RECIPES
     
 
Tuna Fillets with Passion Fruit Vinaigrette

Ingredients:
4 Tuna fillets
Salt
Garlic powder
2 teaspoons of olive oil
½ cup of Passion Fruit Vinaigrette “Joyas Tropicales”
½ of butter stick

Instructions:
1. Season tuna with salt and garlic powder to taste.
2. Place fillets in a Frying pan with the olive oil to seal both sides over medium-high heat.
3. Add the Passion Fruit Vinaigrette and butter, let it cook for 5 minutes or until tuna changes color.
4. Remove the tuna from the pan, place on plate and pour the butter sauce over it.

Can be served with baked potato and green salad.

Recipe by Annie Luciano		 Chicken Breast with Passion Fruit Glaze

Ingredients:
4 boneless, skinless chicken breasts
3 garlic cloves
Salt
Pepper
4 tablespoons of olive oil
1 medium onion, sliced
2 tablespoons of butter
4 oz of Passion Fruit Vinaigrette “Joyas Tropicales

Instructions:
1. Mash the garlic and mix with salt and pepper to taste, add olive oil.
2. Season chicken with mixture and set aside covered for at least 30 minutes.
3. In a frying pan over medium heat cook until onions become transparent.
4. Remove from heat, add the passion fruit vinaigrette and mix.
5. In another frying pan over medium heat, cook the chicken on both sides to seal flavor.
6. Reduce heat to low and cook until done, around 25 minutes.
7. Remove from heat, place on plate and pour vinaigrette sauce over chicken.

Can be served with rice and salad.

Recipe Annie Luciano
 
 
 

 

Lemon “Pico de Gallo”

Ingredients:
2 pounds of tomatoes
1 large onion
1 cup of fresh cilantro, finely chopped
2 tablespoons of olive oil
Salt to taste
3 oz of Lemon Vinaigrette “Joyas Tropicales”

Instructions:
1. Cut tomatoes and onions into small dice.
2. Mix the rest of the ingredients with the onions and tomatoes.
3. Set aside in refrigerator , covered, for 30 minutes before serving

Serve with tortilla chips.

Recipe by Annie Luciano
 

 

 

 
BBQ Pork Ribs with Guava Vinaigrette

Ingredients:
2 -3 pounds of pork ribs
Salt and pepper to taste
3 cloves of garlic, minced
3 cups of water
Guava Vinaigrette Joyas Tropicales

Instructions:
1. Season ribs with salt, pepper and garlic.
2. Place ribs in a big roasting tin, fill with water to cover ribs.
3. Cover with aluminum foil and cook in oven at 300 degrees for two hours.
4. Remove ribs from tin and drain well.
5. Start barbecue, place ribs.
6. With a brush apply the Guava Vinaigrette all over ribs to create a glaze.


Serve with rice, vegetables or ripe fried plantains.

Recipe by Annie Luciano

Salmon Marinated in Guava Vinaigrette

Ingredients:
2 to 3 pounds of fresh salmon fillets divided into individual portions
4 garlic cloves
Salt
Pepper
2 tablespoons of olive oil
4 oz of Guava Vinaigrette “Joyas Tropicales”

Instructions:
1. Mash garlic and mix with salt and pepper to taste, and add olive oil and Guava Vinaigrette.
2. Season the salmon with this mixture.
3. Set aside and let it marinate covered in the refrigerator one day in advance.
4. Place salmon in a pan over low heat, and cook, then raise the temperature to medium until the sauce dries a little.

Serve it with fried green plantains and steamed broccoli.

Recipe by Annie Luciano

  

 
Chicken Breasts with Mango Vinaigrette

Ingredients:
4 boneless, skinless chicken breasts
Salt
Pepper
1 teaspoon of dried basil
1 teaspoon of thyme
4 garlic cloves
Dried oregano
1 teaspoon of olive oil
2 teaspoons of vegetable oil
Mango Vinaigrette “Joyas Tropicales”


Instructions:
1. Season breasts with salt and pepper, then add the basil and thyme. Set aside covered for 30 minutes.
2. Mash the garlic and mix with the oregano and olive oil.
3. In a big pan add the vegetable oil, and the garlic mixture, sauté at low heat.
4. Place the chicken breasts and cook on both sides to seal the flavor.
5. Cover and cook until they are tender and juicy.
6. Remove from heat and pour the Mango Vinaigrette on top and serve immediately

Serve them with steamed sweet potatoes, vegetable or fried ripe plantains.

Recipe by Rosa Vilanova		 Fish with Mango Vinaigrette

Ingredients:
6 fish fillets (halibut, or red snapper)
½ cup of melted butter
Salt
Pepper
Paprika
Dried parsley
Dried basil
1 cup of Breadcrumbs
Mango Vinaigrette “Joyas Tropicales”

Instructions:
1. Season fish with salt and pepper to taste. Let them stand, covered for at least 30 minutes.
2. Mix paprika basil to taste with breadcrumbs in a bowl.
3. Brush fish with melted butter on both sides.
4. Roll fish on breadcrumbs to cover both sides.
5. Place fillets on a baking dish and broil in oven for 8-10 minutes on each side, or until cooked.
6. Remove from oven and pour vinaigrette over fish and serve hot.

Serve with steamed vegetables, green salad, fried ripe or green plantains.

Recipe by Rosa Vilanova		  

 








 		    

 

Skirt Steak (Churrasco) or Beef Steak in Tamarind and Mushrooms Sauce

Ingredients:
4 steaks
2 garlic cloves
Salt
Pepper
2 tablespoons of olive oil
1 small onion, sliced
1 can of sliced mushrooms (4.5 oz)
¼ cup of butter
4 oz of Tamarind Vinaigrette “Joyas Tropicales”

Instructions:
1. Mash the garlic and mix with salt and pepper to taste, add olive oil.
2. Season meat with mixture and set aside covered for at least 30 minutes.
3. In a big frying pan over medium heat, melt the butter and add the onions.
4. Cook until onions become transparent, add the mushrooms (previously drained) and cook for about 1-2 minutes.
5. Remove from heat, add the tamarind vinaigrette and cover while preparing the meat.
6. In another frying pan over medium-high heat, cook the meat on both sides as desired.
7. Remove meat from heat, place on a plate and pour tamarind sauce over it.

Can be served with baked potato and green salad..

Recipe by Annie Luciano