Skillet Cilantro and Lime Fish Tacos

Skillet Cilantro and Lime Fish Tacos

INGREDIENTS

• 1 teaspoon olive oil
• 1 small white or yellow onion, finely chopped
• 4 garlic cloves, finely minced
• 1 jalapeno pepper, seeded, membranes removed and finely diced
• 2 ripe tomatoes, chopped (about 2 cups)
• 3 tablespoons fresh lime juice (from about 2-3 limes)
• 1 pound tilapia, flounder or other mild white fish fillets, rinsed and patted dry
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 8 5-inch white corn tortillas
• 1-2 ripe avocados, sliced
• Lime wedges and cilantro for garnish

DIRECTIONS

1. In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. Add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Be careful not to stir too vigorously or the fish will turn into mushy bits. Season to taste with salt and pepper. Stir in the cilantro.
2. Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas and top with the avocado.

Notes: 

I have never eaten fish tacos in my life so I have nothing to compare these to, but I (and the family) LOVED them! Super easy, quick, healthy, fresh, and tasty. We have a gas stove, so it was easy to warm up the tortillas and toast them a bit right on top of the gas burner - a bit on each side. We try and have fish weekly and this is definitely making into the regular rotation!

Credit:

http://www.melskitchencafe.com/skillet-cilantro-and-lime-fish-tacos/

Honey Lime Tilapia

Honey Lime Tilapia

Ingredients:

Fish and Marinade:

• 4 tilapia fillets (about 4-5 ounces each)
• 2 tablespoons lime juice (from 1 large lime)
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, finely minced

Coating and Cooking:

• 1/2 cup all-purpose or whole wheat flour (I used whole wheat)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons olive oil

Directions:

1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
3. Serve immediately with lime wedges.

Notes:

We try to have fish once a week. I love salmon but have recently started trying out tilapia. I love these flavors, lime is so refreshing. I also love how quickly fish cooks! I love the crispy coating! Make sure to have it hot enough (but not too hot!) and wait 3-5 minutes per side to ensure the coating stays on and gets nice and crispy. I served with brown rice, steamed broccoli, and watermelon. 

Recipe and picture from: http://melskitchencafe.ziplist.com/souschef?url=http%3A%2F%2Fwww.melskitchencafe.com%2F2013%2F03%2Fhoney-lime-tilapia.html

Lemon Pasta & Salmon

Lemon Pasta

1 lb of penne pasta

2 Tbs olive oil

2 cups spinach

2 cups of cherry/grape tomatoes cut in half

2 cloves garlic, minced

1/4 - 1/2 cup fresh lemon juice

Salt and Pepper

Parmesean cheese to garnish

Cook Pasta. In large skillet heat olive oil and add all cut tomatoes and minced garlic.

Cook for a few minutes, do not burn. Add cooked pasta and spinach. Stir and cook

until spinach starts to wilt. Add lemon juice (add until you reach desired taste, may need

less, may need more than 1/4 c) Add salt and pepper and parmesean cheese. Great with

chicken or salmon.

Oven baked Salmon

Start with a tinfoil cross. Place salmon in center. Put 4 slices of butter at each corner

of the salmon. Squeeze juice of two lemons on top. Then add salt, pepper, dill seeds,

Italian Seasoning, Lawrey’s garlic salt, and parsley. Then put lemon slices and a few

more slices of butter on top of the fish before sealing shut. Roll tinfoil so it seals all the

juices inside. Bake at 375 for 15 minutes or until cooked through.

Grilled Salmon

Grilled Salmon

Ingredients:

• 4 (4 ounce) fillets salmon
• 
1/8 cup peanut oil (if you must, can substitute olive oil)
• 
2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 
2 tablespoons thinly sliced green onion
• 1 1/2 teaspoons brown sugar
• 1 clove garlic, minced
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sesame oil
• 1/8 teaspoon salt

Directions: 

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill.

Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Alternatively, use broiler on high on broil for 8-10 minutes, depending on thickness of fish. (As I don't currently have a grill, this is the way I cook it the most. I love how fast fish cooks!).

Notes:

This is my favorite way to eat salmon. We try to eat fish about once a week and this is my favorite way to eat it! I serve this with brown rice and a side of broccoli or asparagus. I have also used this marinade for veggies or chicken on the grill, a nice "asian" flavor. (Although Anny, I know you can teach me more about that!). 

Adapted slightly from: http://allrecipes.com/Recipe/Grilled-Salmon-II/Detail.aspx?src=etaf

Baked Fish Sticks with Tartar Sauce and Sweet Potato Fries

Baked Fish Sticks with Tartar Sauce and Sweet Potato Fries

Ingredients: 

Fish Sticks:

• 1 lb white fish such as cod, halibut, or tilapia (I used halibut)
• 1 Tbs canola oil
• 1-2 eggs
• 6 Tbs flour
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 C panko bread crumbs
• 1/2 C unseasoned breadcrumbs

Tartar Sauce:

• 1/2 C mayonaise
• 2 Tbs sour cream
• 1/4 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 Tbs finely minced onion
• 1 T minced dill pickle
• 1 pinch seasoned salt
• 1 tsp fresh lemon juice

Directions:

Tartar Sauce: Mix all tartar sauce ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)

Fish Sticks: Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

Baked Sweet Potato Fries

Ingredients:

• 1 lb peeled sweet potatoes cut into 1/4″ match-sticks
• 2 T extra virgin olive oil
• 1/2 t cumin
• 1/2 t oregano
• 1/2 t coriander
• 1 t kosher salt
• 1 t parsley
• 1/8 tsp black pepper

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Directions:

Preheat oven to 425 degrees.  In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. 

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil.  Use hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with hands to coat. 

Arrange sweet potatoes in a single layer so that pieces are not touching each other.  Place pan in oven and bake for 15 minutes.  Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.  Serve immediately.

Notes:

We love ourbestbites at our house! I guess this should really be a summer post, but we inherited some free halibut from a friend's brother who lost electricity during hurricane Sandy and couldn't keep the fish he caught in Alaska frozen. I don't often make breaded items just because to make enough for our family it is kind of time intensive. However, because the cooking time is only 10 minutes, it makes up for some of the three-dipping prep work. We also LOVE sweet potato fries at our house, and this is one of the best recipes I have tried! I haven't tried the honey-lime dip (see link below) but I'm sure it's great, too. The tartar sauce was great, but I may adjust it to my tastes (like make with plain yogurt instead of mayo). These could've been two separate posts, but I like to put like things together. We make sweet potato fries as a side to all sorts of dishes though. The boys thought it was great that I gave them permission to use their fingers at this meal - they loved picking everything up and dipping it in a sauce! 

As you know, I like to do most of my prep work in the morning. So I cut up the fish into appropriate sizes, mixed the tartar sauce, and mixed up the flour and bread crumb mixtures. That allowed me just to bread the fish and pop it in the oven that night! 

Recipe and pictures from: http://www.ourbestbites.com/2010/04/baked-fish-sticks-with-tartar-sauce/ and http://www.ourbestbites.com/2009/03/baked-sweet-potato-fries-with-honey-lime-dip/