Seafood

Grilled Fish Tacos with Avocado Salsa

By in Main Dish, Seafood 2 Comments Tags: , , , , , ,

fish tacos

Sometimes when I suggest a meal to my hubby I get a raised eyebrow and I know, it’s a no go. But, sometimes I know that the aversion is all in his head, so I go ahead and make it anyways, sure that he’ll love it. Sometimes it just end up putting a nail in the coffin, other times he’s pleasantly surprised and we add another delicious meal to our repertoire. The latter is the case with these fish tacos – none of us could get enough.

This is the type of meal that I end up thinking about all evening after we’ve had it for dinner. Even after eating it, I still crave it because it’s just so good. And it’s pretty darn healthy too, which just makes it that much more crave worthy. I had never had red snapper before having this dish. We’re not major seafood people, we don’t like things too fishy tasting. To my delight red snapper isn’t fishy at all, especially when marinated in tex mex herbs and spices. And the avocado salsa. Oh my, I could eat it with a spoon. It’s not your typical chunky salsa, it’s smooth and silky and lends a nice spicy kick and cooling factor all at once.

Please give this recipe a try, even if you’re unsure about fish tacos or fish in general. I’m pretty sure it will be a win.

Fish Tacos with Avocado Salsa

Grilled Fish
  • 1 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 cup finely chopped cilantro
  • 1/4 cup olive oil
  • 2 pounds of red snapper fillets
Avocado Salsa
  • 1-2 jalapeño peppers (depending on heat preference)
  • 1/2 avocado, pitted
  • 1/4 cup olive oil
  • 1/4 cup chopped onion
  • 1/4 cup cilantro leaves
  • juice of 1 small lime
  • 1/4 teaspoon salt
  • 3 tablespoons water
Serve with
  • tortillas
  • leftover avocado, chopped
  • cilantro
  • chopped tomato
  • chopped green onions

For the fish: Mix together cumin, oregano, chili powder, salt, cilantro and olive oil until it is a paste. Spread it over both sides of the fish fillets, making sure it is evenly coated. Cover and refrigerate for at least 30 minutes and no longer than 2 hours.

To make the salsa: Lightly oil grill grates with an oil soaked paper towel and preheat to high heat. Grill jalapeno peppers until blackened all over. Place jalapeño in a bowl and cover with plastic wrap for 10 minutes. Meanwhile, prepare remaining salsa ingredients and put them into the bowl of a food processor.

Place the fish on the hot, greased, grill. Cook on one side for 3-5 minutes, or until opaque. Flip fish and cook until the fish flakes easily and is opaque throughout.

Peel the blackened skin off the grilled jalapeños, cut in half and remove seeds. Place peppers in the bowl of the food processor along with the other salsa ingredients. Process until smooth.

Flake fish with a fork and serve on tortillas along with avocado salsa, chopped tomatoes, chopped avocado, cilantro and green onions.

Makes: 12 small tacos

Grilled Fish adapted from Martha Stewart. Avocado Salsa adapted from The Martha Stewart Show.

Shrimp and Couscous Paella

By in Main Dish, Pasta, Seafood 18 Comments Tags: , , , , , ,

couscous paella

When we had this for dinner the first time we couldn’t stop talking about it afterwards. Every half an hour or so one us would say “mmm.. supper was good.” Even Max would not stop eating it until every last bit was gone. I was a little disappointed that there were no leftovers because I was craving it again the next day (we halved the recipe). It’s a super quick meal to throw together on a weeknight and the flavours are outstanding.

Couscous has been a fairly new addition to our family’s table. We’ve only started eating it in the last year or so and I have no idea why. It’s so quick to prepare for a side or main and the pasta soaks up all the delicious flavours of whatever you cook it in. Traditional Paella (pronounced pah-e-yah) is made with rice but making it with couscous instead speeds up the cooking time considerably and is just a fun change from the norm.

This meal has a lot going for it. Not only does it take less than thirty minutes to throw together but it’s also a one pot dinner and fairly healthy too. Plus, I love anything that gives me the excuse to eat shrimp!

Do you eat couscous? What are your favorite ways to enjoy it?

Shrimp and Couscous Paella

  • 1 red bell pepper, chopped
  • 6 green onions, chopped
  • 4 garlic cloves, minced
  • 3.5 cups chicken or vegetable broth (2-14.5 oz cans)
  • 2 teaspoons ground coriander (optional)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound large shrimp, uncooked
  • 2 cups couscous
  • 2 cups frozen peas, thawed
  • 1 tablespoon butter
  • sliced almonds, to garnish
  • fresh parsley, to garnish (optional)
  1. In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
  2. Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
  3. Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.

Serves: 6

*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)

Adapted from Light & Tasty.

