Fresh Fish Tacos

Fish tacos can be really hit or miss. In my mind, it all depends on the toppings – they can either weigh down the taco or make it super light and fresh.

This recipe definitely falls into the fresh category! Plus, the best benefit of tacos, is that these are quick and easy to prepare.

I’m using halibut for these tacos, which can be a rather pricey fish. I’ve gotten it cheap ($9 for 3 fillets vs $8 per fillet) by buying it off the manager clearance. There’s nothing wrong with clearance items! Generally, it’s just that they’re nearing an expiration date so you either have to freeze them immediately or use them that night. If halibut isn’t in your budget, mahi mahi, cod, or even tilapia would suffice. Choose a fish with a neutral taste that you and your family will enjoy!

Fish Tacos with Peach Salsa (THM E)

• 1 lb or 3 fillets halibut with the skin removed (or another firm whitefish)
• corn tortillas (gluten free, I used Mission)
• 2 large peaches, skin removed and roughly diced
• 1/2 small red onion, finely diced
• 1 small jalapeno, seeded and finely chopped
• 2 Tsp fresh cilantro, chopped
• juice of 1 lime, plus more lime wedges for finishing
• Taco toppings: lettuce, fresh sliced radishes, cilantro, etc.)
• salt and pepper

Prepare the salsa by combining the peaches, jalapeno, juice of 1 lime, cilantro, red onion, salt and pepper in a small bowl. Toss to combine and set in the fridge for the flavors to develop.

Preheat a cast iron griddle over medium heat, and coat one side of it lightly with coconut oil spray. Season the fish fillets with salt and pepper. On one side of the grill, cook the fish while heating the corn tortillas on the other side (the dry side). As the fish is done cooking, remove it to a plate and squeeze a lime wedge over top. Cover with foil and let stand for about 5 minutes while everything else comes together.

Flake the fish lightly with a fork into large chunks and add it to your tortillas. Top with taco toppings of choice (I used lettuce, salsa, radishes, cilantro, and a light squeeze of lime).

How easy was that?!

Grilled Vegetable Panzanella

I can’t believe that before last week, I hadn’t made panzanella in YEARS. I used to make it all the time, then it kind of dropped off the map.

Not anymore!

I figured out a way for it to be in my THM life, and that is with the secret weapon of sourdough.

Panzanella sounds really fancy, but it’s quite simply a stale bread salad. Any crusty bread will do, and you can throw in whatever veggies you like. I used to do a version of this with mini fresh mozzarella balls too.

This one is all about that veg.

Grilled Vegetable Panzanella (THM E)

• 1 loaf stale sourdough
• 1 small zucchini, sliced
• 1 small eggplant, cubed
• 1 c cherry tomatoes
• 1 small bell pepper, cubed
• 1 small red onion, sliced (not separated)
• Handful of large basil leaves, torn
• 1/2 tsp garlic powder
• 1 tsp dried parsley
• 2 Tsp balsamic vinegar
• 1 Tsp EVOO
• salt and pepper

If your bread is still on the fresher side, slice it into 4 or 5 big pieces and let it dry out on your counter for a few hours. Cut it down into large cubes, lay it on a baking sheet in one layer, spritz with coconut oil, season with garlic powder and dried parsley, and bake at 350 for about 12 minutes. Let it bake until firm, because the juices from the veggies and oil/vinegar will soften it some.

For the veggies, slice them into shapes that will be easy to deal with on your grill. You don’t want to bother with a bunch of tiny pieces. For the onion, I left the slices intact which caramelized nicely and were easy to turn.

Preheat your grill to medium heat, spray lightly with coconut oil and lay the veggies directly on it. No salt and pepper yet! They will soften faster without seasoning.

Once the veggies are cooked, add them to a large bowl to cool, season with salt and pepper. Allow them to cool for 8-10 minutes before adding the bread cubes.

