|I need to take a Hula lesson|
Oh yeah it is Friday again and we so need the weekend! Not to mention it is a little holiday weekend as well, so Happy Passover and Happy Easter to my Ohana! As we look out and prepare for this weekend, and I hope for many it may even be a long one, let's make this a very special event. Of course we are still going for the lighter spring theme, filled with plenty of taste.
So I sent the big guy and Chin Ho out to catch part of our Happy Hour treats, so maybe when they meander back up to the house, they can get going and start preparing our party treats.
The most difficult task that these guys will have is getting everything they need, because throwing the ingredients together are quite simple and will yield the boys mighty tasty results. So don't be afraid to ask someone to pick up some of the ingredients for you if they happen to be closer, lets say to the pineapples. Then go for it, cause you two need to decide who is going to be preparing what, because we have several appetizer and drink recipes to get to. While the boys decide who is picking up what, and which task they are performing, why don't you take a look at today's recipes and get a jump start on the party.
Whether you grill or broil these tasty treats make plenty because your friends are going to gobble these up.
Fish Tacos with Tropical Fruit Salsa
1 large mango, peeled and chopped
1 cup pineapple, chopped
1 large tomato, seeded and chopped
1 small cucumber, seeded and chopped
3 tablespoons chopped fresh cilantro
1 green onion, thinly sliced
1 jalapeno pepper*
1 tablespoon lime juice
8 (6 inch) whole wheat flour tortillas
1 pound fresh or frozen halibut steaks, cut 1 inch thick
1 teaspoon lemon pepper seasoning
2 cups shredded fresh shredded lettuce
- For the salsa, combine the mango, pineapple, tomato, cucumber, cilantro, green onion, jalapeno pepper and lime juice in a large mixing bowl. Cover and refrigerate until serving time. Serve with slotted spoon.
- Wrap tortillas in foil. Place at the edge of the grill. Heat for 10 minutes over medium heat, turning occasionally. Meanwhile, cut fish into 3/4-inch slices; sprinkle with lemon pepper seasoning. Place strips in a lightly greased grill basket. Grill directly over medium heat for 8 to 10 minutes or until fish flakes easily, turning the basket once. Fill each tortilla with lettuce, fish, and Tropical Fruit Salsa.
- For marinade, in a small bowl, whisk together 2 tablespoons kiwifruit, lime peel, lime juice, oil, garlic, salt, black pepper, and hot pepper sauce. Reserve 2 tablespoons of the marinade; cover and refrigerate.
- Rinse shrimp; pat dry. Place shrimp in a plastic bag set in a shallow dish. Pour the remaining marinade over shrimp in bag; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning the bag occasionally.
- To serve, drain shrimp, discarding marinade. Toss reserved 2 tablespoons marinade with 1 cup kiwifruit and mango. Serve fruit with shrimp. If desired, serve with lime wedges.
- Heat oven to 400°F. Spray large cookie sheet or 16-inch pizza pan with non-stick cooking spray. Unroll pizza crust dough on cookie sheet; press dough into rectangle. Bake 7 to 9 minutes or just until crust is light golden brown.
- Meanwhile, in large bowl, beat cream cheese, mayonnaise, mustard and garlic salt with electric mixer on medium speed until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.
- Spread crabmeat mixture over partially baked crust to within 1 inch of edges. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture; spread evenly. Sprinkle with Monterrey Jack cheese and onions.
- Bake 12 to 15 minutes longer or until cheese is bubbly and crust is golden brown. Cool 5 to 10 minutes before cutting.
- Muddle mint leaves and pineapple
- Add ice, rum, juice and sprite.
- Garnish with additional mint leaves.
- Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
- Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
- Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.