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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Sea Bass with Miso Sauce

Major umami! Sea Bass with miso sauce. I am sort-of obsessed with miso lately. I don’t think I have posted all the miso recipes I have been making lately, maybe because they are not always successful or pretty, but I have been experimenting with it quite a bit lately. In my fridge today I have four types of miso: light sweet miso, mellow white organic miso (nice that it is not very salty), organic shiro miso, and dark aged miso. Crazy, who knew that there are so many different types of miso! They really are very different, and I suppose they have different uses, but I am still learning…

So this recipe is inspired by a New York Times Cooking recipe entitled “Miso-Glazed Sea Bass.” I made some modifications, the big thing being that I didn’t add an egg yolk to the miso mix and glaze the fish, I just used the marinade in the recipe. My family liked it, no raves, but they never rave about fish, they just eat it and move on with life. I thought it had a lot of complicated umami flavor, which I really like and I hope you like it too. I served the fish with some Trader Joe’s Japanese Fried Rice and some cauliflower roasted with olive oil, fresh garlic, a little white balsamic vinegar, red pepper flakes, a little tiny bit of panko, and salt and freshly ground pepper. Yum! Besides my obsession with miso, I am also currently obsessed with roasted cauliflower.

Sea Bass with Miso Sauce

  • Servings: 4
  • Difficulty: easy
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Fairly easy Asian-inspired sea bass.

Credit: Food and Wine Miso-Glazed Sea Bass

Ingredients

  • 1 -1 1/2 pounds Sea Bass (or other white fish)
  • 1 tablespoon white miso
  • 1 tablespoon red miso
  • 1 tablespoon mirin (or sake)
  • 2 teaspoons of soy sauce
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon honey (or sugar of your choice)
  • salt and fresh ground black pepper
  • cooking spray

Procedure

  1. Preheat oven to 400 degrees F.
  2. Mix the miso through salt and pepper together in a small bowl. Spread the mixture on the fish and marinate for 20 minutes or longer.
  3. Bake the fish with the marinade for 15 minutes, or until cooked to your liking. I tend to cook my fish a little more than most people, so less time might be right for you.
  4. Serve with vegetables and rice.
  5. Enjoy and let me know how you like it!

https://healthyseasonalcooking.wordpress.com

January 19, 2017

 

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Raw cauliflower.
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The Sea Bass before cooking.
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Mushrooms with miso sauce before roasting
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Miso sauce.
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Cauliflower after roasting.

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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Salmon with a mixture of farro, roasted mushrooms and onions, corn and purple cauliflower. 

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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.