I don’t know about you, but I am always on the look out to escape what is happening in our crazy world lately, whether it is the RNC shenanigans, gunman in Munich, or the lead situation in Portland public schools, there never seems to be a lack of things to be down about. I know its a waste of time to worry, but the manic depression seems to creep up on me and paralyze my well being. Being active helps, and forcing myself to get out and see the good things there are helps. The farmer’s market is that escape for me, and so is recipe development, it keeps me about half way sane which is about the best I can get. Stone fruit has inspired today’s recipe, and Summer is in full force, so grilling and cooking with seasonal specialties is one of the best ways to utilize the bounty of the season. Stone fruit such as, cherries, apricots, peaches, plum, and nectarines are making their way into the farmer’s markets in top form. Everyone loves peach cobbler of course, but what about savory applications? I have always loved stone fruit with pork, and they really accent each other nicely and provide a sweetness, and freshness to meat. Continue reading “Grilled Pork Tenderloin with black plum sauce and fresh peach relish”
Summer is here! With the season in full swing what is better then a grilled fish recipe? A grilled fish recipe with mango salsa of course! This is one of my favorite recipes of all time and I have been making it for several years, it’s light, tasty, and colorful and perfect if you are having guests over. I made this back in the summer of 2009 for a party with some co-workers and friends at my friend Adam’s house. That was an awesome summer and I have many a great memory from that time of life, so today I share with you a delicious, and easy fish recipe that has a great deal of nostalgia associated with it.
You will need:
4 Tuna steak 4-6 oz each
1 tbsp olive oil
1 clove of garlic, minced
salt and pepper to taste
Season your fish with salt, pepper and garlic then lightly oil each fillet, over medium high heat on a grill or grill pan, cook fish for about 3-4 minutes on each side (mid rare). Set aside.
2 small mangos or 1 large, chopped into small dice
1 small shallot, minced
1/2 red bell pepper, diced small
1 jalepeno, diced small
Juice of one lime
Salt and pepper
3 tbsp cilantro, chopped
Mix ingredients together, can be made the day before. Serve on top of fish fillets and serve with lime wedges. The perfect dish for hot summer nights.