If your fish, chicken, pork, or beef dishes are dragging their feet on your dinner plate these days, jazz them up with a little sizzling action; introduce them to herb and spice rubs and pair them with some zingy fruit salsas. Before you know it you’ll be stealing the show serving zesty “Ooh-la-la” crowd-pleasing dishes without the drama of transfats and mondo-calories that trip up many cream-covered entrées!
Spicy dry rubs cling to meat and fish—helping them to brown and become crispy when cooked! Rubs are as simple as the two-step to make; just mix together a few herbs, spices and salt; then rub the mixture all over the food before grilling, roasting or baking. Fruit salsas pair well with just about any spice-rubbed leading entrée—especially grilled or baked fish. Try a salsa fusion of mango, pineapple, peach, or papaya, peppers, parsley or cilantro and a splash of guava or lime juice to give a distinctive twist to cod, halibut, salmon, chicken, pork or beef.
For spotlight-worthy fruit salsa, follow these tips:
· Chop ingredients coarsely, keep them raw.
· Chop herbs with scissors to keep them fresh and recognizable.
· Don’t use a food processor or you may wind up serving a fruit porridge.
· Raw onions should be finely chopped, rinsed under cold water and sprinkled with a citrus juice to mellow the onion’s strong flavour.
· Add onion last and don’t let ready-to-go salsa sit on the sidelines for too long –that onion will steal the limelight and spoil the graceful fruit flavours!
· Need more kick? Improvise and add a dash of tequila or rum to the mix.
· For best flavour, serve freshly-made salsa right away.
· Allow 2-4 tablespoons per serving.
Mix and match these simple dry rubs and fruit salsas to spice up your weeknight dinner entreés. Bon appetit!
Rubs:
Simple Curry Rub
Excellent for salmon, halibut or cod.
1 tbsp curry powder
¼ tsp cayenne
1 tbsp maple syrup
Mix together curry and cayenne. Brush maple syrup on fish. Sprinkle curry mixture on top. Bake at 425F for 20-25 min or until fish flakes at the thickest part. Serve with pineapple, mango, peach or melon salsa.
Brown Sugar Cumin Rub
Perfect with pork, chicken or fish.
1 tbsp brown sugar
2 tsp cumin
2 tsp chilli powder
¼ tsp salt
1 ½ tsp olive oil
Mix together all ingredients and rub on pork or chicken. Grill, broil or bake until done. Serve with a Mango or Papaya Salsa.
Tandoori Rub
1 ½ tsp EACH garlic powder and paprika
1 tsp EACH cayenne, ground coriander, ground cumin, ground ginger and salt
¼ tsp EACH ground cardamom and ground cinnamon
Mix together all ingredients and rub on fish, chicken, pork or beef. Grill, broil or bake until done.
Jamaican Rub
4 tsp ground allspice
1 tbsp EACH dried thyme and paprika
1 tsp EACH cayenne, garlic powder, onion powder, salt
¼ tsp black pepper
Mix together all ingredients and rub on chicken or fish. Grill, broil or bake until done.
Mexican Rub
2 tbsp hot Mexican chilli powder
1 tsp EACH cumin, dried oregano, garlic powder and salt
¼ tsp ground cloves
Mix together all ingredients and rub on fish, chicken, pork or beef. Grill, broil or bake until done.
Fruit Salsas:
Pineapple Salsa
1 14 oz can pineapples cubes or fresh pineapple, cubed
2 tbsp reserved pineapple liquid
½ cup diced red pepper
2 tbsp sliced red onion
2 tbsp fresh cilantro, chopped
1 tsp fresh lime or lemon juice
¼ tsp salt
Drain pineapple and reserve 2 tbsp of liquid. Prepare other ingredients. Add pineapple and reserved liquid. Serve with salmon or halibut.
Mango Salsa
1 large mango, peeled and diced
1 tbsp onion, chopped
½ red pepper, chopped
2 tbsp lime juice
¼ tsp salt
¼ tsp cumin
Combine all ingredients. Serve at once with pork or beef or fish.
Melon Fruit Salsa
Great with any grilled fish!
1 1/2 c. finely diced cantaloupe or casaba melon
1 1/2 c. finely diced honeydew melon
1 1/2 c. finely diced crenshaw melon
3 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro or mint
1 jalapeno pepper, seeded and minced or 1/4 tsp. cayenne
Combine all ingredients. Cover and refrigerate. Serve on the side, well chilled, with grilled fish.
Peach Salsa
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 tbsp limejuice
2 to 3 tbsp finely chopped, seeded fresh jalapeno pepper
1 clove garlic, minced
1 tbsp snipped fresh cilantro
1/2 tsp sugar
In a medium mixing bowl stir together peaches, onion, limejuice, peppers, garlic, cilantro, and sugar.
Peach Papaya Salsa
1 peach, pitted, peeled and finely chopped
1 papaya, halved, seeded, peeled and finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 jalapeno pepper, seeded and minced
2 tbsp honey
1 tbsp rice vinegar
Juice of 1/2 lime
1/2 tbsp chopped cilantro
1 tsp minced fresh ginger
1/4 tsp cayenne pepper
3/4 tsp salt
3/4 tsp white pepper
In a glass or stainless steel bowl, combine the peach, papaya, red bell pepper, onion, jalapeno, honey, vinegar, lime juice, cilantro, ginger, cayenne, salt and pepper. Store in airtight container in refrigerator.
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