Festive Garden Party Recipes: A Key West-Style Fish Wrap & Fruit Salsa with Cinnamon Chips

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

These recipes make a splash at outdoor garden parties. Fresh and flavorful, they’re simple to prepare and make a beautiful presentation. The fish wrap has only one ingredient you might have to make a special trip to buy. Miso paste is the ingredient and can be found in any Asian grocery or upscale food market which brings the flavor of this first recipe to its pinnacle of perfection.

Freshest Fish Wrap

Ingredients

  • tortillas, plain or flavored
  • avocados, sliced thin
  • grilled white fish (grouper or tilapia)
  • miso paste
  • grilled onions
  • cucumbers, sliced thin
  • tomatoes, sliced thin
  • feta cheese crumbles
  • romaine lettuce
  • several Key limes
  • optional: cole slaw, sweet potato wedges for side dishes

Directions for Wrap

  • Saute onions in extra-virgin olive oil til golden.
  • Grill fish (baste in olive oil, salt, pepper, Key lime juice) for 10 mins, turning once, then slice
  • Spread miso paste thinly onto tortilla.
  • Place fish, avocado, grilled onions, cukes, tomatoes and feta cheese onto tortilla.
  • Squeeze a little Key lime juice over fish and veggies.
  • Roll up and heat just to melt cheese, if desired.
  • Pair this fish wrap with small bowls of cole slaw or sweet potato wedges if you like lots of choices and/or color on your plate.
  • Fruit Salsa and Cinnamon Chips

    Prepare the fruit salsa and chips several hours prior to entertaining, or make salsa the night before, storing in fridge, covered. Chips are freshest when made the day of the party and leave the house smelling extra-delicious too.

    Ingredients:

    • 2 kiwis
    • 2 Fuji apples (coat with lemon juice to avoid browning)
    • 1/2 cup pineapple (fresh or canned)
    • 1 mango
    • 1 lb strawberries
    • 1 peach
    • 1/2 cup raspberries (fresh or frozen)
    • 3 teaspoons peach or apricot preserves
    • pinch of salt
    • 2 bags of 10-inch tortillas
    • cinnamon sugar (1 cup sugar to 1 teasp cinnamon)
    • “I Can’t Believe it’s Not Butter” spray

    Directions for Salsa:

  • Dice the fruit as small as you like it, but don’t process it to a mush.
  • Once the apples are diced, spritz them with lemon or lime juice to avoid browning.
  • Add preserves to fruit along with pinch of salt , stir together and store overnight (or for 30 mins) in covered container in fridge. Add more preserves if fruit isn’t sweet enough.
  • Option: use whatever fruits are in season and have the fullest flavors.
  • Directions for Chips:

  • Preheat oven to 350 degrees Fahrenheit.
  • Add sugar and cinnamon together in large storage bag.
  • Slice the tortillas into triangles with a pizza cutter.
  • Spray both sides of tortillas with butter, then shake them in the baggie to coat with cinnamon sugar.
  • Place triangles on cookie sheet and bake for 10 minutes.
  • Let the cinnamon crisps cool for 10 minutes before placing on serving tray.
  • Enjoy this delicious savory and sweet meal full of the flavor of the freshest foods that summer offers.