Thursday, June 2, 2011

Cajun Shark with Tropical Salsa

It’s the start of summer, which means even MORE grilling and tons of fresh summer fruits to cook with. This dish uses a sweet salsa of fresh pineapple, mango and avocado over spicy grilled fish….a delicious and healthy combo!

Servings: 2

2-½ lb Thresher Shark filets
Spicy Cajun seasoning

Pineapple Salsa
½ cup of diced fresh pineapple
½ mango, diced
1 small avocado, diced
½ small red onion, minced
1 Tbsp minced cilantro
1 small jalapeno, seeded and minced (optional)
Juice of one lime
Freshly cracked pepper

½ cup basmati rice
1 cup coconut water (or 1of cup chicken broth)
1 tsp EVOO
½ tsp salt

Preheat grill to med-high heat. Drizzle EVOO over filets and rub with seasoning. Set aside.

Add ingredients for rice in rice cooker; cook until done.

For salsa, combine all ingredients in a medium bowl; store in refrigerator until ready to use.

Grill fish filets for 3-5 minutes per side, depending on thickness.

Plate rice and fish and top with pineapple salsa.

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