In a small bowl, whisk together the vinegar, oil, salt and pepper. Drizzle the mixture over the bread and veggies, toss to coat. Tear a few large leaves of fresh basil in our hands over the top, and give it a toss.

I served it alongside grilled mahi mahi with a simple lemony wine sauce which was juice of 1/2 a lemon, 1 small sliced shallot, 1 garlic clove, 1/2 c white wine, 1 tsp EVOO, salt and pepper. Place all of it right into a small skillet over medium heat, and reduce it until the alcohol cooks off (about 3 minutes). Remove from the heat and add a handfull of fresh parsley. This makes enough sauce for 4 filets.

You may also notice I took the time to grill some lemon wedges. This added a fabulous flavor to the mahi mahi, and honestly that could’ve been a sauce all on its own. Either direction you go, you can’t go wrong here.

The great thing about panzanella is that it only gets better with time. This is one of those recipes you can munch on all week long, and it’s just as good straight out of the fridge as it was on night 1.

 

Less Time, More Flavor

Y’all already know that my girl, Rachael Ray, and I are besties.

I have more than a few of her cookbooks, and over this last week I found myself looking for inspiration the old-fashioned way – in a book. I’ve flagged a ton of recipes, and only tried a few (much like Pinterest, no?). So, as a challenge to myself, I’m trying new recipes every week.

Enter fishwiches.

We’ve all had a fish sandwich, right? Usually something fried, and a bit on the heavy side.

This one is a game changer.

Everything about it is bright, fresh, and hearty. The homemade sauces are what make it. I even upgraded the ketchup! Traditional ketchup off the shelf is packed with  sugar, so I’ve stopped buying it (much to my children’s dismay). I built that one from the ground up, and the store gave me some help with the mayo.

[Recipe adapted From Rachael Ray’s Just in Time Cookbook, Grilled Fish Sammies.]

Grilled Fishwiches with Garlic Aioli and Bloody Ketchup (THM E)

• 1 lb halibut filets, skin removed
• Sprouted sandwich  buns
• Sandwich toppings: lettuce, tomato, pickles, onions, etc.
• 1/4 c light mayo
• 1 Tsp capers, lightly chopped
• 1 Tsp fresh  chopped parsley
• 1 clove garlic, grated
• juice of 1/2 lemon
• 1 bag frozen sweet potato fries (I used waffle style)
• 1/4 c tomato paste
• 1/4 c water
• 2 Tsp apple cider vinegar
• 1-2 packets Truvia, or Gentle Sweet
• 2 tsp Worcestershire sauce
• 2 tsp (up to 1 Tsp) prepared horseradish
• hot sauce, to taste
• salt and pepper

For the garlic aioli, combine light mayo, capers, lemon, garlic, parsley, salt and pepper in a small bowl. Whisk to combine, and set in the fridge.

For the ketchup, whisk the water and tomato paste until well combined. Adjust the water as needed, adding a little at a time. Too thick, add more water. Add the apple cider vinegar, salt, and sweetener. Adjust until you achieve the regular “ketchup” flavor you like. Then add the Worcestershire, horseradish, hot sauce, and taste for salt and pepper. Set that in the fridge until go time.

Begin by cooking the fries according to package directions. For my THMers, I place them on a parchment lined baking sheet, to avoid having to spray. You can gloss them with a small spritz of coconut oil if you like. Also, one of my best tips (especially for summer cooking) is to throw those puppies in the oven before it’s preheated. Your cooking time will be less, and you won’t have to crank the temperature way up to get them done sooner.

For the fish, preheat a cast iron (or outdoor) grill to medium heat, and spray lightly with coconut oil. Season the fish simply with salt and pepper. Place the filets on the hot grill, and grill until they cook through (about 3-4 minutes on each side for my 3/4 in. filets).

After the filets are done cooking, slice the sandwich rolls and place them cut-side down on the warm grill to lightly toast.

Build your sandwich with the toppings of your choice (I’m a lettuce, tomato, onion gal) and a smear of garlic aioli. Serve it up with your crunchy fries and bloody ketchup.

