xiaoxl/recipe_data huggingface dataset:
Chex Marries Popcorn


Ingredients:
cashews, margarine, brown sugar, light corn syrup, vanilla

Directions:
Heat oven to 250 degrees F.
Line roasting pan with foil.
Mix first 3 ingredients in a large roasting pan.
Heat remaining ingredients in 2 quart pan over med heat,stir frequently,until all is incorparated and sugar is dissolved.
Pour over chex mixture until evenly coated.
Bake uncovered 45 minutes.
Stir every 15 minutes or so.
Spread on wax paper and cool.
Stir to break up.
Grilled Avocado Tacos
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Grilled avocados on a warm corn tortilla topped with a fresh salsa made from grilled corn, black beans, jalapeño, cilantro and lime juice from Dan Seidman of The Chef Dan.

Ingredients:
2 ears fresh corn, shucked
1 tablespoon olive oil
3 large avocados
7 ounces black beans, rinsed and drained
1  jalapeno pepper, seeded and finely chopped
1 small bunch cilantro, roughly chopped
2  limes
1 pinch sea salt
1 pinch ground black pepper
12  corn tortillas
Reynolds Wrap® Aluminum Foil

Directions:
Preheat grill to medium-high heat. Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling. Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside. Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil. Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin. Wrap tortillas in foil and place on the grill while the avocados are cooking. Build tacos by placing avocado slices on tortillas and then top with the corn and salsa. Serve with your favorite hot sauce and additional lime wedges.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 638
Fat: 37.6 g
Saturated fat: 5.5 g
Carbohydrates: 73.9 g
Sugars: 4.3 g
Dietary fiber: 25.1 g
Protein: 13.6 g
Sodium: 331.6 mg
Hawaiian Chicken and Pears


Ingredients:
Anjou pears, canned pears, chicken, butter, margarine, pineapple chunks, green pepper, cashew nuts, brown sugar, cornstarch, water, soy sauce, vinegar

Directions:
Core and slice pears, if using fresh. Sauté chicken in butter 3 to 5 minutes or until juices run clear. Drain pineapple; reserve 1/3 cup liquid.
Add pears, pineapple, green pepper and cashews to chicken; heat thoroughly.
Combine brown sugar, cornstarch, reserved pineapple liquid, water, vinegar and soy sauce in saucepan. Cook and stir over low heat until mixture thickens; cook 1 minute longer. Pour sauce over pear-chicken mixture and toss gently. Warm to serving temperature.
I sometimes add extra white sugar to sweeten it to my liking, and always double the sauce.
Fantastic Fennel Bruschetta
Category: appetizers-and-snacks
By Sally Rogers

This bruschetta is really delicious, a little different than the average bruschetta. It always gets devoured around my house, or wherever I take it. The fennel seed really makes the dish.

Ingredients:
6 large tomatoes, diced
½ large sweet Bermuda onion, diced
2 cloves garlic, minced
1 ½ tablespoons fennel seed
⅓ cup minced fresh basil
⅓ cup extra-virgin olive oil
salt and pepper to taste
1 (20 ounce) loaf French bread, sliced 1/2-inch thick
¼ cup extra-virgin olive oil, for brushing

Directions:
In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors. Preheat oven to 350 degrees F (175 degrees C). Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 20 servings

Calories: 153.2
Fat: 7.2 g
Saturated fat: 1.1 g
Carbohydrates: 18.6 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 3.9 g
Sodium: 185.3 mg
Shutome (Swordfish) With Macadamia Nuts


Ingredients:
swordfish fillets, white pepper, parsley, butter, olive oil, dry sherry, lemon

Directions:
Season fish filets with salt and pepper., Brush filets with egg yolk and press nuts into both sides of the fish., Sprinkle with parsley., Sauté fish in butter or olive oil for approximately 3 minutes per side., Remove from pan and keep warm., Add clarified butter, sherry and lemon juice to pan drippings., Heat and pour over fish., Serve immediately.
Cake Mix Cookies IV
Category: desserts
By Hannah

Yummy easy cookies with just 3 easy ingredients!

