Get Ready to Fiesta With Grilled Halibut Tacos and Fresh Pineapple Slaw!
I love tacos! Any kind of tacos really. Just put a taco in front of me and I will probably eat it, and enjoy every bite. But alas, I am trying hard to keep my calorie count in check, so if I am going to indulge in my favorite food I will need to include something really healthy… like fish.
Fish tacos can be absolutely delicious, especially when they are battered and fried. However, for the sake of all things good health, I have created many different ways to enjoy grilled fish tacos. Halibut is a true Northwest favorite when it comes to fish. And it makes a fabulous fish taco to boot. Mix it up with some tropical fruits and fresh slaw and you have one fantastic taco!
These fish tacos are simple, fresh and so delicious I am betting you will make these once a week. If pineapple is not your favorite tropical fruit feel free to substitute with mango or papaya. These fruits beautifully compliment halibut and will make a lovely and flavorful substitution.
Get ready to fiesta with these delicious grilled halibut tacos and pineapple slaw! Keep dinner simple…Enjoy the flavors of life!
Serves 4
Ingredients
1-1/2 lb fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod)
Olive oil
Fresh lime juice (about 2 medium limes)
Salt and pepper
Cumin
Chili powder (or chipotle chili powder)
Ground coriander (optional)
1 package cole slaw mix (no dressing)
1 cup chopped fresh pineapple
1/4 cup chopped fresh cilantro
1 tablespoon honey
Mexican Cheese (cotija, ranchero, or pepper jack)
Your favorite salsa (I love the green tomatillo salsa with fish tacos)
Fresh sliced avocados
Sour Cream (optional)
Corn tortillas (steamed)
Mexican Rice as a side
Directions
In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette. Season with a pinch of salt and pepper. Toss with the cole slaw, and cilantro. Fold in the chopped pineapple and set aside. For a creamy slaw, add a few tablespoons sour cream.
Pre-heat the grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander. Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.
Steam the corn tortillas in a steamer, rice cooker, or microwave steamer. If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels. Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw. Place on a platter and serve with your favorite condiments! Enjoy
For additional fresh and delicious recipes check out http://www.karistaskitchen.com
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Bucatini All’Amatriciana - Italian Recipe
A traditional Italian dish: Bucatini is a tube noodle a little thicker than spaghetti. I frequently use penne in place of bucatini. Amatriciana is a classic Italian sauce that comes from the town of Amatrice, Italy. It is considered a Roman dish (i.e., origins in the city of Rome, not the Roman Empire), because many migrated from Amatrice to Rome in the early 1800s and brought the recipe with them. It is usually made with pancetta. Many American versions substitute traditional bacon for pancetta, but it is just not the same. I highly recommend using pancetta. I might also add that the traditional sauce does not contain mushrooms. I have also made some other subtle changes to what one might consider the traditional sauce. I hope you enjoy.
Ingredients (serves 8):
- 8 tablespoons - extra virgin olive oil
- 2 - large onions, chopped
- 1/2 pound - pancetta, diced
- 1 pound - button mushrooms, sliced
- 4 cloves - garlic, minced
- 3 14.5-ounce cans - diced tomatoes (I like Hunt’s brand)
- Salt and pepper to taste
- 1/4 teaspoon - red pepper flakes
- 2 tablespoons - tomato paste
- 1/4 cup - dry white wine (e.g., chardonnay)
- 1 pound - bucatini or penne pasta
- 1/2 cup - fresh Italian parsley, chopped
- Parmesan cheese, freshly grated to taste
Preparation:
In a large heavy frying pan, heat the oil over medium-high, add the onions, and cook until soft. Add the pancetta and mushrooms and cook until the mushrooms have lost most of their water. Add the garlic and cook an additional minute.
Add the tomatoes, salt and pepper, pepper flakes, tomato paste, and wine and simmer on medium low for 30 minutes.
Meanwhile, cook the pasta in boiling water for about 10 minutes (less if you like it al dente). Drain the pasta well and mix with the sauce and parsley.
Serve and top with Parmesan cheese. Bon appetit.
Jack Botticelli.
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Grilled Salmon With Harissa Yogurt Sauce
The yogurt in the sauce recipe given below will tame the heat of the chilies and the honey and cinnamon will add a touch of sweetness which will also help to caramelize the surface of the salmon when cooking. There’s just enough orange juice to give it a sour note and balance the rest of the flavors.
Harissa and yogurt makes a tasty dip for sesame coated lamb meatballs. Check out Cat Cora’s recipe video at McCormick Gourmet. Chicken tenderloins can be marinated with the harissa and grilled on skewers. Harissa marinated flank steak grilled with fresh eggplant and bell peppers is especially tasty served with your favorite couscous, Mediterranean black bean salad and fresh figs with yogurt and honey.
Harissa paste is super easy to make, there’s no cooking, and is best made a couple days before using. It will keep in the refrigerator up to 6 weeks. This recipe makes about 1-1/2 cups. It may be doubled or tripled and spooned into hot sterilized jars up to 1/2 inch from rims. Cover with 1 Tbsp olive oil before sealing and refrigerate. This makes an unusual hostess gift or gift for your favorite foodie.
Ingredients for Harissa Paste:
o 1 cup fresh red chilies, seeded, veins removed
o 3 garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seeds
o 3 tsp cumin seeds
o 1-1/2 tsp caraway seeds (or fennel seeds)
o 1/4 cup fresh mint leaves (or 2 tsp dried mint flakes)
o 1/2 cup olive oil
Method:
1. Process chilies, garlic, salt, seeds and mint leaves in food processor until smooth.
2. Reserve 1 Tbsp olive oil and add remaining oil to chili mixture in a steady stream while processor is running.
3. Spoon harissa into a glass jar and drizzle with reserved oil to cover. Seal and refrigerate.
Grilled Salmon with Harissa Yogurt Sauce
Ingredients:
o 1 lb of salmon steaks or fillets, 1 inch thick, cut into 4 portions
o 1 Tbsp Harissa paste (recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp orange zest
o 2 tsp grated fresh ginger (use micro-plane grater)
o 1/2 tsp cinnamon (Saigon cinnamon from McCormick’s Gourmet Collection)
Method:
1. Salt and Pepper salmon fillets. Fold thinnest end of each fillet to the top of the fillet so that each fillet is relatively the same thickness from end to end.
2. Combine remaining ingredients in a small bowl and whisk to incorporate. Remove 4 Tbsp of sauce for marinade. Chill remaining sauce until serving time.
3. Spoon marinade over top and skin side of each salmon fillet. Let sit for 20 minutes.
4. Place fillets, skin side down, on grill 6 inches from heat source and cook for 3-5 minutes on each side, until both sides are golden brown, turning once. Do not over cook. The center of each fillet should be pink to red depending upon your preference. Cooking it well will dry it out.
5. Serve with a dollop of chilled sauce and garnish with chopped mint if desired.
Notes:
1. You may grill on a flat iron or a non-stick skillet. Drizzle 1 Tbsp olive oil on a hot grill or non-stick skillet. When oil is hot but not smoking place fillets on grill, skin side down. Cook as instructed above.
2. Dried chilies may also be used to make the Harissa paste; just soak dried chilies in hot water to cover for 20 minutes and drain. Process as directed.
Other recipes by JoAnn Jagroop at http://thisdamecooks.com
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