Hang on to your taste buds! This dish is a taste explosion. Spicy, sweet, and tangy. It really does have it all. Okay, I won’t say it. This is NOT my favorite dish, ever, but it is pretty dang good for a summer night.

Cilantro Chipotle Tilapia

Ingredients:

• 1 1/2 cups chopped cilantro
• 2 tablespoons vegetable oil
• 1 tablespoon chopped canned chipotles in adobo
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 4 (6-ounces) tilapia fillets

Preparation:

Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Mexican Pineapple Salad

Ingredients:

• 1 (3-pound) pineapple, peeled and diced
• 1/2 pound jicama, peeled and cut into 1/4-inch pieces
• 1 (7-to 8-ounce) avocado, cut into cubes
• 1 small red onion, thinly sliced (1/2 cup)
• 2 tablespoons olive oil
• 1 tablespoon distilled white vinegar
• 1/2 cup feta cheese
• 1/4 cup chives

Preparation:

Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Assembly:

Plate fish and top with salad. Add fresh basil and pine nuts. Delish!