Ingredients:
2  eggs
1 (18.25 ounce) package white cake mix
½ cup vegetable oil

Directions:
Mix together cake mix, eggs and oil in a large bowl. Make little balls with the dough and set on ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.

Yields: 4 dozen

Calories: 137.2
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 16.6 g
Sugars: 11.6 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 15.5 mg
Sodium: 147.2 mg
Tequila Carne Asada Marinade


Ingredients:
lime juice, lemon juice, garlic cloves, onion, black pepper

Directions:
"Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours."
Honey Brown Steak Marinade


Ingredients:
beer, garlic, Worcestershire sauce, soy sauce, cayenne pepper, fresh ground black pepper

Directions:
Throw steaks in a ziplock bag or tupperwear container.
Add all of the above ingredients.
Stick in the fridge on Friday morning before you come home from work, come home, crack open a beer and BBQ or grill to your liking. Kick back on the patio and enjoy!
Potato "Pizza"


Ingredients:
potatoes, onion, olive oil, red sweet bell pepper, garlic, fresh parsley, salt, dried rosemary, black pepper, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 450F (230C]; brush a 12-inch round pizza pan with cooking oil (preferably olive oil] and set aside.
Wash potatoes well, do NOT peel, slice thinly and place in a large mixing bowl.
Add onion and olive oil and combine.
Add red pepper, garlic, parsley, salt, rosemary and pepper, and stir gently.
Spread potato mixture on greased pizza pan and bake in preheated oven for 15 minutes or until tender, brown, and crisp.
Sprinkle cheeses on pizza and bake for approximately 5 minutes more, or until golden brown.
Pumpkin Crisp


Ingredients:
eggs, pumpkin, evaporated milk, sugar, salt, cinnamon, ground ginger, vanilla, margarine, butter

Directions:
Preheat oven to 350*.
Mix first 8 ingredients together (eggs through vanilla].
Pour into ungreased 3 quart baking dish.
Sprinkle cake mix over top and drizzle with margarine.
Bake for 25 minutes; top with nuts and bake an additional 15 minutes.
Great topped with butter pecan ice cream or your favorite!
Cheesecake and Fruit Dessert Pizza


Ingredients:
cream cheese, sugar, mandarin oranges, kiwi fruits, strawberry

Directions:
Press cookie dough on bottom of lightly greased 12 inch pizza pan.
Bake at 350 for 11 to 15 minutes or until light brown.
Cool to room temperature.
Beat cream cheese and sugar in medium bowl until smooth and blended.
Stir in 1/2 cup mandarin oranges.
Spread over crust.
Cover and refrigerate until ready to serve.
Arrange kiwi, strawberries and remaining mandarin oranges over cream cheese before serving.
Thai-Inspired Grilled Chicken Thighs
Category: world-cuisine
By lutzflcat

If you're a grilled chicken thigh and Asian food fan, you're in for a treat. This marinade has the perfect combination of savory-sweet-spicy-salty, and these juicy thighs will make your entire family happy. Serving suggestions would be jasmine rice, grilled or stir-fried veggies, or a chilled cucumber salad. Garnish with chopped cilantro and serve with lime wedges on the side.

Ingredients:
¼ cup soy sauce
¼ cup fish sauce
3 tablespoons brown sugar
2 tablespoons chopped cilantro
1 tablespoon sesame oil
1 tablespoon minced fresh ginger root
1 tablespoon Sriracha sauce
1 tablespoon minced garlic
1 tablespoon lime juice
1 teaspoon lemongrass paste (such as Gourmet Garden®)
2 pounds boneless, skinless chicken thighs

Directions:
Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl. Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor. Preheat the grill to medium-high heat and oil the grate. Remove chicken thighs from marinade, discarding marinade. Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and allow to rest for a few minutes before serving.

