We’ve been on a fish taco kick lately, trying various combinations of fish, salsa, toppings, and preparation methods. Yesterday we cooked up a grilled pineapple salsa that was really tasty, and was great on the fish tacos, recipe as follows:
3 tbsp sugar
1 tsp chipotle chili powder
1 tbsp salt
1 tsp garlic powder
1 fresh garlic clove
1 fresh jalepeno
2 cans pineapple rings in juice
1 cup chopped fresh cilantro
1 cup chopped purple onion
2 tbsp sesame oil
Combine the four dry ingredients (sugar, chili powder, salt, garlic powder) in a bowl and mix thoroughly. Drain and spread the pineapple rings out on plates or a cookie sheet and sprinkle one side with the powder mixture, flip the rings and sprinkle the other side.
Heat a skillet on medium-high until hot, then add the sesame oil. Swirl the oil around to coat the inside of the skillet and pour off the excess oil. Add the pineapple rings in batches making sure that each ring sits flat on the skillet, and brown the pineapple on both sides – about 2 minutes per side. Set the rings aside to cool.
Slice open the jalepeno and remove/discard the seeds, then chop finely. Chop the cilantro and onions, and mince/mash the garlic clove. Slice the pineapple rings into small wedges about ¼ to ½ inch across. Combine the pineapple, cilantro, onions, jalepeno, and garlic, and squeeze the juice of two limes and mix thoroughly. Refrigerate for an hour (or more) to allow the flavors to combine.
Options and alternatives: As with all sweet/spicy dishes, feel free to dial the flavors up and down to taste. Also, if you feel industrious, fresh pineapple would be great, as would cooking the pineapple on the grill (like with a flat basket and/or in large strips).
The salsa went great with our fish tacos (complemented with tasty Texas Twisters Creamy Cilantro Cotija sauce from H.E.B for you Texans), but should also be good with pork or chicken, or just with chips. Yum!