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Recipe Card
Pineapple Salsa:
ingredients
- 1/2 cup fresh pineapple puree (method below)
- 1 tablespoon sugar
- 3/4 cup diced pineapple
- 2 tablespoons diced red pepper
- 2 tablespoons minced shallot
- 2 tablespoons minced jalapeño
- 2 tablespoons chopped cilantro, plus more for garnish
- Juice of and zest of half a lime
- Kosher salt, to taste
Charred Jalapeno Crema:
ingredients
- 2 jalapeños
- 1/2 an avocado
- 1/2-3/4 cup Mexican crema
- Juice and zest of half a lime
- Kosher salt, to taste
Beer Battered Fish:
ingredients
- 2 fillets Morey’s Tilapia Seasoned Grill, cut in half into 4 large pieces
- 1 12 ounce can beer (or club soda)
- 1 cup all purpose flour
- 2 teaspoons kosher salt
Method
Step 1
To make the Pineapple Salsa: Place 1/2 cup chopped pineapple into a small pot with a splash of water and sugar. Cook on medium-low heat for 10 minutes or until the pineapple is softened. Blend the softened pineapple and place it into a large dish with diced pineapple, red pepper, shallot, jalapeño, and cilantro. Toss together well. Add a pinch of salt and lime juice to liven things up. Store in your fridge for up to 5 days.
Step 2
To make the Charred Jalapeño Crema: Char 1 or 2 jalapeños (depending on spice tolerance) over an open fire. The skin will quickly blacken so keep an eye on them. Remove from heat and place into a bowl of cold water and remove the burnt skin. If your spice tolerance is low, remove the seeds. Add jalapenos into a blender with your Mexican crema, avocado, lime juice, and a pinch of salt to taste.
Step 3
To Fry the Beer Battered Fish: In a large pot, heat neutral oil to 350°F. Add ingredients for Beer Batter into a bowl and mix. It should be slightly runny but not watery. Using Morey’s delicious Tilapia Seasoned Grill, dredge in a light coating of all purpose flour. Remove from flour and shake off excess. Place into your beer batter mixture and coat evenly. Gently place your fish into the hot oil and cook for a total of 6 minutes or until you get a nice golden crust. Salt after removing from oil.
Step 4
To Serve: Heat up tortillas. Place a small bed of cabbage over top of tortilla followed by crispy fish. Top with pineapple salsa and a good drizzle of the jalapeño crema and cilantro if desired.