Teriyaki Grouper with Pineapple Mango Salsa

E and i are currently celebrating our 6th wedding anniversary at the scene of the crime - anna maria island florida. my aunt and uncle live down there and we are visiting, celebrating, napping, swimming, and most importantly, eating.

last night we revisited "our spot". the place E and i said our vows 6 years ago.

as fate would have it, another couple were getting married very close by and were having their reception in the same location - the sand bar restaurant.

what was a tent for us is now a more permanent structure for the receptions.

music was in the air as we watched the sun set and headed to dinner.

tonight i decided to try out a teriyaki recipe on some fresh grouper we found at the local fish market. i thought topped with a little pineapple mango salsa and served with some tropical quinoa sounded good.

UB grilled the grouper perfectly.

all i did was give it a good coating with the teriyaki sauce. yum!

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Teriyaki Sauce

1 cup fresh pineapple, chopped
1/2 cup low sodium soy sauce
2" knob ginger, minced
3 tbs honey
2 cloves garlic, minced
1/2 tsp apple cider vinegar
1/2 tsp dark sesame oil
1 tbs cornstarch
1/2 tbs water

combine all ingredients except cornstarch and water in blender or food processor.  process/blend until well combined and pureed. pour into small saucepan and heat to a boil over medium heat.

meanwhile, combine water and cornstarch in small bowl and whisk until combined into a slurry.

remove sauce from heat and add cornstarch slurry and whisk well until sauce thickens.

set aside and let cool.

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Mango Pineapple Salsa

1 mango, peeled and diced

1 cup fresh pineapple, diced
1/2 cup cucumber, peeled and diced

1/2 cup cherry tomatoes, diced
1 jalapeno, seeded and minced

1/2 cup red onion, diced

1 tablespoon lime juice
1/4 cup cilantro leaves, minced
salt and pepper

combine all ingredients in medium bowl and mix well. season with salt and pepper, to taste.

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the tropical quinoa was super simple. i just cooked up some quinoa (2 parts water, 1 part quinoa, bring to boil, reduce heat, cover, and simmer for 15 mins) and added a little of the teriyaki and a little of the salsa. put it in the fridge to cool while we grilled the fish and the meal came together beautifully.

p.s. this is my view as i blog . . . life is good.