Grilled Fish Tacos

Dinner is served - some assembly required.

I love taco night.  No need to worry about pleasing everyone's taste buds.  Everyone creates their their own individual taco and everyone's happy. 

I've made lots of fish tacos - You could say that I'm slightly obsessed with them.  I have a lot of fish taco recipes that I love and I wasn't really looking for another but when Cook's Illustrated publishes a recipe for Fish Tacos - I just can't pass up the opportunity to try it.  And as you might imagine - it did not dissapoint.

Grilled Fish Tacos
3 Tablespoons olive oil
1/2 Tablespoon ancho chili powder
1 teaspoon oregano
1 teaspoon coriander
1 teaspoon salt
1 clove garlic, smashed
2 Tablespoons tomato paste
1/2 cup orange juice
1 lime, juiced
2 pounds fish filets (I used flounder)
1/2 pineapple, sliced thin
1 bell pepper
corn tortillas
1/2 avocado









Heat oil in skillet.  Add chili powder and heat until bubbles form.











Stir in oregano, coriander, garlic, salt and tomato paste. 









Stir in orange juice and lime juice.

Pour into a glass baking dish.  Add fish and toss to coat.  Cover and refrigerate 15 minutes to 2 hours.

Brush pineapple slices with oil.

Place on a hot grill along with fish.

Remove fish and pineapple from grill.

 
Brush bell pepper with oil and place on grill until blackened.

Wrap tortillas in foil and place on grill to warm.

Flake fish into a bowl for serving. 

Place grilled pineapple in a bowl for serving.

Slice pepper for serving.  (I decided not to peel mine but you certainly could.)

Slice avocado.

Add a bowl of salsa to your table.







Place bowls on the table and let your family start to create the perfect taco.

As for me, it's fish, peppers, avocado and salsa - pineapple on the side.

Ciao!

Nacho Pizza

I am totally addicted to Big Green Egg pizza.   Haven't tried it yet?  You don't know what you're missing.  It is THE BEST. 

Seriously, I love pizza on the Egg.  Unfortunately, pizza just isn't all that good for me - even though I try and convince myself that piling vegetables on top of a slice of pizza is just the same as eating a salad!?!

Lucky for me - I found an alternative to traditionally unhealthy pizza - nacho pizza.  A layer of spicy black bean puree spread on top of a whole wheat crust loaded with fresh vegetables and just a sprinkling of cheese - delicious. 

A pizza that is so flavorful and delicious that I never even missed traditional pizza. 

Nacho Pizza
3/4 cup warm water
2 1/4 teaspoons yeast
1 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
1/4 teaspoon salt
1 Tablespoon olive oil

1 can black beans, drained and rinsed
1 garlic clove
1 Tablespoon chili powder
1 Tablespoon olive oil
1/4  teaspoon salt

reduced fat monterey jack cheese
red bell pepper, diced
sliced olives
sliced avocado










Dissolve yeast and sugar in warm water.  












Combine flours and salt in bowl of standing mixer.






Add yeast mixture and oil to mixer and knead at least 5 minutes.

Place in a greased bowl, cover and let rise in a warm space for at least an hour.

Stretch dough to a 12 inch circle.  (Or make 2 smaller - thinner pizzas.)

Combine beans, garlic, chili powder and oil in food processor.   Process until smooth.

Cut vegetables for the toppings.  (I honestly thought that I had tomatoes in my frig and I was planning to put those on my pizza as well.  Oh well - just as good without.)

Heat pizza stone on top of plate setter on Egg.  Place dough circle on top of hot stone.

Spread bean mixture on crust.

Sprinkle with cheese.

Add toppings.  (I made half of the pizza with toppings and half without - more kid friendly.)

 
So what kind of nacho pizza are you going to eat first?  Toppings or no toppings?

 As for me - it's veggies all the way.  (I'm totally sticking to my salad theory.)

 Yum.

Ciao!