Best Tropical Salsa Recipes

GRILLED SEA BASS WITH TROPICAL SALSA

Steps:

• Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
• Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

PAN SEARED GROUPER WITH TROPICAL SALSA

Steps:

• To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.
• To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.
• * Cook's Note: This recipe also works well with flounder and other types of fish.

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

SEARED SCALLOPS WITH TROPICAL SALSA

Steps:

• Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
• Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
• Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

TROPICAL SALSA

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

TROPICAL FRUIT SALSA

Steps:

• Stir together all ingredients.

GRILLED MARLIN WITH TROPICAL FRUIT SALSA

Steps:

• Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
• In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
• Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

TROPICAL MANGO AND PINEAPPLE PARADISE SALSA

Steps:

• Place the pineapple, mango, cilantro, lime juice, and red onion in a food processor. Pulse until ingredients are combined and chopped to desired texture, about 4 or 5 times.

JAMAICAN JERK TURKEY BURGERS WITH TROPICAL FRUIT SALSA

Steps:

• To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup of red onion and 14/ cup green pepper, cilantro and lime juice. Set aside.
• To prepare burgers, in a large bowl, combine remaining 1/2 cup red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg and mix well. Add turkey; mix thouroughly. Shape turkey into four 1 inch thich patties; cover and refrigerate for a minimum of 20 minutes.
• Preheat broiler. Broil burgers until cooked through, flipping once, about 20-25 minutes total. Serve each bruger topped with about a heaping 1/3 cup of salsa.

BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

Steps:

• To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
• To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

CRISPY BAKED FISH WITH TROPICAL SALSA

Steps:

• Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
• In small bowl, mix Bisquick mix, cornmeal, chili powder and salt. Dip fish fillets into egg, then coat with Bisquick mixture. Place in pan.
• Bake uncovered 10 minutes. Turn fish; bake about 15 minutes longer or until fish flakes easily with fork.
• Meanwhile, in glass or plastic bowl, mix all fruit salsa ingredients. Serve salsa with fish.

TROPICAL SALSA WITH GRILLED MANGO

Steps:

• Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
• Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
• Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.

TROPICAL FRUIT SALSA

Steps:

• In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.

SPICY TROPICAL FRUIT SALSA

Steps:

• Combine fruits in a large bowl.
• In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
• Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.

FAST TROPICAL MANGO SALSA

Steps:

• Peel mango.
• Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
• Chop pepper into similar-size pieces.
• Slice tomatoes into 2 or 3 rounds.
• Core and seed jalapeno, then mince.
• Thinly slice onion diagonally.
• Place all in a large bowl and drizzle with olive oil and lime juice.
• Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
• Salsa will keep well for several hours covered in the fridge.

BAKED SNAPPER & TROPICAL SALSA

Steps:

• Mix salsa, pineapple and mango.
• Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
• Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.