Fish Tacos

Hello, friends! I apologize for being MIA! I recently started a second job two-three nights a week, in addition to taking a class one night, and just trying to make it through the week I've had little energy for cooking. Fortunately the freezer was stocked with leftovers and I had lots of fresh fruits and veggies to snack on. This weekend I had a chance to get caught up on some of my magazine reading and decided to make some things in recent editions. This recipe for fish tacos is in the March 2011 copy of Cooking Light - it was delish!

Blackened Tilapia Baja Tacos

1/4 C reduced-fat sour cream

2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
1 jalapeno pepper, seeded & chopped (I used pickled jalapeno)
1 C thinly sliced white onion (I used 1/4 C yellow onion)
1 1/2 tsp paprika
1 1/2 tsp brown sugar
1 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground red pepper (I used Cayenne)
4 (6 ounce) tilapia fillets (I used 2 for 2 people)

1 Tbsp canola oil

8 (6 inch) corn tortillas
1/2 ripe avocado, thinly sliced
4 lime wedges (I omitted)

I added the following:

1/4 red bell pepper thinly sliced

1 C shredded cabbage 

Combine first 4 ingredients in a food processor or blender, process until smooth. Combine sauce and onion in a small bowl.

Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, avocado, and red pepper, and cabbage (if desired) evenly among tortillas. Serve with lime wedges.

Shrimp n' Grits

I've been trying new recipes again, and I don't just mean new variations on old recipes, but rather things I've never made before. This was prompted in part by boredom with my recipe repertoire and in part by my attempt to be better about using ingredients I have on hand. I had a few less than stellar results, but I also had some great successes.

This recipe for Shrimp n' Grits was one of the more successful dishes I tried. It is adapted from a recipe in the current issue of Real Simple (Smoky Shrimp and Grits, pg. 267). I had some shrimp in the freezer, as well as the grits, cheese, and scallions that the original recipe called for. I also had pancetta, andouille sausage, and roasted red peppers, which I thought would add some extra zing to the dish - I was right! In fact, I suspect the dish would have been a little bland without the sausage. See what you think and feel free to add suggestions and other comments. Happy eating!

Shrimp n' Grits
1 lb. raw peeled, deveined medium or large shrimp
1 C grits
1 1/2 tsp garlic salt
1 C grated cheddar cheese
1/3 C diced pancetta
1 large roasted red pepper, diced
3 scallions, sliced

Cook grits according to package directions. Once water is absorbed, stir in the garlic salt and cheddar cheese.

While the grits are cooking, brown the pancetta in a medium skillet over medium heat. Add the sausage and cook until it begins to brown. Add the shrimp and diced red peppers. Cook until the shrimp are opaque, 2 to 3 minutes per side. Stir in scallions.

Serve the shrimp mixture over the warm cheese grits.

Creamy Crab Dip

11 oz cream cheese, softened
1 small onion, finely chopped
4 Tbsp mayonnaise
1 16 oz can Phillip's crabmeat, drained and flaked
1/2 tsp garlic salt
1 Tbsp Old Bay seasoning, plus extra for dusting the top of the dip
1/2 tsp fresh squeezed lemon juice
1/4 C shredded parmesan cheese
1 (1 pound) loaf Italian bread

Preheat oven to 350 degrees F.

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, Old Bay, and lemon juice. Fold in parmesan cheese. Spread mixture into a 1 quart baking dish. Sprinkle Old Bay over top of dip.

Bake for 20 minutes in the preheated oven. While the dip is baking, slice bread and toast. Serve dip while still hot.

Note: *I used light cream cheese and mayonnaise, measurements may need to be adjusted if using full fat versions of these ingredients.

** Consider adding Dry Cooking Sherry and Worcestershire Sauce for extra flavor.

Tasty Salads from Eating Well

Mediterranean Tuna Antipasto Salad

1 15-19 oz can chickpeas, rinsed

2 5-6 oz cans water-packed chunk light tuna, drained & flaked

1 lg red bell pepper, finely diced

1/2 C finely chopped red onion

1/2 C fresh parsley, divided

4 tsp capers, rinsed (optional)

1 1/2 tsp finely chopped fresh rosemary

1/2 C lemon juice, divided

4 Tbsp extra-virgin olive oil, divided

Freshly ground black pepper to taste

1/4 tsp salt

8 C mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 C lemon juice and 2 Tbsp oil in a medium bowl. Season with pepper. Combine the remaining 1/4 C lemon juice, 2 Tbsp oil and salt in a large bowl. Add salad greens, toss to coat. Divide the greens among 4 plates; top each with the tuna salad.

Makes 4 servings; cost per serving under $3.50

Note: Chunk light tuna, which comes from the smaller shipjack or yellowfin, has less mercury than canned white albacore tuna.

Chopped Greek Salad with Chicken

1/3 C red-wine vinegar
2 Tbsp extra-virgin olive oil

1 Tbsp chopped fresh dill or oregano, or 1 tsp dried

1 tsp garlic powder

1/4 tsp salt

1/4 tsp freshly ground pepper

6 C chopped romaine lettuce

2 1/2 C chopped cooked chicken

2 medium tomatoes, chopped

1 medium cucumber, peeled, seeded and chopped

1/2 C finely chopped red onion

1/2 C sliced ripe black olives

1/2 C crumbled feta cheese

Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Makes 4 servings, about 3 cups each; cost per serving under $3.50

Two Dishes For Those Who Love Fishes

Fishy Facts: Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are rare species that can only survive in fresh water habitats.

Meal 1:

This meal is so fast, easy and tasty! I cut costs by growing my own basil and garlic.

Baked Pesto Salmon
1 lb of fresh salmon
2 c loosely packed fresh basil leaves
1/3 c pine nuts
2 medium cloves garlic, peeled
1/2 c grated Parmesan cheese
1/4 c extra-virgin olive oil
Freshly ground salt and pepper

Preheat oven to 350.

Place the basil, pine nuts, garlic, cheese, salt and pepper in the bowl of a food processor. With the motor running, slowly pour the oil through the tube. Stop the motor when you have a thick, slightly chunky paste.

Spary a baking sheet with cooking spray; put salmon on the baking sheet. Generously coat the top of the salmon with the pesto. Tent with aluminum foil and bake for 20 minutes. Remove foil and continue cooking for 10 more minutes, until the edges of the pesto begin to brown.

I served this with the left-over quinoa from the stuffed peppers I made the other day, and steamed broccoli.

Meal 2:

I don't particularly care for left-over fish, so I adapted this dish so as not to waste the leftovers.

Salmon Pesto Pasta

8 oz pasta (I use liguine or penne; adjust depending on how much fish you have left-over)
leftover pesto salmon
salt and pepper
5 oz evaporated milk (adjusted depending on how much salmon you have left-over)
½ cup pesto (recipe above)

Bring a large pot of water to a boil. When water is boiling, add pasta. Cook pasta until al dente; drain. Pour evaporated milk into empty pot and simmer over medium-high heat until reduced to ¼ cup. Add cooked pasta to pot and stir to combine.

Add salmon to pasta mixture and stir over medium heat until hot. Remove from heat and stir in pesto. Top with parmesan, if desired.