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Maria’s family moved to the east coast in 1984 and found that there were no salsas they liked in the stores. As they have a taste for fresh products, they began making their own salsa using ingredients from the family garden. Maria discovered that many of her friends were not acquainted with salsa and they eagerly tried her creations.
While she knew her salsa was good, she had no idea just how good! Many of her friends came back with empty jars asking for more, which she gladly supplied. Most of them only thought of the salsas as dip, so Maria had to explain to them that they could also utilize it in their cooking, such as a sauce to pour over chicken, beef, pork, rice and noodles. In addition, it can also be used as an accent to soups or poured over vegetables. Like all of Maria’s products, her salsa are made with the finest ingredients available and are approved by the American Diabetic Association, as well as being low-carb.
GRILLED RED SNAPPER WITH SALSA & ROASTED CORN
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup white wine
1 tbsp Cilantro, coarsely chopped
1 tsp freshly minced garlic
4 10 oz. red snapper fillets
4 ears of corn
1/3 cup butter
salt and freshly ground pepper to taste
6 oz Salsa
1 tbsp chilli-pepper flakes
Directions:
- In a shallow pan that can hold the fillets in a single layer, combine the lime juice, olive oil and garlic. Mix well. Add the fillets, cover and refrigerate for 2 hours, turning once.
- Husk and remove silk from corn. Place each ear on a sheet of heavy foil. Mix together softened butter and pepper flakes; spread about 1 tablespoon mixture over each ear of corn. Wrap securely, using heavy foil. Place on coals for 12 to 15 minutes, turning often.
- Remove the fillets from the lime juice mixture and discard the mixture. Dry the snapper with paper towels, then grill over medium fire for 5 minutes per side. To check for doneness, cut into one fillet to make sure it is opaque all the way through. Place fish on plate and top with salsa. Plate corn when done and garnish with fresh cilantro. Serve immediately.
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