If you’ve never tried halibut, DO NOT BE AFRAID. This was my first time cooking and eating halibut and I can honestly say I loved it. My creatures loved it too! Plus, it was super easy to work with. And on a busy weeknight, what more can you ask for?

And P.S., the leftovers are just as good the next day!

Pretty Fast Po Boy

Shrimp is one of my main go-to proteins during the week. It’s easy to make, and takes very little hands-on time.

And, honestly, what’s faster to make than a sandwich?

Grilled Shrimp Po Boy with Spicy Remoulade (THM E)

• 1-2lbs peeled and deveined shrimp with tails removed
• Sprouted sandwich buns or sourdough
• Old Bay seasoning
• Toppings for sandwich: lettuce, tomato, onion, etc.
• 3 Tsp low fat mayo
• 4-5 dashes hot sauce
• juice of 1/2 lemon
• Cajun seasoning

Place shrimp in a colander to remove any excess water, and pat dry with a paper towel. Season liberally with Old Bay and a few pinches of salt and toss to coat. Place shrimp on a preheated grill sprayed lightly with coconut oil. Grill 2-3 minutes on each side, until firm and cooked through.

Place the bun halves onto the grill to lightly toast them.

For the remoulade, combine mayo, hot sauce, lemon juice, and Cajun seasoning in a small bowl.

Spread about 1 tsp of the sauce onto one half of your bun and add the cooked shrimp and any toppings you like.

If you want more than one sandwich, keep the sides nonstarchy. If you only want one, you can serve with sweet potato fries.

NOM.

 

Sicilian Swordfish

Swordfish has always been one of those proteins that seemed a little intimidating. You don’t see it very often, and it can be expensive (insert moments of holy-crap-I-don’t-want-to-shell-money-for-this-and-screw-it-up here).

When I saw it fresh, on sale at Sprouts I decided to tackle it. I got one [huge] swordfish steak from the fresh meat counter, and began researching ways to cook it. Of all the ways there were to go with it, I decided to go Sicilian. The oil, lemon, and herbs were bright yet light for summer.

If you haven’t tried swordfish before, this is definitely the way to go. I found it to be very mild in flavor and easy to infuse your own spin.

Sicilian Swordfish (THM S)

Serves 2-3

• 1 lb swordfish steaks
• 2 cloves garlic, finely grated
• juice of 1 lemon
• 2 Tsp EVOO
• 1/4 c white wine
• fresh chopped parsley
• salt and pepper

If you end up with a large 1-lb swordfish steak, butterfly it (or you can ask the butcher to do this, which in retrospect I would have done). To butterfly, use a longer sharp knife, begin cutting in the middle of the largest side and make long cuts while opening the steak like a book.

Combine  the garlic, lemon, wine, and EVOO in a small bowl and set aside.

Season the swordfish with salt and pepper and place it onto a hot grill pan. Cook about 4-5 minutes on each side, depending on thickness, until cooked through.

Have a small sauce pan heated to medium on the side, and when the swordfish is cooked through add it to the sauce pan with the reserved lemon-wine sauce. Let the wine cook out for about 3 minutes. Turn the heat off and add the parsley on top.

Finito! How quick and easy was that?

One Pan Wonder

I have to be brutally honest – I am not a sausage person. It’s always presented a textural issue for me as being unpleasant.

HOWEVER.

Sausage with other things…not so strange.

This was my first attempt at gumbo, and it certainly was not a bad one. I’m not sure why I was hesitant to try it, maybe it seemed to labor-intensive, but this quickie version is certain to satisfy.

