Chili Lime Cod Loins with Avocado Salsa

This is most certainly a nod to Monica's dish (that I LOVE and make so frequently that I had to start messing with the recipe to change it up...) Cayenne Chicken with Avocado Salsa

Ingredients:

• 4 cod loins (1 lb)
• 2 avocados, diced
• 1 tomato, diced
• 2 limes, halved
• Salt, pepper
• Chili powder

Directions:
1. Prep salsa by combining avocado, tomato, and 1 lime in a bowl. Fold it together and let it chill in the fridge.
2. Season the cod loins with salt, pepper, and a light smattering of chili powder.
3. Heat a saute pan or skillet on medium high heat, just until it starts to smoke. Reduce heat to medium and place cod loins on pan. Nudge with a spatula once a minute to see if they're ready to flip. They're not ready to flip until they stop nudging back (3-4 minutes). Flip 'em when they're ready, and let cook another 1-2 minutes.
4. When fish is done, squeeze the remaining lime over the cooked pieces. Top with avocado salsa and serve with long grain rice. Yum!

Chili Rubbed Pork Chops with Black Bean Pineapple Salsa and Roasted Corn

Yum yum yum! The pork chops reheated really well for lunch the next day. I was worried that the chili rub would be too spicy, but brown sugar served to mellow out the chili and make a really great flavor combo. I will definitely be making this again!!



Ingredients:

• 4 pork bone-in rib chops, about 3/4-inch thick, trimmed
• 1 tablespoon chili powder
• 1 1/2 tablespoons light brown sugar, packed
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 2 ears of corn

Pineapple Salsa:

• Canned crushed pineapple, drained
• 1 can black beans, drained
• 1 jalapeno pepper, seeds and veins removed, finely chopped
• 1/4 red onion, finely chopped
• 1 tablespoon lime juice
• Salt, to taste

Directions: 
1. In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture. 

2. Broil pork chops on a foil lined baking sheet on high for 6 minutes on each side (or until internal temp reaches 160F)
 
3. Meanwhile in a medium pan, combine pineapple, black beans and lime juice- heat throughout. Once hot, add jalapeno, red onion, and lime juice. Season to taste with salt. 
 

4. Prepare corn by shucking and boiling for 6 minutes. Once it's cooked by boiling, turn a stove burner to medium and roast it until there are little black spots all over it. You typically will hear some popping as a good indicator that it's time to turn the corn. I was nervous to do this, but it was fun and gave the corn such a multi-dimensional flavor. Delish! 

Mango Pear Salsa

I know I need to take pictures - forgive me. That will just force me to cook this again ... heaven forbid. :)

Mango Pear Salsa

Perfect as a side for tacos, quesadillas or any citrus-ey fish/chicken.

Ingredients:

1 mango

1 pear

¼ small red onion

2-3 tablespoons lime juice

sprinkle of pepper

Yields: side dish for two

Prep/cooking time: less than five minutes

1. Dice the mango and pear into small, 1-inch or ½-inch cubes.
2. Dice the red onion – smaller, the better.
3. Mix.
4. Sprinkle with lime juice. Mix.
5. Add the pepper. Mix

Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa

My grandmother gets me a subscription to Bon Appetit magazine which is always filled with the most delicious recipes. This one was in a feature about Gwyneth Paltrow. It was super easy to make and tasted delicious! I served it with oil and vinegar over a bed of spinach to turn it into a salad and a slice of Texas Toast.

Ingredients

Serves 4

1 medium ripe avocado, peeled and cut into 1/2" dice

1 medium ripe mango, peeled and cut into 1/2" dice

1 cup cherry tomatoes, quartered

4 large fresh basil leaves, thinly sliced

3 tablespoons extra-virgin olive oil, divided, plus more for brushing

3 tablespoons fresh lime juice, divided

Kosher salt and freshly ground black pepper

4 6-ounce halibut or mahi-mahi fillets

4 lime wedges

Directions

Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.

Place fish fillets in a 13x9x2" glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.

Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.

Grilled Pork Tenderloin with Cherry Salsa

Pork tenderloin is one of my favorite things to grill in the summer. It is so easy to make as you can just throw it on the grill with some salt and pepper or dress it up with most marinades. It can also go well with many grilled side dishes. I served this dish with grilled asparagus and halved baby red potatoes both tossed in EVOO (Extra Virgin Olive Oil), salt, and pepper.

Ingredients

Serves 4

1 cup coarsely chopped fresh cilantro, divided

1/2 cup minced shallots, divided

6 tablespoons fresh lime juice, divided

1/4 cup vegetable oil

2 pork tenderloins, about 2 1/2 pounds total

1/2 pound fresh cherries, stemmed, pitted, halved

1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.