Santa Fe Spanish mackerel
4 Spanish mackerel filets
2 tablespoons olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon sea salt
½ cup salsa medium
½ cup tomatoes chopped
¼ cup cilantro chopped
½ of a lime (juiced )
2 tablespoons regular cream
Pinch sea salt & cracked black pepper
¼ cup sliced black olives
Drizzle filets with 1 tablespoon oil season both sides with sea salt and lemon pepper seasoning.
Add the remaining oil to a non stick skillet and cook fish on medium high heat for 4 minutes on each sides.
In a sauce pan add salsa, tomatoes, cilantro, lime, cream and a pinch salt and pepper whisk together and heat through.
Plate filets top with salsa sauce and sprinkle with black olives.
It’s a great dessert to enjoy after a fish or seafood dinner. Bon Appetit!
1 fresh pineapple peeled and sliced in 12 wedges (by cutting around the core)
2 tablespoons extra virgin olive oil
1 tablespoon cinnamon
1 8oz whipped topping (thawed)
1 teaspoon coconut extract
Zest of one lemon
1 cup shredded coconut
Preheat grill on medium high.
Toss pineapple with olive oil and cinnamon. Place on hot grill and grill on each side 4 to 5 minutes just until pineapple get golden brown grill marks. Remove and set aside
Heat oven to broil. Place shredded coconut on a cookie sheet lined with parchment paper. Toast coconut until golden. Be careful not to burn. Remove and let cool a couple of minutes
Mix whipped topping, coconut extract and lemon zest all together. Two wedges per person top with whipped cream and toasted coconut!
You can prepare the coconut ahead and place in a zip lock bag. And also prepare the whipped topping and place in a Tupperware. I take it all to the beach and after dinner grill the pineapple and top with toppings always a light but yet satisfying tropical dessert perfect to end a grilled fish dinner.