Halibut and Mango Tacos

This recipe comes from my daughter, Rachel, who is an excellent cook! She made the tortillas from scratch as well as developed her own recipe for the filling. Totally delicious! You can also substitute any white fish for the halibut or even shrimp would be delicious with the sweet mango. Of course you can buy pre-made tortillas, but if you have some free time the homemade ones are really soft and fresh, nothing like store-bought tortillas.

Halibut and Mango Tacos

  • Servings: 2-4
  • Difficulty: easy - medium
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Delicious light fish tacos and homemade tortillas

Rachel created this recipe

Ingredients

Flour tortillas (this makes around 12 small tortillas)

  • 2 cups white flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup warm water
  • 3 tablespoons light oil of your choice (Rachel used safflower oil)

Taco filling

  • 1/2 lb halibut
  • 1 mango, diced
  • 1/2 avocado, diced
  • 2 tbsp. green onions, chopped
  • 1 clove garlic, minced
  • 2 tablespoons white miso
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • shredded cabbage as a topping
  • Chopped jalapeños or serrano peppers if desired as a garnish.

Procedure

Tortilla Instructions:

  1. Mix the flour, salt, baking powder and baking soda with a whisk in a large bowl.
  2. Add the oil and mix well.
  3. Add the warm water and mix well. Roll dough into a log and divide into 12 equal pieces.
  4. Roll each piece into a pretty thin circle. They puff up some when you cook them.
  5. Heat pan on high heat so you can cook the tortilla quickly. She likes to use a non-stick pan so no oil is needed. When the pan is very hot, place tortilla in the pan and cook for 20 seconds or so, until it puffs and browns lightly, turn and cook the second side 10 or 20 seconds. Place on a dish and repeat for next tortilla. Set cooked tortillas aside and keep warm.

Taco filling Instructions:

  1. Cut the mango, halibut, and avocado into small cubes. Set aside the avocado.
  2. Toss the halibut and mango with the onions through the salt and pepper in a bowl, and mix thoroughly.
  3. Heat a large pan on medium high heat, add a little oil, and then sauté until the fish is cooked.
  4. Remove from heat and add the avocado. Mix well.
  5. Place the halibut mixture into prepared tortillas and garnish with the cabbage and spicy peppers if using.  Enjoy!

https://healthyseasonalcooking.wordpress.com    March 18, 2018

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Sizzled Shrimp and Asparagus Provençal

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I took a little blogging-break, but hopefully I am back for the next month or so. June blog entries will probably be very light if at all. But hey, who wants to cook in the summer anyway! This a a very simple and easy dish to slowly get myself back in the swing of writing again. This is a Food & Wine recipe that I added asparagus and mushrooms to. A very flavorful and nice quick weeknight dinner.

Sizzled Shrimp and Asparagus Provençal

  • Servings: 4
  • Difficulty: easy+
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Healthy and flavorful dinner that combines garlic, lemon and olive oil with shrimp, asparagus and mushrooms to make a quick dish for a busy weeknight.

Ingredients

  • Extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 pound cremini mushrooms (or white button), cut into thick slices
  • 1 pound asparagus, ends broken off and sliced into one-inch pieces
  • kosher salt
  • fresh ground pepper
  • 1 pound jumbo shrimp, peeled and deveined (save time and buy it deveined, it is worth it!)
  • 2 tablespoon small capers, drained
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons finely chopped flat-leaf parsley

Procedure

  1. In a very large skillet heat some olive oil until it shimmers. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté for a few minutes. Add the asparagus and the shrimp and cook over high heat until the shrimp are lightly browned and barely opaque, about 2 minutes.
  2. Add the capers and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat for 4-5 minutes, until the shrimp are cooked through and the sauce is slightly reduced. Transfer the shrimp mixture to a dish and spoon the sauce on top. Add a sprinkle of the remaining 1 tablespoon of parsley and serve. Enjoy with some crusty whole wheat bread or rice.

https://healthyseasonalcooking.wordpress.com

May 8, 2017

Quick Brined Roasted Salmon with Lemon Garlic Oil

This is a new Food and Wine recipe that I made recently. It has a pretty quick and simple preparation and my son and I really liked the lemon and miso flavoring on the salmon. The original recipe says that it is great on salmon, cod or hake, but I have only tried it on salmon, although I think any white fish would also taste great with this glaze. Great weeknight dinner alongside some simple rice and either roasted vegetables or a simple salad. The original recipe calls for 2 tablespoons of butter that I left out, seemed just fine without it and more heart-healthy.

Quick-Brined Roast Salmon with Lemon-Garlic Oil

  • Servings: 4
  • Difficulty: easy
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Quick weeknight salmon recipe that has lots of lemon, garlic and miso flavor.

Credit: Food and Wine 

Ingredients

  • 1 tablespoon kosher salt, plus more for seasoning
  • four 5 ounce skinless salmon fillets (or hake or any fish you like)
  • 2 tablespoons of olive oil or canola oil
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon shiro miso (white mild miso)
  • 1/2 teaspoon grated fresh garlic
  • Lemon wedges for serving

Procedure

  1. In a medium bowl, combine the 1 tablespoon of salt with 2 cups of hot water and stir to dissolve the salt. Let cool to room temperature and then add the fish to the bowl and let brine at room temperature for 30 minutes.
  2. Meanwhile in a small bowl whisk the oil with the lemon juice, miso and garlic until smooth; season with salt and pepper if desired.
  3. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Drain the fish and transfer to the prepared baking sheet; brush all of the fish with the lemon oil mixture. Roast until golden and just cooked through, about 10 minutes for the salmon. Transfer to plates and garnish with a lemon wedge and serve with vegetables and rice.

https://healthyseasonalcooking.wordpress.com

January 12, 2017

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The Lemon Garlic Oil
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Made the dish again and served with brown jasmine rice and kale salad with miso and pistachios.