin olive oil, enough for desired consistency
Kosher salt and freshly ground black pepper, to taste

Steps:

Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.
Preheat the oven to 375 degrees F.
In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.
Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.
To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.
In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use.

SAUTEED SNAPPER WITH CILANTRO BUTTER SAUCE AND PAPAYA - LITCHI SALSA image

Categories Fish

Yield 4 People

Number Of Ingredients 17

Sauce:
1 1/2 c dry white wine
1/2 c chopped fresh cilantro
1 tbsp whipping cream
1 tbsp chopped shallots
1/2 bay leaf
Salsa:
2 c diced peeled papaya
1 11 oz can litchis (lychees) in syrup, drained, diced. (Available at Asian markets and some supermarkets)
1/2 c chopped fresh cilantro
1/2 c chopped red bell pepper
1/4 c chopped red onion
1/4 c fresh lime juice
Fish:
3 tbsp olive oil
4 6 oz opakapaka (Hawaiian snapper) OR red snapper fillets
1/2 c (1 stick) chilled unsalted butter, cut into pieces

Steps:

For Sauce: Boil all ingredients in a heavy medium saucepan until liquid is reduced to 3 tbsp, about 10 minutes. Strain through a sieve and set over a heavy small saucepan, pressing on solids with back of spoon (Can be prepared 1 day ahead. Cover and refrigerate.) For Salsa: Mix all ingredients in bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.) For Fish: Heat oil in a heavy learge skillet over medium high heat. Season fish with salt and pepper. Add fish to skillet and cook until cooked through, about 4 minutes per side. Meanwhile, bring sauce to simmer. Gradually add butter 1 piece at a time, whisking just until melted. Spoon sauce onto plates. Place fish atop sauce. Spoon salsa over and serve.