Tag: Cuban
Cuban Grilled Tilapia
Cuban Grilled Tilapia
This is one of the simplest ways to grill or broil a whole fish. This meal looks and tastes a lot fancier than it really is. Whole tilapia are under $5 each at my local Asian market. They already come cleaned, so no worries when it comes to scaling and gutting. Simply make 3 slits on each side of the fish. Rub down with olive oil and salt. Stuff the slits with lime slices and the cavity with onion, cilantro, and the rest of the lime. The fish can be grilled over charcoal, and even broiled, for 10-15 minutes a side.
Ingredients
- 1 whole tilapia scaled and gutted
- olive oil
- sea salt
- 1 lime thinly sliced
- 1 small onion thinly sliced
- 3 sprigs cilantro
Instructions
- Make 3 slits on each side of the tilapia. Rub with olive oil and sea salt. Stuff each slit with a half slice of lime. Stuff the inner cavity with onion, cilantro, and the rest of the lime.
- Preheat your grill with charcoal briquettes or turn on your oven’s broiler.
- Grill or broil for 10-15 minutes a side.
Avocado and Onion Salad
Avocado and Onion Salad
This looks like it is going to be a lame recipe. Avocado and onions. I must say that I was underwhelmed just hearing about the salad without even trying it. And this is the lesson to be learned…Within it’s simplicity a complexity of flavors so damn good, you’ll question yourself why were you questioning the recipe in the first place. The white onion gives a slight bite to the avocado while the acidity of the red wine vinegar cuts through the richness.The key is to use a ripe, but still firm avocado. If it’s too ripe, the salad will be mushy. Slice the avocado. Top with the thinly sliced white onion. Drizzle with the olive oil and red wine vinegar. A pinch of salt. Cracked black pepper. Barely 5 minutes of work. When eating the salad, make sure that there is a piece of onion with every bite of avocado.
Servings: 2
Ingredients
- 1 large avocado ripe, but still firm
- 1/8 cup white onion thinly sliced
- 1 tsp olive oil
- 1 tsp red wine vinegar
- pinch sea salt
- cracked black pepper
Instructions
- Thinly slice the avocado.
- Top with the white onion. Drizzle the olive oil and red wine vinegar over. Give it a pinch of salt and fresh cracked black pepper.
Pineapple Cilantro Lime Chicken Kabobs
Pineapple Cilantro Lime Chicken Kabobs
These Cuban chicken kabobs marinated in pineapple, cilantro, and lime are a no brainer. Add all of the marinade ingredients to a food processor and give it a few pulses. You don’t want the marinade to be puréed. Chunky is good. You can use either breast or thigh. I’m always partial to thighs. I cut 2lbs worth into 4 pieces each and yielded 6 kabobs. They take 7-8 minutes a side under the broiler; about a minute or two less on a grill. This marinade will also go great with pork, shrimp, salmon, snapper, or mahi mahi.
Equipment
- Food processor or blender
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs cut into equal sized large chunks
- 1 cup fresh pineapple
- 1/4 cup vegetable oil
- 1/4 cup cilantro chopped
- 2 tbsp brown sugar
- 2 tsp pink sea salt
- 1 tsp coarse ground black pepper
- 1 lime juiced
Instructions
- Briefly pulse all of the marinade ingredients in a blender or food processor. The marinade doesn’t have to be puréed smooth.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken on metal skewers. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side. Let rest before serving.
