Ahhh, the grill!
Nothing welcomes back spring like firing up that grill again. Try throwing on a few slices of fresh pineapple, dusted with just a touch of sugar. I love the way the sweetness of the pineapple is complimented by the smoky char from the grill. Toss in some dried red onion and fresh cilantro, and depending on how spicy you like it, adding some serrano chili will set it off! This springtime salsa will pair with almost any white fish, but I like using tilapia. The subtleness of the fish plays a wonderful backdrop to almost any flavor you to match it with.
Behold the Chipotle!
Such a perfect balance of heat and flavor, with the ability to add a wonderful depth to any sauce or salsa, and my personal favorite of the chili family. With countless applications, I typically try to showcase the smoky heat of the chili by pairing it with beef or chicken. But this time I tried to make the chipotle a bit “lighter” by complementing the spice with a sweeter element, in this case honey. This sweet and spicy glaze will go exceptionally well with almost any type of white fish, I went with fresh sea bass.
The key to a good fajita marinade is all about finding the right kind or dried chilies. Chilies De Arbol are always a safe bet, but if you’re looking for that extra kick, try using Japanese chilies. Now perhaps just as important as the chilies themselves, is the act of roasting them. This helps expose their true flavor by bringing their flavorful oils to the surface. As far as other spices go, white pepper, celery salt and granulated garlic are a good base. Then just blend in some vinegar for a little acidity, soy sauce and canola oil. This marinade will work particularly well with beef and chicken, but I’ve even used it with pork and shrimp too.