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
- 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
- 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.
- Pat the tilapia with a paper towel to ensure the fish is dry. Rub the Island Spice blend all over each filet of fish.
- 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.
- 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.
- The fish is done when it is white in the middle and is flakey.
- 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 firstname.lastname@example.org!