A Taste of the Islands

Add a splash of the Islands with this trio.

Rum Punch

Rum Punch
2 (46 oz) cans pineapple juice
3 cups mango or orange juice
1 cup grenadine
1 (750 ml) bottle Captain Morgan spiced rum
3 cans sprite

Combine ingredients, serve over ice and garnish with lime slices

Blackened Fish Tacos

This is one of the best recipes I've found  for these delicious treats.  

BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

INGREDIENTS
For the Blackened Fish:

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

For the Slaw:

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• ½ cup sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

DIRECTIONS

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor of blender.  Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

Original recipe from Morgan at Host The Toast 
http://hostthetoast.com/blackened-fish-tacos-avocado-cilantro-sauce/

Pina Colada Bars

Ingredients
CRUST

• 1 and ½ cups crushed graham crackers
• 4 teaspoons  light brown sugar
• ¼ teaspoon cinnamon
• 4 tablespoons (half a stick) unsalted butter, melted

FILLING

• 6 ounces cream cheese, softened
• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk (full fat)
• 1 teaspoon coconut extract
• 2 teaspoons rum extract or 1 tablespoon rum
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup sweetened tender flake coconut, divided

Instructions
Preheat oven to 350ºF.
Line an 8″ x 8″ or 9″ x 9″ baking pan with foil.  Leave an overhang on the sides and spray with nonstick spray. 
Make the crust: 

1. Combine ingredients and  press mixture evenly into prepared baking pan
2. Bake crust for 10 minutes.

Make the filling: 
With a hand mixer:

1. Beat cream cheese on high until smooth.
2. Beat in egg yolks one at a time.
3. Beat in sweetened condensed milk and coconut and rum extracts.
4. Add the can of undrained crushed pineapple and ⅔ cup of the flake coconut and mix on low speed until combined.
5. Pour filling into crust, sprinkle remaining flake coconut on top, and bake for 43-45 minutes or until coconut is brown and center is firm.
6. Chill at room temperature and then refrigerate for 2 hours.
7. Using foil over hang, lift out of pan, cut and serve.

Original recipe by Lynn April at ​http://freshaprilflours.com/2014/08/13/pina-colada-bars/