Fish Entertaining

Surf 'n' turf tacos with charred pineapple salsa

Name: Surf 'n' turf tacos with charred pineapple salsa recipe
Yield: 5
Ingredients: 1/4 red cabbage, trimmed, finely shredded; Juice of 1 lime plus extra wedges, to serve; 600g skinless Hiramasa kingfish, cut into 2cm-thick lengths; Extra virgin olive oil, to drizzle; 15 small (15cm diameter) soft flour tortillas, grilled; Hot sauce, to serve; Pickled jalapeños, to serve; 250g pork eye fillet, trimmed; 1 tsp ground cumin; 1 tsp ground coriander; 1 garlic clove, finely grated; 1 tsp smoked paprika; 1/4 tsp chipotle chilli powder; Juice and zest of 1/2 orange; 2 avocados, mashed; 2.00 small red onion, finely chopped; Juice of 2 limes; 1/4 tsp dried red chilli (optional); 1 small pineapple, peeled, core removed, cut into 8 long wedges; 1/4 cup (60ml) extra virgin olive oil; Juice and zest of 1 lime; 1/4 bunch coriander, roughly chopped, plus extra leaves to serve

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https://healthimprovements.info/recipes/surf-n-turf-tacos-charred-pineapple-salsa-recipe/v238ud43

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 28, 2019

Outdoor entertaining? You'll have to try these tacos, which are quite literally the taste of summer.

1/4 red cabbage, trimmed, finely shredded
Juice of 1 lime plus extra wedges, to serve
600g skinless Hiramasa kingfish, cut into 2cm-thick lengths
Extra virgin olive oil, to drizzle
15 small (15cm diameter) soft flour tortillas, grilled
Hot sauce, to serve
Pickled jalapeños, to serve

Spiced Pork

250g pork eye fillet, trimmed
1 tsp ground cumin
1 tsp ground coriander
1 garlic clove, finely grated
1 tsp smoked paprika
1/4 tsp chipotle chilli powder
Juice and zest of 1/2 orange

Guacamole

2 avocados, mashed
1 small red onion, finely chopped
Juice of 2 limes
1/4 tsp dried red chilli (optional)

Charred Pineapple Salsa

1 small pineapple, peeled, core removed, cut into 8 long wedges
1/4 cup (60ml) extra virgin olive oil
1 small red onion, finely chopped
Juice and zest of 1 lime
1/4 bunch coriander, roughly chopped, plus extra leaves to serve

Method

1.

For the spiced pork, place all ingredients in a large bowl and toss to combine. Season, cover, and marinate in the fridge for 2-3 hours.
2.

For the charred pineapple salsa, preheat a lightly greased barbecue or chargrill pan to high. Drizzle pineapple with oil and cook, turning frequently, for 6-8 minutes until charred all over. Stand until cool enough to handle, then cut into 5cm pieces. Transfer to a large bowl with the remaining salsa ingredients and toss to combine. Set aside.
3.

To make the pickled cabbage, place the cabbage and lime juice in a bowl. Season to taste and toss to combine. Stand until ready to use.
4.

For the guacamole, place all ingredients in a bowl, season, and stir to combine.
5.

Place pork fillet on barbecue or chargrill pan and cook, turning frequently, for 10-12 minutes until charred and cooked through. Rest for 15 minutes before slicing. Meanwhile, drizzle kingfish with oil and season. Barbecue, turning frequently, for 2-3 minutes until just cooked. Rest for 5 minutes before serving.
6.

Place pork, kingfish, salsa, pickled cabbage and guacamole in separate bowls, alongside grilled tortillas. Serve with lime wedges, hot sauce, jalapeños and extra coriander, and let everyone help themselves and build their own tacos.