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Grilled Fish Over Jalapeno Mashers with Tropical Salsa

Posted on: July 31st, 2012

I do a lot of grilled fish over the summer – it’s lean, delicious, flexible and cooks very quickly. Usually I pair it with a simple veggie and rice, but when company is coming, I like to kick it up a bit; in this case serving it over Jalapeno Mashed Potatoes and smothering with Tropical Salsa. It’s really not that much more work, but the taste will drive your guests wild!

These sides would also be great with grilled chicken or pork. Pair with a colorful vegetable, salad and rustic bread, as well as a bottle of Riesling or Gewurtztraminer for a stunning meal.  Don’t feel like making salsa? Pick up a pint of our homemade Mango Salsa at Tony’s. Buon Appetito!

Jalapeno Mashed Potatoes
2 pounds Russet potatoes, or your favorite
1 tsp kosher salt
2 jalapenos
8 TBS (1 stick) butter, room temperature (to taste)
1.5 cups milk
pinch of sugar
low fat sour cream to taste
fine sea salt and white pepper to taste
1/4 cup chopped fresh chives
Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, cover and reduce to a simmer, cooking until the potato falls easily from the fork when deeply pierced. Drain and rinse pot and potatoes in hot water. Skin if desired and place pot back onto warm stove to dry.

While the potatoes cook, simmer milk with a pinch of sugar and reduce by about 40% – stirring and scraping regularly with a silicone spatula.
Meanwhile, split jalapeños, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove and cool. Wearing gloves, skin jalapenos, mash and chop to a paste.
Mash or whip the hot potatoes, slowly stirring in the milk and butter. Add sour cream as needed to obtain the consistency you like. Add about 1/2 tsp of the jalapeno paste. Taste and adjust with salt, pepper and as much jalapeno as you like. Fold in chives and serve.
Variation: shredded cheddar is a nice touch!  – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com

Tropical Salsa
Short on time? Pick up a pint of our homemade Mango Salsa in Tony’s Seafood Department.

1 1/2 lb. peeled and chopped mango, papaya, banana, pineapple or a combination
1/2 to 1 red onion, chopped
1/3 to 1/2 bunch cilantro, chopped
1-2 jalapeños, minced
1/3-cup limejuice
scant 1/2 cup olive oil
1/4 tsp sea salt
1/4 tsp pepper

Combine ingredients in non-reactive bowl and rest at least one hour before using. Taste and adjust with more salt, pepper or jalapeños as desired. Spoon on second side of salmon, chicken or pork while grilling and serve generously on the side.

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