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My daughter and I shared the Tuna Tini, which featured slices of seared ahi tuna circling a mound of Asian slaw that was topped with mango salsa and avocado. ... featured sliced blackened steak ...
Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto; Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette; Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese; Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons; White Peach Iced Tea ...
Orange-Mango Smoothie. ... salsa and/or chopped tomato. Garlic-Parmesan Melting Cabbage. Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel ...
This lightning-fast salad is a great way to use up all that leftover steak from last night's barbecue. (But any spare protein will do, really.) (But any spare protein will do, really.) Get the recipe
Chilean Pork Ribs (pork ribs marinaded with achiote seeds, red wine vinegar, garlic, jalapeños and orange juice, roasted and topped with honey-lemon marmalade, then grilled on a parrilla); Flat-Ironed Steak with Chorizo (steak marinated in garlic, oil & sea salt, and grilled with chorizo topped with chimichurri and pickled onions).
Stir in the broth, mango juice, dried mango and brown sugar. Heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture thickens. Let cool slightly. Place a strainer over a medium bowl. Pour the broth mixture through the strainer. Reserve the broth mixture to glaze the ham. Put the strained mango mixture in a small bowl.
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Very thin slices of marinated swordfish, tuna, or other large fish (a variant of the more common beef carpaccio) Ceviche: Perú Marinated raw fish dish Crudo: Italy Raw fish dressed with olive oil, sea salt, and citrus. E'ia Ota Tahiti Raw tuna in lime and coconut milk Esqueixada: Catalan Salad based on raw cod, tomato and black olives. Gravlax ...