Fiery Fish Tacos with Crunchy Corn Salsa

This is my belated "Cinco de Mayo" Post.  I got this fab recipe from my bestie who made this for us while visiting one night.  The flavors are so perfect together.  And, when I say Fiery Fish... I mean it....the fresh veggies, sour cream, and avocado do cool it down a tad, but this recipe is not for the faint at heart.  This recipe was adapted from allrecipes.com. 

1 cup corn

1/2 cup diced red onion

1/2 cup diced red bell pepper

1 cup fresh cilantro leaves, finely chopped

1 can black beans, rinsed

1 lime zested and juiced

1T. cayenne pepper

1/2 T. ground black pepper

1 T. salt

4 fillets tilapia

1 1/2 T. olive oil

8 corn tortillas, warmed

2 small avocados, sliced

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, red bell pepper, beans, and cilantro.  Stir in lime zest and juice.
3. In a small bowl, combine cayenne, pepper, and salt.  Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill, and cook 3 minutes per side.  For each taco, top with fish, sour cream, corn salsa, and avocado.

THE VERDICT:  We all thought the flavor was excellent, but they were hot.  I handled them fine but my hubby suggests a gallon of milk to be included in the recipe.  Don't let him scare you.....They were great.  

Garlicky Green Beans with Grilled Salmon

Nice Healthy Dinner in a matter of minutes!

I got the idea for dinner tonight from flipping through my Everyday FOOD magazine.  It was under cooking for 1, which I know is hard, because I use to do it all the time.  Cooking for 1 or 4 can be just this easy.

2 tsp. olive oil

2 large garlic cloves, sliced

green beans, trimmed (couple handfuls)

seafood seasoning and pepper

salmon fillets (# of people feeding)

1. In a nonstick skillet, heat oil over medium heat.  Add garlic, and cook til golden brown.  Transfer to a plate; wipe out skillet.
2. Add green beans to skillet with about 1/4 cup water; cover, and cook until tender.  Drain any liquid from skillet.  Season green beans with salt and pepper.  Add to plate with garlic, toss, and cover with foil until salmon is cooked.
3. Season salmon fillets with seafood seasoning, and pepper.  Throw on the grill skin side down.  Grill until cooked to your liking.  

THE VERDICT:  So that took like what 20 minutes to make dinner, and its nutritious.  I don't think we could have driven through a fast food restaurant in that time!  ENJOY!  Oh yeah, and check out my fresh dill on top, from the Aerogarden, it was a last minute add, and very flavorful!

Cod with Beans, Corn, and Pesto

Recipe adapted from "Real Simple Magazine"

4 6oz pieces of cod fillet, skin removed

salt and pepper

1 T. olive oil

1/2 lb. green beans, trimmed

1 leek, sliced into half moons

1 cup corn

2 T. pesto, plus more for serving

1. Season cod with salt and pepper. Heat the oil in a large cast iron skillet over medium high heat. Cook until the under-sides are golden, 3-4 minutes.
2. Flip the cod and scatter the green beans and leek around it. Add 1/4 cup of water, cover and cook until the vegetables are tender and the fish is opaque throughout, 3-4 minutes.
3. Stir in the corn and pesto and cook for 1 minute. Transfer cod and veggies to plates and enjoy!!!

The Verdict: Perfect and light. The boys had been golfing all day in beautiful weather and wanted a nice light meal. This is the 2nd time I have made this and it turns out perfect every time. Instead of salt to season the fish I used my favorite seafood seasoning, from Alden Spice Mill Alden Spice Mill. Check them out. I stock up on spices when I go home to Michigan, but they do send through the mail. I use my "Miracle Blend" everyday.

Our favorite fish dish!!

Baked Fish with Tomatoes and Olives

Everyday Food Martha Stewart Oct 2004

This recipe is for one person, but it is easy to adapt for 2, 3 or 4

1 skinless tilapia fillet

2 plum tomatoes, thinely sliced

1 tsp. olive oil

ground pepper

salt

3 kalamata olives, pitted and chopped

1 T. grated parmesan cheese

1 tsp. grated lemon zest

1 tsp. lemon juice

4 tsp. mayo * I use Kraft mayo with Olive oil(which will cut some of the fat out of this dish)

1. Preheat oven to 450. In a small oven proof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over tomatoes. Season with salt and pepper; drizzle with olive oil.
2. In a small bowl, stir together mayo, parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayo mixture on top.
3. Bake until fish is opaque throughout and topping is golden brown in spots, about 20 min.

* Per serving: 423 calories; 28 grams fat; 35.3 grams protein; 8.8 grams carbs; 1.8 grams fiber

The Verdict: Abe requests this dish all the time, so it must be good. Our visitor also really enjoyed it. Plus its super easy to make which makes me happy.