Pineapple Salsa

Ingredients Weight Measure
Golden pineapple, ripe, diced 1 ea.
Jalapeño peppers 2 ea.
Cilantro, chopped 1/2 cup
Red pepper, chopped 1/4 cup
Red onion, diced 1/4 cup
Lemon, juice of 1 ea.
Salt and pepper to taste


Ingredients Weight Measure
Pompano fillets, skin on 12 ea.
Jerk marinade 1 cup

TABASCO® Drizzle

Ingredients Weight Measure
Orange juice 1 gal.
Tamarind pulp 1 4-oz. package
TABASCO® brand Original Red Sauce 24 oz.
Salt and pepper to taste


Ingredients Weight Measure
Boniato, peeled, diced & blanched 4 ea.
Stone crab claw meat, shelled 1-1/2 lbs.
Lemon juice 1 Tbsp.
Oregano, dried 2 tsp.
Eggs 2 ea.
Flour 2 Tbsp.
Onion, diced 1/3 cup
Red pepper, diced 1/3 cup
Green pepper, diced 1/3 cup
Salt and pepper to taste


Ingredients Weight Measure
Canola oil 2 Tbsp.
Ginger, chopped 1 Tbsp.
Garlic, chopped 1 tsp.
Callaloo, roots cut, washed, chopped 6 bunches
Coconut milk 1 14-oz. can
Heavy cream 1/4 cup


  1. To prepare Pineapple Salsa, combine all ingredients and transfer to a glass bowl. Cover and refrigerate.
  2. To prepare Pompano, brush each fillet with jerk marinade, and refrigerate.
  3. To prepare TABASCO® Drizzle, place orange juice and tamarind pulp in large stock pot. Slowly reduce while mashing pulp. Reduce mixture by 3/4. Add 2-oz. TABASCO® Sauce to 1 qt. orange-tamarind reduction. Mix and pass through strainer. Adjust consistency (should be fairly thick) and season. Set aside.
  4. To prepare Fritters, combine all ingredients. If batter is too loose, add flour as needed. Batter should have consistency of drop biscuits. Take 1-oz. portions and ball them up by hand. Portion all batter and refrigerate.
  5. To prepare Callaloo, in a large sauté pan or wok, add oil, ginger and garlic. Slowly bring up to medium-high heat. When garlic and ginger begin to sizzle, add callaloo. After callaloo has wilted, add coconut milk and heavy cream. Let simmer and reduce for 3-4 minutes. Set aside.
  6. Heat fryer to 350°F, or heat enough oil in skillet to measure 1/2" deep. Begin frying fritters. Be sure to flip each fritter, cooking on all sides. Transfer cooked fritters to oven (250°F) to hold warm.
  7. Place pompano fillets on grill, skin-side up. Skin will start to bubble around edges of fillet. Grill 2-3 minutes. Flip fish and grill 2-3 minutes on skin side.
  8. For each serving, place coconut callaloo in center of plate. Place pompano skin-side down on top of callaloo. Place 3 fritters around plate. Top fish with pineapple salsa. Use TABASCO® drizze all over plate.

Yield: 12 servings