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Citrus Swordfish with Citrus Salsa
Dinner

Citrus Swordfish with Citrus Salsa

4.5

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Make the salsa: Mix orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro together in a medium bowl until well combined. Cover and refrigerate until needed.
  2. 2 Marinate the swordfish: Whisk orange juice, oil, pineapple juice concentrate, and cayenne together in a large glass or ceramic bowl. Add swordfish and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove swordfish from marinade and shake off excess. Discard remaining marinade.
  5. 5 Grill on the preheated grill until opaque in the center, 6 to 8 minutes per side. Serve with the salsa.

By Robyn Webb

Hawaiian Pork Chops
Dinner American

Hawaiian Pork Chops

3.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
  2. 2 Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
  3. 3 Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
  4. 4 Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.

By candir76

Tropical Tiramisu
Dessert

Tropical Tiramisu

3.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
  2. 2 Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
  3. 3 Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

By Roxanne E Chan