Grilled Fish Tacos with Fresh Salsa

By in GF Mains, Gluten Free, Main Dish, Seafood 10 Comments Tags: , , , , , ,

Grilled Fish Tacos with Fresh Salsa

I apologize for my absence the last while. Some unexpected events have occurred and I haven”t been able to keep up my posting schedule. Peach Monday, which was missed this week (sorry!), will be posted on this coming Monday. My posting may be a little erratic over the next couple of weeks and I hope you”ll be patient with me. I promise to fill you in as soon as I can but for now, here is the post that I had been hoping to do before Fathers Day.

I grew up with three brothers, which means I got the coveted title of “Daddy”s Girl” all to myself. And, I”ve always been very proud of it. My Dad and I are a lot alike and he always seems to know what”s going on in my head. He”s always been there for me, to help me be a better person, to remind me to always do my best no matter the results, and to teach me to let go of things that are not perfect.

He is a man of utmost integrity. His heart is more pure then anyone I have ever met. His desire for what is right and true in this world has been such an inspiration to me. I often cringe at the way fathers are portrayed today, as whit-less, lying, always up to no good men, because I feel like it takes away from the men who are doing it right. My Dad is one of those men. He”s humble enough to admit when he”s wrong, strong enough to make the right decisions, and courageous enough to stand up for what”s right. He is one of my favourite people in the world and he”s my hero!

Me & Dad/Max & Grandpa

My Dad is my favourite person in the world to cook for. He”s adventurous in the kitchen, always gives his honest opinion and is simply not picky. When I was trying to think of something to make for him for Fathers Day from afar I new it had to be something fishy because he loves to cook with fish.

These Grilled Fish Tacos were perfect. White fish doused in a tex-mex marinade, grilled until flaky tender and then topped with a fresh salsa that”s vibrant and light. It was absolutely delicious even for this on-the-fence fish eater.

Happy Fathers Day Dad! Your honesty and love light up my life. I love you!


Grilled Fish Tacos with Fresh Salsa

adapted from My Recipes

Fish

  • 1 tablespoon lime juice

  • 2 teaspoons canola oil

  • 2 garlic cloves, minced

  • 2 teaspoons chili powder

  • 3/4 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/8 teaspoon cayenne pepper

  • 1 pound white fish fillets (such as halibut or tilapia)

  1. Mix together all ingredients, except fish to make marinade. Add fish and marinate for 15-30 min.

  2. Grill fish on a lightly greased grill over medium high heat for 6-10 minutes or until cooked through and flakes easily with fork. Flip halfway through cooking time.

* If you prefer you can bake these in the oven at 400ºF for the same amount of cooking time. No need to flip.

Salsa

  • 2 cups finely chopped tomatoes

  • 1/4 cup sliced green onions

  • 1 jalapeño, seeded and minced

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon lime juice

  • 1/4 teaspoon salt

  1. Mix together all ingredients. Cover and refrigerate until serving.

To serve

  • 8- 6 inch corn or flour tortillas

  • sour cream

  • shredded cheese

*these are gluten free if served with corn tortillas.

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Garlic Shrimp Pasta for Two

By in Main Dish, Pasta, Seafood, Valentine's 13 Comments Tags: , , , ,

When I was first married I made every possible situation into a celebration. That first year of marriage we celebrated every monthly anniversary along with every romantic holiday in between. I love setting aside a special time to spend with the ones you love with no distractions. That first year gave me ample opportunity.

Things have changed a bit since we had Max and especially since we moved halfway around the world with no free babysitters to call upon. Now, a lot of the romantic days are spent together as a family. But honestly, I really don”t mind.

I know that my son will only be little for so long. In the blink of an eye I will be suffering from empty nest syndrome and will be missing the pitter patter of his little feet. That”s why I don”t mind this stage that we”re in. I get to set aside special days to spend time with my two loves. And, once the sonny goes to bed we get that much needed time to ourselves.

That is where this Garlic Shrimp Pasta is perfect. It”s so simple and fast that it won”t make for added stress. But, with it”s creamy garlic infused sauce and plump pink shrimp, it will definitely feel like a special occasion. You can whip this up in a jiffy once the kids are in bed. Just don”t be the only one eating it and make sure to keep some mints handy. :) Let the romancing begin!

Garlic Shrimp Pasta

  • 2 Tbsp. butter

  • 4 cloves garlic, minced

  • 3/4 cup heavy cream

  • 1/2 tsp. parsley

  • 1/4 tsp. dill

  • 1/4 tsp. salt

  • pepper, to taste

  • 5 oz (142g) spaghetti

  • 1/4 – 1/2 cup small cooked shrimp (depending on preference)

  1. Melt butter in small saucepan. Add garlic and cook just enough to get rid of the raw edge. Do not brown.

  2. Add cream and spices. Bring to a boil over medium heat. Lower heat and simmer 15 minutes to reduce.

  3. Meanwhile cook spaghetti in salted boiling water. Drain.

  4. Add cooked shrimp to cream just to warm through. Poor over spaghetti and stir to combine.

Makes: 2 servings

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