Mexican Cuisine: Grilled Lime Chicken with Pineapple Salsa

Ingredients for Chicken

Finely shredded lime peel - ½ teaspoon
Lime juice- ¼ cup
Cooking oil - 1 tablespoon
Salt - ¼ teaspoon
Coarsely ground pepper - ¼ teaspoon
Boneless chicken breast halves - 6 medium skinless

Ingredients for Salsa

Pineapple chunks - 3 cups
1 large tomato, seeded and chopped
Chopped red onion - ½ cup
Chopped green pepper - ½ cup
Diced green chilies, drained - 1 4-ounce can
Chopped cilantro - 2 tablespoons
Finely shredded lime peel - ½ teaspoon
Lime juice - 2 tablespoons
Garlic finely diced - 1 clove

Bringing Together

1. Start by making a lime marinade for the chicken by stirring together the ½ teaspoon lime
2. Peel, the ¼ cup lime juice, oil, salt, and pepper. Brush chicken with lime mixture.
3. Place the chicken on a broiler pan and place the pan 5 inches away from the broiler in the
4. oven and cook for about 5-7 minutes and then take out of the oven turn the chicken over and
5. Brush again with the lime mixture. Place back in the oven and broil again for another 5-7 minutes
6. or until chicken juices run clear and no pink remains. Do not overcook, you do not want it to be dry.
7. While the chicken is in the oven, place pineapple chunks in a food processor. Cover and
8. chop the pineapples, do not puree. Move the pineapples into a large mixing bowl. Now add the
9. tomato, red onion, green pepper, green chilies, cilantro, the ½ teaspoon lime peel, the 2 tablespoons
10. lime juice, and garlic. Stir until mixed. Cover and chill until serving time. Place the grilled
11. chicken on a plate and cover with pineapple salsa.

Courtesy: Manoj Kumar

Sea Food - Fish Fillets with Pineapple Pistachio Sauce

Ingredients

White fish fillets – 6 nos (7 ounces)
Unsweetened pineapple juice 2 cups
A dash of cayenne pepper
Plain low-fat yogurt ¼ cup
Natural California pistachios, coarsely chopped -1/4 cup
Chopped fresh chives or green onions – 1 1/2 tablespoons

Bringing Together

1. Heat oven to 375*F (190*C).
2. Combine pineapple juice and cayenne. Bring to a boil
3. Boil gently until reduced to 2/3 cup (15 to 20 mins).
4. Remove pan from heat; whisk in yogurt.
5. Grease the baking dish with oil. Place fillets in dish and cover with foil.
6. Bake until fish turns opaque. (6 to 10 mins).
7. Just before serving, reheat sauce (do not boil or it will curdle). Stir in pistachios and chives.
8. Spoon sauce over fish