Marinating tips (tuna & striper)

[O.D. Mike]

Originally Posted by chefchris401

Pineapple and Melon Salsa

Here's a nice recipe for a fruit salsa. Goes great with cajun blackened striper, bluefish, tuna, mahi or really any fish you can cajun.

2 Pineapples, Diced, Use fresh pineapple not canned
1 Cantaloupe or Honey Dew, Diced
2 Red onions, Diced
2 Jalapenos, fine diced with seeds removed
1 Bunch Cilantro, finely chopped
1 Bunch Scallions, finely chopped
1 Bunch Chives, finely chopped
2 Limes, juice from
2 lemons, juice from
White pepper and kosher salt to taste

Mix all ingredients in a large bowl and toss until well combined. Season with white pepper and kosher salt. You can exchange jalapenos for bell peppers or something hotter depending on your taste.

Its best to make salsa a few hours ahead of time for best results. It will keep for about two weeks in a tightly sealed container.

For added flavor add white sambuca, fruit flavored vodkas or rums or melon liquor. You can add any kind of alcohol you like as long as it compliments the flavors.

Thanks Chris!!!

Can't wait to try this one.......

Mike