Best 7 Caribbean Fish With Pineapple Salsa Recipes

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Tantalize your taste buds with a Caribbean escapade of flavors! Our culinary journey begins with a delectable Caribbean Fish, where tender fish fillets bask in a vibrant marinade of zesty citrus, aromatic herbs, and fiery peppers. Grilled or pan-seared to perfection, each bite promises an explosion of savory goodness.

Complementing the fish is a refreshing Pineapple Salsa, a symphony of sweet and tangy flavors. Diced pineapple, crisp red onions, and a hint of cilantro dance together in a lively dressing of lime juice and honey. This salsa adds a burst of freshness and tropical flair to every forkful.

For a side dish that sings with Caribbean rhythm, try our Coconut Rice. Fluffy rice grains soak up the creamy essence of coconut milk, infused with warming spices like cumin and turmeric. Each spoonful is a harmonious blend of aromatic and nutty flavors.

Complete your Caribbean feast with a side of Steamed Vegetables, a medley of crisp and colorful veggies. Broccoli, carrots, and bell peppers retain their vibrant hues and textures, while a light seasoning of herbs and lemon brings out their natural sweetness.

Indulge in this Caribbean culinary adventure, where each recipe promises a unique taste sensation. Whether you're hosting a tropical-themed party or simply craving a flavorful getaway, these dishes will transport you to the sun-drenched shores of the Caribbean. So, gather your ingredients, fire up the grill or stove, and let's embark on this culinary journey together!

Here are our top 7 tried and tested recipes!

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA



Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa image

This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 ripe pineapple
One 2-inch piece fresh ginger, peeled
1/2 cup coarsely chopped fresh cilantro
2 tablespoons vegetable oil, plus more for brushing
2 ripe plum tomatoes, seeded and diced
1 small orange bell pepper, finely chopped
1 medium jalapeno, chopped (seeded, for less heat, if desired)
Juice of 1 lime
1/2 small red onion, finely chopped
Kosher salt
2 tablespoons soy sauce
1 tablespoon honey
Four 6-ounce skinless fillets bass or snapper

Steps:

  • Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
  • Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
  • Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
  • Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

CARIBBEAN FISH WITH MANGO SALSA



Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

  • Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
  • In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
  • Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  • Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g

JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA



Jamaican Jerk Salmon and Mango Pineapple Salsa image

Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear.

Provided by Marge Perry

Categories     Fish     Dinner     Mango     Pineapple     Salmon     Spring     Healthy     Self     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 13

2 mangoes, peeled and diced
1/2 pineapple, cored and diced
1 cup rinsed and drained canned black beans
3/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
3/4 teaspoon salt, divided
1 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon
4 salmon fillets (5 ounces each), skin on
1 teaspoon olive oil

Steps:

  • Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.

CARIBBEAN PINEAPPLE SALSA



Caribbean Pineapple Salsa image

This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 8

1 medium tomato, peeled and seeded
1 teaspoon brown sugar
2 tablespoons cider vinegar
1 pineapple, 3 pounds, peeled, cored and cut into 1/4-inch dice
2 small jalapeno chili peppers, seeded, deveined and minced
2 scallions, trimmed and minced
1 cup minced parsley
1/2 teaspoon salt

Steps:

  • Squeeze all of the liquid out of the tomato and chop finely.
  • Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 304 milligrams, Sugar 19 grams

JERK SEA BASS & PINEAPPLE SALSA



Jerk sea bass & pineapple salsa image

Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly

Provided by Esther Clark

Categories     Dinner, Fish Course, Lunch, Supper

Time 35m

Number Of Ingredients 12

1 tbsp jerk seasoning
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
1 lime , zested
2 tbsp rapeseed oil
4 small or 2 large whole sea bass , gutted and scaled
100g pineapple , finely chopped
½ cucumber , finely chopped
¼ small red onion , finely chopped
3 large tomatoes , finely chopped
½ small bunch coriander , finely chopped, plus extra to serve
2 limes , zested and juiced, plus extra charred wedges, to serve

Steps:

  • Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
  • For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
  • Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

FISH FILLETS WITH PINEAPPLE-JALAPEñO SALSA



Fish Fillets With Pineapple-Jalapeño Salsa image

Make and share this Fish Fillets With Pineapple-Jalapeño Salsa recipe from Food.com.

Provided by Lavender Lynn

Categories     Caribbean

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 small ripe pineapple
1/4 cup scallion, minced
3 tablespoons cilantro, chopped fresh
3 tablespoons lime juice
2 tablespoons jalapeno peppers, minced fresh (about 1 large)
1 tablespoon canola oil
1/4 teaspoon salt
fresh ground pepper
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, to taste
1 lb tilapia fillet, cut into 4 portions (haddock or other white fish fillets)
1 tablespoon olive oil, extra-virgin

Steps:

  • To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
  • To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
  • Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.

CARIBBEAN-SPICED SHRIMP WITH PINEAPPLE SALSA



Caribbean-Spiced Shrimp With Pineapple Salsa image

It takes only minutes to prepare the shrimp. If you choose to serve it warm, make the salsa first. The shrimp also can be cooked several hours ahead, refrigerated, and brought to room temperature before serving.;) These shrimp look so beautiful served on individual Chinese soup spoons, they make wonderful appetizers. Coastal Magazine Publication, June 2005 edition. With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan. Chill for 15 minutes. :)

Provided by Manami

Categories     < 30 Mins

Time 25m

Yield 12 Appetizer Servings

Number Of Ingredients 20

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground fennel (optional, we didn't use, personal preference)
1/8 teaspoon ground red pepper
2 lbs unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided
1 pineapple, cored and cubed
1/4 cup finely chopped red onion
2 tablespoons chopped of fresh mint
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • SHRIMP:.
  • Combine first 10 ingredients, including fennel if desired, in a small bowl.
  • Peel shrimp, leaving tails on; devein, if desired.
  • Dredge shrimp in spice mixture.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat.
  • Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
  • Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
  • PINEAPPLE PLAZA:.
  • Pulse pineapple in a food processor just until finely chopped.
  • Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
  • Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
  • ASSEMBLY:.
  • Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.

Nutrition Facts : Calories 150.9, Fat 6.1, SaturatedFat 0.9, Cholesterol 115, Sodium 308.1, Carbohydrate 8.3, Fiber 1.2, Sugar 4.8, Protein 15.9

Tips:

  • Use fresh fish. This will give your dish the best flavor and texture.
  • Choose a fish that is firm and flaky. This will help it hold up to the cooking process.
  • Season the fish simply. Salt, pepper, and a squeeze of lemon juice are all you need.
  • Cook the fish over medium heat. This will help it cook evenly without overcooking.
  • Make the pineapple salsa ahead of time. This will give the flavors time to meld.
  • Serve the fish with the pineapple salsa and your favorite sides. Rice, vegetables, or salad are all good options.

Conclusion:

This Caribbean fish with pineapple salsa is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The fish is flaky and flavorful, and the pineapple salsa is sweet and tangy. This dish is sure to please everyone at your table.

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