Prep time: 10 mins
Cook time: 6 mins
Total time: 2 hrs 21 mins
Yields: 4 servings

Calories: 443.5
Fat: 25.8 g
Saturated fat: 6.7 g
Carbohydrates: 13.4 g
Sugars: 10.8 g
Dietary fiber: 0.4 g
Protein: 37.3 g
Cholesterol: 127.7 mg
Sodium: 2309.5 mg
Fresh Peach Sundae Sauce


Ingredients:
sugar, cornstarch, nutmeg, cinnamon, water

Directions:
In a 2-quart saucepan, stir together the sugar, cornstarch, nutmeg and cinnamon. Mix in the water and juice. Bring this to a boil over medium heat, stirring constantly. Reduce heat and simmer for one minute.
Stir in the peaches and continue simmering for 4 to 5 minutes, stirring occasionally, until peaches soften slightly. Remove from heat. Because the peaches will continue to cook in the hot syrup, you don't want to overcook them while pan is on the heat.
Serve warm or cold over ice cream.
Smashing Potatoes and Spinach


Ingredients:
small red potatoes, olive oil, salt, lemon juice, dry white wine, ground coriander, garam masala, sugar, olive oil, red onion, fresh spinach leaves, salt

Directions:
Preheat oven to 400 degrees F.
Place potatoes on cutting board and give them each one good whack with a meat mallet to crack them (or you could just prick them with a fork if you wish].
Place potatoes in large bowl and drizzle with 1/4 cup olive oil and sprinkle with salt, tossing well to coat.
Roast potatoes on shallow pan until tender, about 25 minutes depending on the size of your potatoes.
Mix lemon juice, wine, coriander, garam masala and sugar in a bowl.
Slowly whisk in remaining 1/2 cup of oil, whisking constantly to blend well and set aside.
When potatoes are near done, heat lemon and oil mixture in a skillet over medium heat, just to a low simmer.
Add the spinach and cook until just wilted, only a minute or two, and remove from heat.
Place the potatoes in a large bowl and smash them with a fork (and knife if necessary], breaking them apart into coarse pieces.
Sprinkle the red onion over the potatoes, then pour the spinach and vinaigrette mixture over the potatoes and toss thoroughly.
Be sure to taste them and season with more salt as needed.
Cover with foil and let stand about 5 minutes before serving.
Chicken and Asparagus with Penne Pasta
Category: main-dish
By Sandi Quinly

Easy dinner that tastes amazing.

Ingredients:
1 pound chicken breast tenderloins
1 pinch garlic salt, or to taste
1 pinch seasoned salt, or to taste
1 pound uncooked penne pasta
2 tablespoons butter
¼ cup grated Parmesan cheese
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut crosswise into thirds
1 pinch garlic salt, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cover a baking sheet with aluminum foil. Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces. Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain. Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated. Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes. Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 458.3
Fat: 12.9 g
Saturated fat: 4.6 g
Carbohydrates: 58.2 g
Sugars: 3.9 g
Dietary fiber: 4.1 g
Protein: 28.8 g
Cholesterol: 56.2 mg
Sodium: 269.3 mg
Grilled Fish Tacos


Ingredients:
olive oil, lime juice, fresh lemon juice, cilantro, garlic, dried oregano, kosher salt, corn tortilla, avocados, avocado, lime juice, salt, lime wedge, mango salsa, Mango Salsa, salsa, pico de gallo, Pico De Gallo

Directions:
Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
Refrigerate for 1 to 3 hours (no longer or you'll have ceviche]. Drain the fish and discard the marinade.
Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
Remove to a platter and break into chunks to serve. Keep loosely covered.
To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
Note: The fish may also be baked or sauteed.
English Muffin Pizza
Category: appetizers-and-snacks
By Ashley

Fun little pizzas that are great for a quick meal or for a snack, kids birthdays, or parties. Always a big hit.

