Martin Bros. Recipes

Fish Nachos with Pineapple Salsa

Keywords: Fish & Shellfish, Appetizers

Added: July 27, 2017

4 oz Catallia Pre-Cut White Corn Tortilla Chips (953380), deep fried

5 oz Trident Batter Redi™ Alaskan Pollock (939730)

As needed Kemps Buttermilk (904128)

As needed Kerry Golden Dipt® All-Purpose Breading (415058)

1-1/2 each Wholesale Avocado (375060), diced

3 oz Schreiber La Feria® Shredded Pepper Jack Cheese (900960)

As needed C.H. Robinson Cilantro (360491)

1/2 cup Pineapple Salsa (see recipe)


Dip fish into buttermilk, drain excess and roll in breading; fry. Build nachos. 



Pineapple Salsa

Yield: 6 (1/2 cup portions)

1 each Wholesale Pineapple (377430), diced

1/2 cup Capital City Red Bell Pepper (361251), diced

1/2 cup Wholesale Jumbo Red Onion (361112), diced

1/4 cup C.H. Robinson Cilantro (360491), chopped

1 each Capital City Jalapeño Pepper (365150), diced small

1/4 cup Mott’s ReaLime® Lime Juice (733101)

To taste Salt

1 Tbsp McCormick Lawry’s® Santa Fe Style Seasoning with Chili, Cumin & Garlic (473231)

1 oz Unilever Hellmann’s® Real Ancho Chipotle Sauce (551880)


Mix all ingredients together.

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