Guest Post Thursday – Grilled Tilapia With Pineapple Coconut Salsa With Steve Of The Black Peppercorn

Please welcome Steve of The Black Peppercorn today! If you are into international flavors, glorious finger food and some kick-butt cookies, Steve is your man.  I started out a silent admirer, but recently have gotten to know Steve a little, and he’s an all around great guy with deep knowledge of international food and access to an Asian grocery store around the corner that I couldn’t be more jealous of! Keeping with the tropical guest post theme, he’s bringing along a wonderful fish recipe.

Hello, my name is Steve and I am thrilled to be guest posting on Kiri’s website. I adore Kiri’s blog and over the course of time I have gotten to know Kiri, I have discovered we share a similar love of international cuisine. I regularly find myself learning new ingredients or dishes on Healthy Foodie Travels.

I am the author of The Black Peppercorn. In July it will be my one year anniversary of food blogging and it has been a fun ride, meeting many new friends. The foodie community is awesome! I love to grill, smoke and cook international dishes and today’s recipe is something tropical and grilled.

Are you ready to head out to the islands??

Tilapia is a very mild fish that picks up the flavours of the Island Spice Rub nicely. The recipe for the Island Spice Rub is found here. The spice blend gives the fish a medium amount of heat, which is offset by the bright and fruity pineapple coconut salsa.

Grilled Tilapia with Pineapple Coconut Salsa

Ingredients

  • 4 tilapia filets
  • 4 tbsp Island Spice Rub
  • 1 pineapple, cored, peeled and diced
  • 1 cup fresh shaved coconut
  • 1 or 2 jalapeno, seeded and minced
  • 2 tbsp fresh mint, thinly sliced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 tbsp honey

Directions

  1. Make the salsa by tossing the pineapple, shaved coconut, jalapeno and mint in a bowl. In a small bowl, whisk together the lime juice, oil and honey. Pour the dressing over the salsa and mix until evenly coated. Keep in the fridge until ready to serve.
  2. Pat the tilapia with a paper towel to ensure the fish is dry. Rub the Island Spice blend all over each filet of fish.
  3. Set the grill to medium (300F). Fold up a paper towel and dip it in oil. Using grill tongs, grab the paper towel and brush a light amount of oil on the hot grill grates.
  4. Place the tilapia on the grill and close the lid. After about 4-5 minutes, gently and carefully flip the tilapia over. Lower the lid and cook for another 4-5 minutes.
  5. The fish is done when it is white in the middle and is flakey.
  6. Serve immediately with the pineapple coconut salsa.

Instructions to prepare fresh shaved coconut: Purchase a whole coconut. Hit the coconut with a hammer or the dull end of a cleaver until it cracks open. Completely open the coconut and drain the coconut water (or drink it as it tastes amazing!). Using a butter knife or other utensil, pry the coconut flesh from its shell. Peel the brown skin off the coconut flesh with a potato peeler. Make coconut shavings by peeling the side of the flesh into thin strip

Does that sound delicious or what? I don’t experiment with rubs nearly enough and I’ll take this as an opportunity to start. Thank you Steve! :) It’s been wonderful having you here.

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

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11 Responses to Guest Post Thursday – Grilled Tilapia With Pineapple Coconut Salsa With Steve Of The Black Peppercorn

  1. Sounds like the perfect way to jazz up tilapia!

  2. Oh I love tilapia. Definitely bookmarking this!

  3. That looks so flavorful and delicious! Great to Steve over here, I am a fan of his as well!

  4. So glad to have discovered your site through Steve. His spice-rub week was terrific! The Island Spice Rub is perfect for tilapia, and it’s great to have recommended dishes for the rubs. It’s so hot here in the South now, this tilapia and pineapple, coconut salsa would really be refreshing! Also appreciate the tutorial on making the coconut shavings!

  5. Lori Lynn says:

    Congrats on your one year anniversary Steve! The fish looks great, love the salsa with those nice coconut shards.
    LL

  6. Yum! I really like the pineapple and coconut salsa!!

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