Today, I have the honour and privilege of guest posting on one of my fellow foodies blog. Kiri over at Healthy Foodie Travels is an amazingly versatile cook. From grilled fish tacos, to stuffed squash, to homemade pop tarts – her site has it all! One thing I really value about Kiri, and her site, is that she introduces all of us readers to ingredients we may have never heard of. Here are a few: kohlrabi, daikon, white thai eggplant and taro. Kiri explains the origin and culinary background of said vegetable/ingredient, as well as providing are recipe to cook with it. I highly encourage you to check out her site.
The recipe I am sharing on Kiri’s website is one I hinted on back during rub week. When I prepared the Island Spice Rub, I used the spice blend on some grilled tilapia. The fish was topped with a fresh pineapple coconut salsa. The spicy jerk flavour notes in the grilled tilapia are perfectly balanced with the bright a fruity flavour in the salsa. Head on over to Kiri’s website and see the recipe for this delicious dish here: