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How to Make Fish Tacos

06 Feb

Fish Tacos

Having just returned from a trip to Miami and being dazzled by the authentic Cuban flavors that influence South Florida’s cuisine, I felt I had to try my hand at Fish Tacos. This simple dish was featured everywhere from roadside stands to gourmet restaurants.

It is incredibly easy to make, but getting the right balance and depth of flavors is the trick. My favorite part of the Fish Taco is the bright mix of Cilantro and Lime that really packs a punch for your tastebuds! Mahi Fish Tacos are both light and satisfying, so I don’t feel bad about eating 2 (ahem 3) in one sitting!

Since building the taco is often the most fun…here is a step by step guide to making this delish dish at home.

You can really choose whatever fish you want for the tacos (think…shrimp, catfish, tilapia etc.). I picked Mahi because it flakes well and it is really hearty.

Pan Seared Mahi with Onions and Peppers

Pan Seared Mahi Mahi

  • 2 Mahi Fillets
  • 1 tsp Olive Oil
  • 1 tsp Black Pepper
  • 1 tsp Garlic
  • 1 tsp Red Pepper Flakes
  • 2 tsp Lime Juice
  • 1 tbsp Butter
  • 1/2 Medium Onion
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 2 tbsp Fresh Cilantro Leaves

Marinate Mahi Fillets for 30 minutes – 2 hours in Olive Oil, Pepper, Garlic, Red Pepper Flakes and Lime Juice. Pan sear evenly on both sides until cooked through (about 15 minutes over medium heat).

Slice Onions and Peppers (julienne) and saute in butter over high heat. When Onions and Peppers are soft and have a slight char, add Cilantro Leaves and remove from heat.

With your fish done, it is time to assemble the taco! First you need a Corn Tortilla (no flour tortillas…they get too soggy). Then guacamole is always my first layer. I love guacamole, but I haven’t really mastered how to make it, so I kind of fake it.

Fake-A-Mole on a Corn Tortilla

Fake-A-Mole

  • 2 Ripe Avocados
  • 1/3 Cup Medium Salsa
  • 1 tbsp Lime Juice
  • 1/2 tsp Salt
  • 2 tbsp Fresh Cilantro Leaves

Mash Avocado until you have a softened paste consistency with some chunks. Fold in Salsa, Lime Juice, Salt and Cilantro. Done and Done!

Layers of Guac, Cheese, Peppers and Onions

Now finish your tacos with whatever ingredients you like best. Black Beans, Corn, Cheese, Sour Cream, Salsa, Rice…the options are deliciously endless!

And...that's a Wrap!

 
6 Comments

Posted by on February 6, 2012 in Lunch, Recipes, Seafood Recipes, Seasonal Dishes

 

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Tacos! Deconstructing Taco Night

25 Sep

Taco Dip...The Alterna-Taco!

Taco Night has been a tradition in households and restaurants for quite some time. This crispy and customizable treat is definitely a crowd pleaser. On the other hand, things can get messy when you overload your shell. The only way that I’ve found to keep the mess at bay and get the perfect bite every time is to deconstruct the traditional taco dish.

Separating the elements allows you to savor each bite and enjoy the full Taco Night experience! For this particular evening, a taco dip seemed to be the best bet. It’s quick and simple with only four staple elements - – Tortilla Chips, Ground Beef, Ground Chicken or Ground Turkey, Salsa and Cheese. The remaining toppings are up to you and your guests! This dish is perfect for football season!!!

1 Lb Ground Beef, Ground Chicken or Ground Turkey
1/2 Medium Red Onion, Diced
1/2 Pack Taco Seasoning
1/2 Cup Taco Sauce
1 Cup Chunky Salsa
1 Cup Shredded Cheddar Cheese
Large, Unbroken Tortilla Chips

Preheat oven to low broil. Heat saute pan to medium high. Add Ground Beef, Chicken or Turkey (you can also combine ground meats including uncased sausage) and Red Onion.

When meat is nearly cooked through, add Taco Seasoning and Taco Sauce (Optional: Add Black Beans). Transfer to an oven safe casserole dish.Toss meat with Salsa and top with Cheddar Cheese. Place in over and bake until cheese is melted and slightly browned.

Spoon a hearty helping onto your Tortilla Chip and pile on the toppings for a guaranteed perfect deconstructed taco bite.

Optional Toppings:

Sour Cream
Shredded Lettuce
Diced Tomato
Jalapenos (best when sliced micro-thin and toasted in the oven)
Roasted Peppers
Diced Avocado or Guacamole

 
3 Comments

Posted by on September 25, 2011 in Chicken & Turkey Recipes, Dinner, Recipes, Steak & Beef Recipes

 

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Oodles of Noodles: Reinvent the Ramen Noodle

21 Sep

So here’s what happened…

Ramen Noodles

When I was in college, like many penniless coeds, I often spent months living off of Chicken Flavored Ramen Noodles, Frosted Mini Wheats and Jujubes. I considered this a well balanced diet because Chicken Flavor = Protein, Frosted Mini Wheats = Fiber and Jujubes = Fruit. (NOTE: this is not the logic that got me in to college)

At 29, I thought I had outgrown most of these cheapo-depot foods. I have a job, a savings account and I work for a food company. All in all, I should be out of the woods as far as getting my meals from the “dinner” aisle of 7-11, Cumbies or Wawa. Or so I thought.

In the not so distant past, I found myself wandering through such an establishment when an orange and white package caught my eye. Chicken Flavored Ramen Noodles!! Should I? Could I? Was anyone looking?! I picked up the package (which set me back $0.49!) and set out on a mission to recreate the ramen noodle.

Pan Seared Ahi Tuna

Pan Searing Ahi Tuna

Ahi Tuna Steak
Coarse Ground Black Pepper, to taste
1/8 tsp Cayenne Pepper
1 tsp Minced Garlic
2 tsp Low Sodium Soy Sauce
1/2 Cup Miso Soup

Season the Ahi Tuna Steak with Black Pepper, Cayenne Pepper and Garlic. Whisk Soy Sauce and Miso Soup together and pour over the Ahi Tuna. Cover and marinate for 30 minutes.

Coat a saute pan with non-stick olive oil spray. Heat to high and add Tuna. Sear on each side for 1-2 minutes. Remove from heat and let rest. Slice.

Diced Vegetables

Dice Tomato, Cucumber and Red Onion. Season with Salt, Pepper and a few dashes of Balsamic Vinegar. Serve on top of or as a side salad to the Ramen Noodle Bowl

Ramen Noodle Bowl

Prepare Ramen Noodles according to the package, making sure to reserve the extra broth. Transfer to a bowl and top with slices of Ahi Tuna and diced vegetables.

[Optional: replace Ramen Noodles with Shirataki Noodles boiled in Low Sodium Chicken Broth for a healthier alternative"]

Ahi Tuna Noodle Bowl and Diced Veggies

 
6 Comments

Posted by on September 21, 2011 in Lunch, Recipes, Seafood Recipes

 

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Chicken Salad & Stuffed Chicken

16 Aug

Herb Rubbed Grilled Chicken

Looking back on recent posts, I realize that I have become a bit seafood obsessed. This tends to happen in the summer months.

There is definitely something special about the refreshing balance of seafood and citrus that kicks up cravings when the heat is on. However, we can’t forget staple-worthy chicken – - especially on the grill!

So by request from my coworker who will be making chicken tonight (and every night!) – here are two favorite recipes. One casual, One fancy pants…One if by land!

Grilled Chicken Salad

4 All Natural Boneless Chicken Breasts
1 tsp Dried Rosemary
1 tsp Dried Oregano
1/2 tsp Sea Salt
1/2 tsp Paprika
2 tsp Tarragon
1 Tbsp Olive Oil
1 tsp Unsalted Butter or Substitute
2 Celery Stalks, Diced
1/2 Onion, Diced
1/2 Cup All Natural Mayonnaise

Cut small slits over both sides of the Chicken Breasts. Muddle Rosemary, Oregano, Salt, Paprika and Tarragon. Toss Chicken with Herbs and Olive Oil – let marinate 15-30 minutes.

Grill chicken until cooked through (juices should run clear when cut at thickest part). Set aside in large bowl.

Melt Butter in pan and saute Celery and Onions until slightly softened. Remove from heat and add to bowl. When chicken, onions and celery have cooled, toss with Mayonnaise. Refrigerate until serving.

Chicken a la Brie

2 All Natural Boneless Chicken Breasts
2 tsp Favorite Herb Chicken Rub
1 tsp Olive Oil
6 oz. Brie (Rind On), Thinly Sliced
4 Leaves Fresh Basil
4 Slices Prosciutto

Preheat oven to 350. Butterfly Chicken Breasts and pierce on both sides with a fork. Toss Chicken with Herb Rub and Olive Oil. Stuff Chicken with Brie and Basil and fold in half.

Wrap  Chicken with Prosciutto. Preheat a pan to medium-high. Place chicken in pan and sear for 2 minutes per side until lightly browned. Transfer to an oven-safe glass casserole dish and bake for 25 minutes, basting with oven juices.

 
1 Comment

Posted by on August 16, 2011 in Chicken & Turkey Recipes, Dinner, Lunch, Recipes

 

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Oh My Cod! Pacific Cod

14 Jul

 

Garlic Soy Pacific Cod

In the Northeast, Atlantic Cod is its own food group. It goes in or with everything and is so popular that some restuarants on Cape Cod have enough of their namesake fish on their menu to rival Bubba’s list of shrimp in Forrest Gump! As Northerners, we know our seafood and especially our cod. Or so I thought.

Yesterday, I tried Pacific Cod for the first time. Now, as a native of Massachusetts, I’m not going to say it was better (which it totally was)…or that it was more tender (which it totally is)…or that it looked more amazing (which it totally did). I am just going to say that I think everyone should do a side by side comparison and see which sea you prefer (Ahem, Pacific).

Exciting Side Note: Pacific Cod is a sustainable product. Awkward Side Note: The New England Aquarium has recipes for Hard Cider Poached Cod, Cod in Lemon Caper White Wine Sauce and Cod with Bacon, Capers and Olives. Sounds delicious, but what about the fishies? I guess they ran out of tank space! 

Whether you go with Atlantic of Pacific Cod, it is best to keep the preparation simple. A quick marinade and butter baste is all you need because the fish speaks for itself.

Garlic Soy Cod

Wild Caught Pacific Cod
Pinch Coarse Ground Black Pepper
Pinch Coarse Ground Sea Salt
1 Tbsp Unsalted Butter or Butter Substitute
2 Tbsp Low Sodium Soy Sauce
2 tsp Natural Sugar or 1 tsp Agave
1 Tbsp Minced Garlic
1/2 Cup Water

Rinse Cod Fillets, pat dry and score diagonally with a sharp knife. Season evenly with Salt and Pepper. Melt Butter in a pan over medium-high heat. Place Fillets in pan and sear for 1 minute per side; basting with butter throughout. Mix Soy Sauce, Sugar or Agave and Garlic in a small bowl and pour over Fillets. Reduce heat to medium-low and allow marinade to cook down for 4 minutes turning fish halfway through. Add water and mix with pan juices to create a light sauce. Baste with sauce and cook an additional 1-2 minutes per side depending on thickness. Remove from heat and serve over your favorite vegetables.

 
2 Comments

Posted by on July 14, 2011 in Dinner, Recipes, Seafood Recipes

 

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Sweet and Tart Salmon Salad

12 Jul

Sweet and Tart Salmon Salad

Think about the things you have eaten at work over the past few weeks. Did you bring something from home, make a meal at work, go out for fast food or to a sit down lunch? The work day gets hectic, but it is important to take time (AWAY FROM YOUR DESK) to enjoy your meal. 

My goal, on a daily basis, is to shock and amaze coworkers with my in-office culinary prowess. I can make almost anything happen with a toaster oven and George Foreman grill. You can too! My latest meal was a simple Salmon Salad featuring 5 ingredients:

Sweet and Tart Salmon Salad

Scottish Salmon
Honey Ginger Sauce (from a local takeout place)
Spring Mix Lettuce
Red Seedless Grapes, Halved
Sharp White Cheddar Cheese, Small Dice

Place Salmon and Honey Ginger Sauce (Teriyaki Sauce or Honey Soy Sauce can be substituted) in a container and refrigerate. Do this when you first get to work so the flavors have time to set. Remove Salmon from fridge and turn on the mini grill or toaster oven.

Place Salmon on the mini grill for 10-15 minutes or in toaster oven for about 15-20 minutes (depending on desired “doneness”), turning over once. Mix Lettuce, Grapes and Cheese in a shallow bowl. Top with Salmon.

Light Lemon Dresssing (Optional)

1 Tbsp Olive Oil
1 tsp Lemon Juice
Pinch Course Ground Salt
Pinch Course Ground Pepper

Combine all dressing ingredients and mix swiftly with a fork until light froth appears.

 
1 Comment

Posted by on July 12, 2011 in Lunch, Recipes, Seafood Recipes

 

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What a Crock…Slow Cooked Chicken & Pot Roast

06 Jun

Today, with more on our figurative plate, it can be difficult to fill our literal plates with home-cooked meals. Those of us who are less confident in the kitchen can rejoice. The renaissance of the Crock Pot meal is upon us. Why we ever strayed from the one-pot dinner is a complete mystery, but never again shall we part.

You can have as many iPads reading books for you, Wiis tracking your body language or Lexus coupes parking themselves as you want, but none of those things can be left alone for six hours and provide a delicious meal upon your return. A staple on good housekeeping counters everywhere since the early 1970′s, the Crock-Pot has set the standard for at-home gourmands and continues to withstand the test of time.

My mother recently gifted me with a new slow cooker that was on sale for just $25! Someone tell me what else you can buy for $25 that will last the next 20 years. Nothing! The answer is NOTHING (except $25 worth of quarters that you keep in a jar and don’t use for 20 years).

Most importantly, the Crock Pot makes Nourishment Neophytes into Pillars of the Pot and Pan. The low heat, long and even cooking method allows layers of flavor to build in every roast, chili or stew. Below are some of my favorite recipes.

Lemon Herb European Half Chicken

Lemon-Herb Roasted European Chicken

2 European Semi-Boneless Chicken Halves
1 Lemon
1 tsp Sea Salt
2 tsp Coarse Ground Pepper
1 Tbsp Canola Oil
1 Tbsp Butter
3 Cups Water
1 Chicken Bouillon Cube
3 Sprigs Fresh Rosemary
2 Sprigs Fresh Basil
1 Tbsp Dried Sage
1 tsp Paprika

Cut Lemon in half and squeeze juice of one half over the Chicken. Sprinkle with Salt and Pepper. Place a large sauté pan over medium high heat with Canola Oil and Butter. When Butter is just melted, place Chicken Halves in the pan with the skin side down. Baste with Butter/Oil mixture until the skin is a light golden brown. Remove from heat and drain on a paper towel.

Set Crock Pot to 3 Hours (High). Slice remaining half of Lemon and place with Chicken in the Crock Pot. Dissolve Bouillon Cube in Water and pour over Chicken and Lemon. Add rustically ripped pieces of Rosemary and Basil. Sprinkle with Dried Sage and Paprika. Cover and walk away!! Return in three hours and eat. Duh-mazing!

Beef Pot Roast

Beef Pot Roast

1 All Natural Black Angus Bottom Round Roast (Affordable)
**OR**
1 All Natural Black Angus Prime Rib Roast (Irresistable)
1 ½ Tbsp Canola Oil
½ tsp Cinnamon
1 tsp Coarse Ground Pepper
1 tsp Kosher Salt
1 Packet Onion Soup Mix
2 Cups Water
5 Fresh Scallions
1 ea. Red, Yellow, Orange and Green Pepper
1-2 Cups Fresh Mushrooms
1-2 Cups Baby Carrots

Set Crock Pot to 8 Hours (Low).Rub Roast with Canola Oil and season evenly with Cinnamon, Pepper and Salt. Pan Sear (1 minute per side) over medium-high heat to lock in juices. Remove from heat and place in Crock Pot. Whisk Soup Mix with Water and pour over Roast. Chop Scallions, Peppers, Mushrooms and Carrots into slightly larger than bite-sized pieces and add to pot. Cover with lid and go on about your business. Come back in 8 hours - just one teeny little work day - to a home cooked meal.

*For a super moist twist, Let roast soak in your favorite beer (Guinness or Honey Wheat are recommended) for a few hours or even overnight prior to cooking. Then follow prep directions as usual.

** For a thicker broth, stir 2 teaspoon of corn starch (mixed with water to a fluid “glue-like” paste without lumps) into the pot halfway through.

 
2 Comments

Posted by on June 6, 2011 in Chicken & Turkey Recipes, Dinner, Recipes, Steak & Beef Recipes

 

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Crisis Averted: Airline Meals, Wedding Fare and Fast Food

26 May
Lemon Creme Salmon and Seasonal Vegetables

There are many meals that we look forward too. From my favorite restaurant to Thanksgiving Dinner, I have no trouble making the following unsubstantiated claim: A special meal is the most anticipated event…that can be discussed within this family audience.

On the flip-side of that coin are the meals that we don’t anxiously await. There are several dining experiences that fall into the less than favorable category. As a self-proclaimed At-Home-Chef, I genuinely fear meals produced in bulk. Airlines, Weddings and Fast Food Chains are the worst offenders; churning out expensive gruel for the masses. Survey Says: I’d rather cook at home!

AIRLINES

Most airlines have gracefully bowed out. Instead of 1980′s in-flight meals of Beef Salisbury, pilots and passengers now feast on Nabisco snack packs and unlimited peanuts. The change is a welcome one because as hungry as I might be during my travels, I’m never hungry enough to subject myself to hot on top, cold in the middle, congealed proteins over rice! (As usual…no strong opinions on the matter).

WEDDING FARE

Would you like Chicken or Chicken? While reception dinners used to be pretty straight forward, in recent years, wedding food has become a bigger deal than the ceremony. But, whenever large quantities of food are created…it is difficult to create a consistent dining experience. In short, I’m not married to the traditional wedding meal. With steaks ranging from mid-rare to well-done and appetizers that range from the perfect amuse-bouche to pigs in a blanket that look like overcooked thumbs, there are a million ways to go wrong.

However, my last few wedding experiences have far surpassed my expectations. Munching on everything from tender Colorado Rack of Lamb and White Asparagus to expertly seared Lemon Creme Salmon with Seasonal Vegetables. I even found myself taking mental notes on steal-worthy recipes like refreshing Tuna Wonton Crisps and Buffalo Chicken Lollies.

The key for bulk catering preparation is to keep it simple. A plate with too many elements makes it difficult to control consistency. Dishes that work well “Family Style” also work well for weddings, birthdays and other catered events – - especially if you are the one cooking. Authentic rustic dishes are always pleasing to THIS crowd of one.

FAST FOOD

From special events to nothin’ special…Fast Food Restaurants have also become somewhat lackluster. My father used to describe his bright-eyed, childhood excitement when he was able to go to McDonald’s – - a luxury that his family could rarely afford; even though this was the time when a quarter pounder could actually cost a quarter! By the time I was a kid, fast food chains had become the sixth food group. Today, many families consider a drive-thru burger and fries “dining out”.

I’ve said it before and I’ll say it again…what is happy about a $10 happy meal? If you order off of the dollar menu, fast food costs have gone up while quality seems to have taken a turn (to be polite). Even with the advent of healthy alternatives and cafe style drinks, the high cost of “low cost” family meals is not necessarily worth it.

UNLESS…unless you go to Five Guys! A shining jewel in the tarnished crown of fast food eateries. Fast…yes. Convenient…yes! Delicious…Yes! Affordable…YES! Healthy…calm down, you’re at a fast food place. From delicious, real beef patties to the best natural cut fries I’ve had, Five Guys elevates fast food to an art and is worth every penny. Crisis Averted!

 
5 Comments

Posted by on May 26, 2011 in Food for Thought

 

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Herb Pesto Pork Chops with Chef Victor

04 May

The other white meat is delicious in this Herb Pesto recipe from Chef Victor Orsini. He parts with tradition and prepares a light, lovely and easy to recreate Herb Pesto Pork Chop. I loved it…I hope you will too!

Pork Rib Chops with Rosemary, Thyme, Garlic, Lemon Zest, Salt and Pepper.

 
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Posted by on May 4, 2011 in Dinner, Pork, Veal & Lamb Recipes, Recipes

 

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See Health in Seafood with Eleni Yiambilis

12 Apr

Grilled Swordfish with Tomato Salad

Did you know that eating seafood at least 4 times a week is an excellent way to achieve better health? Low in calories, fat and cholesterol, yet high in protein, fish can also help with weight loss and achieving a healthier lifestyle. Fish is versatile and can be prepared in a variety of healthy ways from grilling and poaching to baking and pan searing. Including seafood as a consistent part of your diet will help you feel lighter, leaner and full of energy. Eating heavier proteins too frequently can overwork your digestive system and leave you feeling lethargic, weighed down and bloated. 

Cost Concerns. Some people feel that increasing their seafood intake is going to put a hurting on the wallet.  That couldn’t be further from the truth! Yes, it could get pricey if you eat more expensive varieties such as Ahi Tuna, Salmon and Chilean Sea Bass on a daily basis, but there are plenty of fish in the sea, so be diverse and save your dollars!  Fish such as Flounder, Mahi Mahi, Pangasius, Cod, Catfish and shellfish like clams and mussels make it affordable to eat your recommended seafood allowance.

Something New. Pangasius, for example, is a white flaky fish native to Southeast Asia. It is moist, retains flavor well and is difficult to overcook! Trying new seafood options is a great way to expand your menu database. When you try new things and have more options, it is easier to stay healthy.

Omega 3 Benefits. All fish contain Omega 3 fatty acids, with salmon being the highest. These are essential fats that help combat cholesterol and saturated fats while helping the body produce healthy cells. Omega-3 fatty acids benefit the hearts of healthy people as well as those who are at high risk of cardiovascular disease. Research has shown that omega-3 fatty acids decrease risk of arrhythmia (abnormal heartbeats), which can lead to sudden cardiac arrest. Eating more fish is the perfect solution! 

When cooking seafood, simplicity is best. I love to grill fish and top it with some sort of fruit salsa or serve it over a bed of sautéed spinach with garlic and diced tomatoes. You can use a variety of fruit to make fruit salsa. I like to use apple, peach, melons or pineapple with bell pepper and a small onion. Dice all ingredients and simply squeeze the juice of a citrus fruit; lemon, lime or orange into the mixture. Stir and serve; keeping any extra refrigerated.  

 
4 Comments

Posted by on April 12, 2011 in Health and Wellness

 

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