Ingredients:
1 (12 ounce) package English muffins, split
1 (14 ounce) can pizza sauce
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package sliced pepperoni
1 (4 ounce) link cooked Italian sausage, sliced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange English muffin halves, cut-side up, on a baking sheet. Spoon 1 to 2 tablespoons pizza sauce onto each English muffin; top with mozzarella cheese. Place pepperoni slices on 1/3 the pizzas and Italian sausage on 1/3 the English muffins, leaving the remaining 1/3 with just cheese. Bake in the preheated oven until cheese is melted, about 10 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 12 pizzas

Calories: 243.9
Fat: 13.6 g
Saturated fat: 5.4 g
Carbohydrates: 16.8 g
Sugars: 1.3 g
Dietary fiber: 0.5 g
Protein: 12.8 g
Cholesterol: 35.5 mg
Sodium: 780.5 mg
Sultana Cake


Ingredients:
sultana, butter, eggs, sugar, flour, baking powder, brandy

Directions:
Put all sultanas in a large pot and cover with water, boil gently for 5 minutes.
Strain sultanas in a colander then put sultanas back in pot.
Add butter, stir and leave to cool.
beat eggs in with the sugar then add to sultana mix then add essence, 2 large cups plain flour and the baking powder.
Mix well with wooden spoon till combined.
Line 9x9in cake tin (or other suitable tin]with greased paper on bottom and sides.
Bake in 190 celsius oven for 30-45 mins till knife inserted in middle comes out clean.
Ice with one layer of almond icing and one layer of royal icing and decorate as desired.
Chow Mein Noodle Casserole
Category: pasta-and-noodles
By Cindy B :)

This is a very tasty dish that even my kids love! It can easily be cut in half. It uses soy sauce and chow mein noodles to give it an Asian flair.

Ingredients:
1 pound ground beef
1  onion, chopped
2 stalks celery, chopped
½ cup slivered almonds
1 cup cooked rice
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup water
3 tablespoons soy sauce
5 ounces chow mein noodles

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion and celery and saute for 5 more minutes. In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish. Top with chow mein noodles. Bake at 350 degrees F (175 degrees C) for 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 597.3
Fat: 35.5 g
Saturated fat: 8.6 g
Carbohydrates: 41.7 g
Sugars: 2.4 g
Dietary fiber: 4.4 g
Protein: 28.9 g
Cholesterol: 74.8 mg
Sodium: 1513.8 mg
Chicken, Sausage, Peppers, and Potatoes
Category: meat-and-poultry
By Chef John

You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.

Ingredients:
4  large links hot Italian sausage
2 tablespoons olive oil, divided
6  bone-in, skin on chicken thighs
½ pound assorted sweet peppers, seeded
1 small red onion, sliced
½  yellow onion, sliced
4 large Yukon Gold potatoes, quartered
2 teaspoons dried Italian herbs
2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper to taste
1 tablespoon Chopped fresh Italian parsley

Directions:
Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly. When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board. Cut two slashes down to the bone on the skin side of each chicken thigh. Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices. Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil. Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top. Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 664
Fat: 45.8 g
Saturated fat: 14.1 g
Carbohydrates: 28.2 g
Sugars: 2.8 g
Dietary fiber: 3.5 g
Protein: 33.8 g
Cholesterol: 153 mg
Sodium: 1288 mg
Orange Cream Freezer Dessert


Ingredients:
graham cracker crumbs, sugar, butter, vanilla ice cream

Directions:
In a bowl, combine the cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press the remaining crumb mixture into two greased 15"x10"x1" pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate, mixing until smooth. Spoon over crusts(pans will be full]. Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mix; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving.
Yield: 2 desserts(24 servings each].
Enjoy!
The Great Montezuma's Favorite Hot Chocolate Drink


Ingredients:
honey, vanilla extract, peppar vodka, heavy cream, cayenne powder, cinnamon stick, chocolate

Directions:
Combine the hot chocolate, honey, vanilla and vodka in a small pitcher.
Pour into two tall glasses or Irish coffee glasses.
Pour 1 tablespoon of cream on the top of each glass and let it float.
Dust with a pinch of cayenne pepper and garnish with cinnamon sticks.  If preferred, you may garnish with grated chocolate and a dried red chile.
Rush Hour Refried Beans
Category: side-dish
By Moorheadmomma

I love refried beans but don't always have the time to work with dried beans. This recipe uses canned beans and still tastes like I spent all day on it. Sometimes I crumble bacon on top of the finished product.

