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recipes 2005 08 grilled fish tostadas with pineapple jicama salsa
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This bright and creamy dip is RSVP’ing yes to your next cookout.
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You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
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Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
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This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.
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An unctuous butter sauce, spiked with rum and spices, plays well with crispy fish for an easy meal that’ll make any ol’ weeknight feel like a special occasion.
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The salmon in these tacos gets perfectly caramelized thanks to a versatile ginger-garlic paste.
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Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity pineapple glazed pan-roasted chicken. This recipe might change the way you look at pineapple forever.
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Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.
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The shrimp is even better when it’s grilled.
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Serve these spicy shrimp over greens or on their own as a pre-dinner snack.
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Charring the ingredients in the broiler builds intense flavor without lighting a grill.
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