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!

Fish Taco Bowls

I LOVE fish tacos.   I love the fish, the fresh veggies, the avocado - I love it all.  When I saw this recipe for fish taco bowls on theliveinkitchen.com, I knew that I would just love these too.  Basically, they replaced the tortilla with brown rice and turned a taco into a bowl.  Genius.

I love that fact that you can really pile the fish and veggies into these bowls without worrying about having all of the filling land in your lap while you eat.  (We all know that I've done that I time or two with my tacos.) 

Besides the fact that these are neater to eat than their tortilla counterparts, they're also really yummy.  I am in love with these taco rice bowls. 

Fish Taco Bowls

Ingredients

2 teaspoons chili powder

Pinch of garlic powder 

salt and pepper

3-4 cod fillets (or other white fish such as tilapia)

Salt and freshly ground black pepper

Olive oil

1 red onion, chopped

1 red bell pepper, chopped

1 cup frozen corn, thawed, or fresh corn cut off the cob

1 15 ounce can black beans, rinsed and drained

2 cups cooked brown rice

Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, salt, pepper and garlic powder. Sprinkle evenly over both sides of the fish.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside. 

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. 

Add the black beans and heat through. 

Layer rice in the bottom of your bowl.

Top with corn and bean mixture.

Break fish into pieces and arrange on top.

Top with garnishes of your choice.  Fresh tomatoes, avocado and lime were my favorites.  

You seriously need to add these to your summer dinner repertoire.  They are awesome.   Sometimes, simple meals are the best.

Ciao!

Whole Wheat Blueberry Muffins

I know that you think it's all cake and cupcakes and cookies at my house and the truth is that there is a LOT of that around.  The good thing is that most of the sweets that are baked in this house actually get delivered to other people to enjoy because we really don't NEED to consume all of the sweets. 

The sweets that I do make specifically for my family usually look (and taste) quite differently than the ones that I make for other people.  I tend to modify the recipes for us - I add less sugar, I swap white flour for whole wheat, and I never really take the time to make our food "pretty". 

 

After making dozens of muffins for clients, I have been craving blueberry muffins lately.  I didn't really want to make the bakery style, full fat version because I'm trying to limit my sugar and fat intake so when I found a recipe for Whole Wheat Blueberry Muffins in my Cook's Country magazine, I knew that was the recipe for me.  (Oops, I mean US.) 

Whole Wheat Blueberry Muffins
Streusel
3 tablespoons sugar
3 Tablespoons brown sugar
3 Tablespoons whole wheat flour
2 Tablespoons butter, melted

Muffins
3 cups whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons salt
1 cup sugar
2 eggs
4 Tablespoons butter, melted
1/4 cup oil
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla
1 1/2 cups blueberries

Combine sugar, brown sugar, flour and salt for streusel.  Add melted butter and toss until crumbly.

Whisk together flour, baking powder, baking soda and salt.













Whisk together sugar, eggs, melted butter and oil.















Whisk together buttermilk and vanilla.






Whisk buttermilk into egg mixture.

Fold in dry ingredients.

Fold in blueberries.

Fill muffin cups (I made 21) with batter.

Top with streusel mixture.

Bake 18 minutes at 400.

Cool completely on a wire rack.

 Wow - A Davis family muffin AND it's pretty.

Not sure anyone else in this family really appreciated my muffins - but I did.  They were mighty tasty.

Ciao.