Ingredients:
2 tablespoons bacon grease
2 tablespoons chopped onion
1 teaspoon minced garlic
1 (15 ounce) can pinto beans, undrained
¼ teaspoon ground cumin

Directions:
Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in the hot bacon grease until onions are softened, 5 to 7 minutes. Mash pinto beans and cumin into onion mixture using a potato masher until reaching your desired consistency. Cook and stir bean mixture until heated through, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 67.6
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 12.1 g
Sugars: 0.4 g
Dietary fiber: 3.5 g
Protein: 3.7 g
Sodium: 219.6 mg
Italian Vegetable Soup


Ingredients:
reduced-sodium chicken broth, potato, onion, carrot, celery, bay leaf, pepper, small shell pasta, diced tomatoes

Directions:
In a large saucepan, combined the first nine ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes; heat through.
Discard bay leaf before serving.
Winter Squash Soup


Ingredients:
butter, onions, leek, garlic cloves, tart cooking apple, fresh thyme, dried thyme, bay leaf, sweet potatoes, chicken broth, ground allspice, ground cloves, cinnamon stick, half-and-half, heavy cream, sour cream, frozen baby peas, parsley, scallions

Directions:
Heat butter in large heavy pot over medium heat.  Add onions, leek, garlic, apple, thyme, and bay leaf and cook until onions start to throw off liquid, about 5 minutes.  Add squash, sweet potatoes, broth, allspice, cloves, and cinnamon.  Heat to boiling.  Reduce heat and simmer uncovered until squash is very tender, about 30 minutes.
Remove bay leaf and cinnamon stick; let soup cool slightly.  Transfer to blender or food processor and puree until very smooth.  Strain back into pot.
Mix half-and-half, cream, and sour cream.  Heat soup over low heat and gradually whisk in cream mixture.  Stir in peas.  Gently heat until peas are hot, but do not let soup boil.  Season with salt and pepper.
Ladle soup into bowls.  Sprinkle with parsley and scallions.
Another Taco Casserole


Ingredients:
ground beef, tomato sauce, cheese, tortilla chips

Directions:
Preheat oven to 400 degrees.
Brown beef in a large skillet and drain.
Stir in taco mix, tomato sauce, and corn.
Simmer about 5 minutes.
Spoon mixture into a 2-quart casserole dish.
Top with the cheese and tortilla chips.
Bake about 5 or 10 minutes, or until cheese is melted.
Serve with your favorite garnishes, such as chopped green onions, sour cream, etc.
Fajita/Kabob Marinade


Ingredients:
soy sauce, red wine vinegar, ketchup, brown sugar, garlic powder, olive oil

Directions:
Mix all ingredients together., Use to marinade your meat for several hours.  I let it soak for about 24 hours., Cook meat as desired.
Yellowfin Tuna With Fresh Pineapple Salsa


Ingredients:
pineapple, cilantro, red onion, habanero pepper, lime juice, salt, yellowfin tuna fillet, garlic powder, sea salt, ground pepper

Directions:
Slice the top of pineapple and the bottom off.  Stand the pineapple on its side and with a sharp knife, slice sides of pineapple off.  Cut the pineapple into small slices and then remove the core of each slice.  (The core tends to be hard to eat, but I’ve had some pineapples were it was soft].  Dice the remaining pineapple into small pieces.
Toss all of the ingredients into a bowl and chill for a couple of hours to let the flavors marinate.
Season each side of the fish with garlic powder, fresh ground pepper and sea salt.
Heat grill to medium high heat.  Grill each side for about 4-5 minutes, until inside of the fish is a nice medium rare.  Top with pineapple salsa! Enjoy!