INGREDIENTS

• 2 Tbs. lime juice
• 2 Tbs. olive oil
• ½ tspn. chili powder
• 1 garlic clove; minced
• 3 ears of red sweet corn; grilled or boiled
• ¼ cup red onion; chopped
• ½ cup red pepper; chopped
• 1 large avocado
• ¼ tspn. salt

INSTRUCTIONS

Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside. Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado, salt and lime dressing and gently mix together.

INGREDIENTS

• 2 cups pineapple; finely diced
• ½ jalapeño; seeds & ribs removed, finely chopped
• ½ small red onion; finely chopped
• ¼ cup cilantro; finely chopped
• Juice of 2 limes
• 2 avocados; diced small
• Salt & black pepper
• 4, 5-6 oz. tilapia fillets
• 1 Tbs. olive oil

INSTRUCTIONS

In a medium bowl, combine the pineapple, jalapeño, red onion, cilantro, lime juice, and avocado. Season with salt and pepper to taste and set aside. Pat the fish dry with paper towels and season liberally with salt and pepper. Heat the oil in a large nonstick skillet. Carefully place the fish in a single layer in the pan. Cook for a few minutes on each side until lightly browned and cooked through. To serve, top each piece of fish with salsa.

INGREDIENTS

• 4 (9-inch) bamboo skewers
• 16 large shrimp (about 1 lb.); peeled and deveined, leaving tail shell intact
• ¼ cup olive oil
• 1 Tbsp. fresh rosemary; chopped
• 1 Tbsp. lemon zest; grated
• 2 tsp. garlic; minced
• 1 tsp. coarse-cracked black pepper
• ½ tsp. red pepper flakes
• ½ tsp. salt

INSTRUCTIONS

Soak bamboo skewers in water for ½ hour. Thread 4 shrimp onto each skewer, threading each shrimp through the tail and then through the head; arrange on a large plate. In a small bowl, whisk together oil, rosemary, lemon zest, garlic, black pepper, red pepper flakes and salt until combined; rub over shrimp. Marinate in the refrigerator for 30 minutes, turning once.

For the Mango Salsa: Prepare according to directions. Let stand at room temperature while shrimp are marinating. (Mango salsa recipe down below.)

Prepare an outdoor grill or preheat a stovetop grill pan over medium-high heat. Grill shrimp 2½ to 3½ minutes per side until just cooked through (shrimp will be just barely opaque in the thickest part when cut with a knife). Place a lemon wedge on end of each skewer. Serve with salsa.

INGREDIENTS FOR MANGO SALSA

• 2 large, ripe red mangos
• 2 roma tomatoes
• 1 red pepper
• 1 small red onion
• 3 med. garlic cloves
• ¼ cup cilantro
• Juice of 1 lime
• ½ tsp. kosher salt
• ¼ tsp. coarse, black pepper
• 2 Tbsp. sweet Thai chile sauce
• 3 Tbsp. extra virgin olive oil

INSTRUCTIONS FOR MANGO SALSA

Mangos have an oblong shape with a pit in the center, similar to an avocado. Slice the mango along the sides, separating flesh from pit. Take the mango halfs and cut the flesh lengthwise and crosswise to create ¼-inch square pieces, but don’t cut the peel. Finally, use your fingers or a pairing knife to remove the mango away from the peel and place in a small bowl. Dice tomatoes, red pepper, and onion into ¼-inch square pieces and add the mango. Mince garlic and add to the mango mixture. Add remaining ingredients and toss to mix thoroughly.

Here’s a colorful, fun to eat appetizer that will wow all your guests at your next barbecue or summer fiesta party. It’s do-ahead convenient and so easy the kids can help. (Yield 18 appetizers).

INGREDIENTS

• 1, 8-oz. Bistro To Go Fresh Guacamole*
• ¾ cup seasoned, canned black beans; well-drained
• 1 cup Mexican-style canned corn; well-drained
• 1 cup salsa
• Bite-size tortilla chips

INSTRUCTIONS

1. Place 18, 2-oz. shot glasses in a baking pan with sides.
2. Spoon guacamole into a plastic bag and snip off one corner to make a medium hole. Squeeze about 1 Tbs. into each shot glass.
3. Top with ½ Tbs. black beans, 1 scant† Tbs. corn, and 1 scant† Tbs. salsa.
   (Be sure to cover the guacamole with the additional ingredients as guacamole turns brown when exposed to air).

4. Cover with foil and refrigerate until ready to serve. Prior to serving, insert 2 bite-size tortilla chips into each shot glass. Serve with additional tortilla chips.

* Look for this product in the Produce department at Price Cutter.
† Just shy of 1 Tbs.

INGREDIENTS

• 1½ lb. walleye fillet
• 1 lime; juiced
• 1–2 Tbs. canola oil
• 2 tspn. cayenne pepper
• 2 tspn. garam masala
• 1 tspn. garlic salt
• ¼ tspn. pepper

• 2 cups mangos; peeled & diced
• ½ pt. grape tomatoes; halved
• 1 small onion; chopped
• 1 jalapeño; seeded & finely sliced
• ¼ cup mint; finely sliced
• 1 medium lime; juiced
• ¼ tspn. salt

INSTRUCTIONS

Preheat oven to 350°. Combine cayenne pepper, garam masala, garlic salt and pepper in a small bowl. Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh. Heat 1 Tbs. oil in a non-stick pan over medium heat. Add fish fillet with seasoning side down and sear for 2–3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear for another 2 minutes. Place pan in oven to finish cooking. Bake for 8–10 minutes or until a knife inserted at the thickest part barely flake the meat apart. Combine all the mango ingredients in a medium-sized bowl and mix well.

INGREDIENTS

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.