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| Ingredients |
| 4-4 oz. pieces | Spearfish |
| 1 oz. | Sonoran Spice (Recipe Follows) |
| 1 C. | Golden Pineapple, Diced Into 1/2-Inch Cubes |
| 2 T. | Small Diced Red Bell Pepper |
| 1 T. | Fine Diced Red Onion |
| 1 T. | Fresh Basil or Mint Chiffonade |
| 1/4 C. | Pineapple Juice |
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| Serves 4 |
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| Directions |
- Pre-heat heavy gauge sauté pan to smoking point (at least 5 minutes)
- Pre-heat grill (cast iron skillet can be substituted if you don’t have a grill)
- Add diced pineapple to sauté pan; it should scream when it hits the pan
- Let the pineapple caramelize on one side before stirring; about 30-45 seconds. Continue sautéeing until pineapple is charred on outside; add pineapple juice to deglaze bottom of pan, and reduce.
- In a small mixing bowl, combine pineapple, diced red bell peppers, diced red onion and cilantro; reserve for service.
- Lightly coat Spearfish with Sonoran spice; place on hot grill or in cast iron skillet. Cook until aroma from Sonoran spice is released (about 60 seconds per side, depending on heat); Suggested serving temperature for Spearfish is rare to medium rare.
- Remove Spearfish from grill, plate up with your favorite rice dish, and top with pineapple salsa. Enjoy!
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| Sonoran Spice Rub |
| 1 1/2 T. | Kosher Salt |
| 2 t. | Dark Chili Powder, Roasted |
| 2 t. | Whole Cumin Seed, Roasted |
| 2 T. | Dried Chamomile Flower, Whole |
| 1 2/3 T | Dried Orange Peel |
| 2 T. | Whole Black Peppercorns |
| 1 1/2 t | Spanish Paprika |
| 3 1/2 T | Granulated Onion |
| 2 1/2 T | Granulated Garlic |
| 5 Whole Pods | Star Anise |
| | | - Spread cumin and chili powders on sheet pan; roast in 350 degree oven until just below smoking point (color will change- then they’re done).
- In robot coupe, process peppercorns and star anise until completely ground.
- Add cumin seed and chamomile, grind smooth, and then add remaining ingredients. Store in airtight container.
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| Recipe Nutrient Analysis: Single Serving |
| Calories: 27 |
Total Carbs: 5g |
Fat: 1g |
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Total Dietary Fiber: 1g |
Protein: 1g |
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