Recipe: Fish Tacos

Last night my parents and I went to the Cheesecake Factory and dad ordered the fish tacos, which also happens to be one of my favorite dishes there.  After being inspired by their version I decided to try my own. 

Disclaimer: THIS IS THE FIRST TIME I'VE EVER MADE THESE and probably only the fourth time I've ever cooked fish in the house (grilling is usually the way to go, fish can get stinky!).  These came out really tasty and are surprisingly low in fat.  Check it!

FISH

1-1/2 lb. haddock, scrod, or any other white fish filet (tilapia would work well)

Extra Virgin Olive Oil (aka EVOO)

fresh cilantro, chopped

chili powder 

juice of 1-2 limes

salt&pepper

Preheat oven to 350 degrees. Place filets in baking dish and coat both sides with a healthy seasoning of salt & pepper.  Mix remaining ingredients in a bowl and pour over fish.  Cover with foil and refrigerate 15-20 mins.  Once marinated, place fish on foiled baking pan that has been sprayed w/ nonstick spray.  Place in oven to cook 10-15 minutes.  The fish is ready when it flakes away from a fork.  Let cool and break apart with fork for easy distribution on tacos.

This is arguably a LOT of cilantro.  Scale it back a bit if you're not that big a fan.  If you don't like it at all, try marinating with lime juice, EVOO, and garlic/onions.

PICO DE GALLO

small white (or red) onion

tomatoes, chopped

fresh cilantro, chopped

fresh lime juice

1 jalapeno, seeded and diced

EVOO

salt&pepper

Mix all ingredients, refrigerate and let the juices to their thing.

GARNISHES (optional)

small flour tortillas

1 mango, cubed

1 avocado, sliced

shredded cabbage (a.k.a Dole coleslaw in a bag)

sour cream

Red Hot

 i picked a perfect avocado.

Once fish is cooked and cooled, assemble tacos with pico de gallo and any garnishes you like.  My favorites are the cabbage and mango.  You could also add corn and black beans if you have. 

Recipe: Coconut Shrimp & Pineapple Salsa with Jasmine Rice

I was in the mood for seafood last night and wanted to try a new recipe.  My fiance has been working like a dog 7 days a week so as a treat for him I decided to attempt coconut shrimp, one of his favorites.  I managed to whip up a great healthy alternative to the deep-fried classic by simply baking these instead.  Try this recipe soon for a vacation from the average shrimp cocktail! One note: all measurement in this recipe were the "eyeball" method :)

COCONUT SHRIMP
3/4-1 lb. shrimp, peeled and de-veined
panko style breadcrumbs
all-purpose flour
sweetened shredded coconut
2-3 egg whites, whisked until frothy



PINEAPPLE SALSA

fresh pineapple,finely chopped
cilantro, chopped
red onion, diced
1 jalapeno pepper, seeded and diced
salt and pepper
fresh lime juice


JASMINE RICE
1 c. rice
1 3/4 c. water



Preheat oven to 400 degrees.  For rice, boil water.


Set up a "conveyor belt" setup with one bowl of egg whites, one bowl of all purpose flour, and one bowl of combined panko breadcrumbs and coconut.  Make sure shrimp are not too wet when you begin.  First dredge shrimp in flour, shaking off any excess.  Then dip in egg white, then the breadcrumb mixture.  Repeat with all shrimp and place on sprayed baking sheet.  

Panko Mixture

Bake for 15-20, flipping shrimp once halfway through for even browning.

While shrimp are baking, add rice to water and simmer on low, covered, for 15 minutes.

For salsa, combine all ingredients and mix well.  Refrigerate until ready to eat.

 YUMMY!

Close-up of the Pineapple Salsa! Gorgeous summer colors :)

The final product! SO happy with the results!

Serve shrimp over Jasmine rice with salsa.  For a dipping sauce, try mixing equal parts pineapple preserves and orange marmalade.