Grilled Fish Tacos

This has probably been my favorite way to cook Mahi Mahi!!! When you buy it fresh, the fillet usually has skin on one side of it, which grosses me out. I have a hard time with fish to start with and the less I have to deal with the skin, the better. Grilling the fish makes it easy to flake off the fish and disguard the skin. Yeah!!! Plus the marinade is wonderful. I love recipes that make the fish taste non-fishy!! And this one definitely meets that criteria. I usually tell my kid they are eating chicken. Surprise!!!

Time: about an 1 hour 20 minutes

Recipe adapted from the Food Network/ Bobby Flay

Serving for 4-6 people

 

Tacos:
1 pound white flaky fish, such as mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped, or a dash of red pepper

1/4 cup chopped fresh cilantro leaves
8 flour tortillas 

 

Pureed Tomato Salsa:
3/4 teaspoon peanut oil
1/4 small red onion, coarsely chopped
 1 cloves garlic, coarsely chopped
1 large ripe tomatoes, chopped
1 jalapeno, sliced, or 1/4 tsp red pepper

 1 teaspoon chipotle hot sauce
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Garnish:
Shredded white cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows

Directions
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remember, if you marinate it longer than that, the lime will cook your fish, and you don't want that. 

 

While your fish is marinating put together your pureed salsa. Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, cilantro and lime juice and season with salt and pepper, to taste. 

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Per serving: Calories: 418; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 26 grams; Total carbohydrates: 33 grams; Sugar: 2 grams; Fiber: 3 grams; Cholesterol: 83 milligrams; Sodium: 502 milligrams

Layered Rainbow Jello

5 small boxes Jello
1 pint sour cream (I've also used plain greek non-fat yogurt)
whipped topping

Mix one box jello with 1 c. boiling water.  Divide portion in half.  To one of the portions add 3 T. cold water and pour into 9 X 13 pan refrigerate about 1 hour to set.  To the other half add 1/3 c. sour cream while hot and beat with a wire wisk.  Pour onto 1st layer after in sets. Refrigerate until set.  Continue with each box of jello.  Frost with whipped topping.

Tomato Walnut Tilapia

 Prep/Total Time: 20 min. 
Yield: 4 Servings
Recipe adapted from Taste of Home

Ingredients:
4 tilapia fillets (4 oz each)
salt and pepper
lemon pepper
1 Tbs butter
1 medium tomato, thinly sliced

Topping:
1/2 cup panko bread crumbs
1/4 cup chopped walnuts
2 Tbs lemon juice
1 1/2 tsp butter, melted

 Rinse fillets with cold water and pat dry. Sprinkle fillets with salt, pepper, and lemon pepper. In a large skillet coated with cooking spray, cook fillets in butter over medium-high heat for 2-3 minutes on each side or until lightly browned. 
Transfer fish to a broiler pan or baking sheet; top with tomato.
Combine the topping ingredients; spoon over the tops.
Broil 3"-4" from the heat for 2-3 minutes or until topping is lightly browned and fish flakes easily with a fork.

Nutritional Facts 1 fillet equals 205 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 265 mg sodium, 7 g carbohydrate, 1 g fiber, 24 g protein. 

Loved this recipe!! It wasn't fishy at all and I was concerned because the fish didn't have any lemon juice on it. What I really liked was the crunchy walnut topping. 

Grilled Chicken with Tomato and Cucumbers

Recipe from : family.com
Hands-On Time: 15 minutes
Ready In: 30 minutes
Yield: Serves 4
Ingredients

4 boneless skinless chicken breasts
oil as needed
1 medium tomato, seeded and chopped, about 1/2 cup
1/2 small cucumber, peeled, seeded and chopped, about 1/4 cup
2 tablespoons finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt

Directions

1. Heat grill over medium flame, or coals.
2. While grill heats, toss together tomato, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes.
3. Brush chicken breasts with oil and grill until no longer pink; about 7-8 minutes per side. 

Loved this recipe!! I was surprised I liked the cucumber salsa. My husband even added some green peppers and I didn't mind it.  I bet it would be great with some mild fish such as Tilapia or Mahi- Mahi.

Peanut Butter Balls

2 lbs Peanut Butter (3 1/2 cups)
1 lb butter (2 cups)
6 cups powdered sugar

Combine butters in mixing bowl and mix until creamy. Add powdered sugar until blended well. Chill for 1 hour, roll into balls and dip into chocolate.

3 Bean Chili

1 lb ground beef
1/2 med onion, chopped
1 clove garlic, finely chopped
1 15.5oz can kidney beans, drained
1 15.5oz can great northern beans, drained
1 15.5oz can black beans, drained
2 14.5oz cans diced tomatoes
3 Tbs. BBQ sauce (I like Sweet Baby Rays)
1 1/2 tsp. dried oregano
grated parmesan cheese
sour cream

Brown your beef in a skillet, drain fat, add the onion and garlic. In a separate pot add the beans, tomatoes, BBQ sauce, oregano. Add your beef and bring to a boil, reduce heat and cover and simmer for 2 hours. Serve with parmesan cheese and a dollop of sour cream. You can also cook this in a crock pot on low for 6-8 hours or 4 hours on high. 

Oatmeal Pumkin Chocolate Chip Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
3 cups flour
2 tsp baking soda
1/2 tsp salt
1 heaping tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp pumpkin pie spice
2 cups oatmeal
2 cups chocolate chips


Preheat oven 350

Cream butter in mixer, add sugars and blend until light and fluffy.  Add eggs one at a time and then add vanilla and pumpkin. In a separate bowl combine flour, soda, salt, cinnamon, ginger, nutmeg, cloves, and pumpkin pie spice and whisk together. Add flour mixture a cup at a time to pumpkin mixture. Add oatmeal and mix until combined. Stir in chocolate chips. Scoop heaping Tbs. of cookie dough on sprayed cookie sheets and bake for 12-15 minutes or until edge is lightly browned. Cool on wire racks and enjoy!!