Serving up items from Pusser's new menu

Chef Chris prepares some spectacular swordfish on The Morning Show on Friday, cooked with Cajun blacken spice and served with a gingered pineapple-kiwi salsa.

Gingered Pineapple-Kiwi Salsa

INGREDIENTS:

  •           1/2 golden pineapple, peeled cored 3/8 inch dice
  •           5 kiwi peeled 3/8 inch dice
  •           3/4 cup red onion 3/8inch dice
  •           3 cloves garlic crushed and minced
  •           1/2 cup ginger nibs
  •           ½ bunch cilantro leaves finely chopped
  •           Salt to taste


PREPARATION:

Combine all ingredients except salt. Add salt a little at a time to get proper taste.

Cajun Blacken Spice

  •           1/4 cup kosher salt
  •           1/4 cup cayenne pepper
  •           1/4 cup paprika
  •           1/4 cup granulated garlic
  •           1/4 cup ground black pepper
  •           2 tbsp granulated onion
  •           1 tbsp dried oregano
  •           2 tbsp dried thyme


Mix all ingredients together well and store in a glass jar. Season seafood, beef, chicken, or pork and sear over high heat, in cast iron pan, to achieve the desired blackened look and taste.       

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