One-Pan Gumbo (THM S)

• 1 package fully cooked andouille sausage, sliced
• 1 lb chicken tenders, cubed
• 1 cup cooked shrimp (I used some  leftover from the grill the night before; they added a wonderful “smoke” flavor)
• 1 can seasoned diced fire roasted tomatoes
• 2 stalks celery, with leaves, chopped
• 1/2 green bell pepper, chopped
• 1/2 large red onion, chopped
• 1 tsp Old Bay seasoning
• 1 bay leaf
• hot sauce
• salt and pepper

Start by browning the sausage in a large, deep skillet with a pat of butter. When the sausage has good color, remove it into a bowl. Add 1 Tsp butter or coconut oil and cook the chicken through. Once it’s cooked, remove it into a bowl (the same one with the sausage is fine).

Add more butter or coconut oil if needed, and begin to cook the celery, bell pepper, and onion with salt, pepper, and the bay leaf.

Once the veggies have become tender, add the tomatoes and cooked meats (not shrimp yet) back into the pan. Add hot sauce, Old Bay, and salt and pepper if needed. Simmer everything together for about 5 minutes, then add the shrimp and cook another 1-2 minutes.

You can serve this over cauliflower rice to give it more of a gumbo feel. I loved it just piled up in a big bowl.

 

Throw it Together

I don’t know why, but grocery shopping days are the hardest days for me to cook. I know, it’s weird. Fridge full of beautiful food, and zero motivation to cook.

I think I get exhausted by meal planning, list making, shopping, and bringing the crap home. So much so that by the time I need to be making dinner, my mind is going, “This again?”

This meal is for those days. When you don’t want to cook. When you want it to be easy and healthy. This one’s for you!

Pesto Butter Salmon (THM S)

• 1 lb fresh salmon filets
• 2 Tsp prepared pesto (homemade or jarred)
• 1/2 stick butter, softened
• salt and pepper

In a small bowl, mix together pesto and butter until just combined and refrigerate at least 10 minutes.

Preheat oven to 400.

Take the pesto butter out of the fridge along with the filets. Rub the filets with 1-2 Tsp of the pesto butter, spreading as much of it over the surface as you can. Season lightly with salt and pepper, and place in a deep baking dish. Place on top rack of the oven and cook 20-25 minutes.

Roasted Asparagus (THM S) 

• 1 lb asparagus, ends trimmed
• 2 Tsp EVOO
• salt and pepper

Place asparagus on a foil lined baking sheet, drizzle with EVOO, and season with salt and pepper. Toss together with your hands to incorporate everything, and set to the side. *When the salmon is at its last 10 minutes of cooking, place the asparagus in the oven.

Mashed Cauliflower (THM S)

• 1/2 large head or 1 small head cauliflower
• 3 Tsp cream cheese
• 3 Tsp butter
• 2 Tsp half and half
• 1 tsp garlic powder
• salt and pepper

Cut cauliflower into chunks, place in a microwave safe bowl, cover with damp paper towel, and microwave for 7-8 minutes.

Place cooked cauliflower and the rest of the ingredients into a food processor and pulse until desired consistency. Place mixture back into microwave for about 30 seconds to reheat (the whipping and cold ingredients can take the heat out of it).

Easy peasy lemon squeezie.

 

Creamy Shrimp Fra Diavolo

You can probably gather by the name, “Diavolo,” that this meal has a bit of a kick. However, the spice level can be customized to your tastes.

Traditionally, this sauce is a spicy red sauce, and this time I gave it a little extra wink by adding in some cream.

You can even take a shortcut by using your favorite (no sugar added) jarred marinara and adding red pepper flakes to it, which is what I did. Usually, I love making my own marinara but there are times that I don’t have the time for it.

If you do have time to make your own marinara, go for it!

Creamy Shrimp Fra Diavolo (THM S)

• 1lb large peeled and deveined shrimp
• 2 cups marinara sauce, homemade or store bought
• 1/3 c heavy cream or half and half
• parmesan cheese
• 1-2 medium zucchini, spiralized
• 1 garlic clove
• 1/2 stick butter
• red pepper flakes
• salt and pepper

Melt the butter in a medium sauce pan, add garlic, salt and pepper, and a small pinch of red pepper flakes. When the butter is melted, add the shrimp and saute on medium heat until cooked through (about 2-3 minutes, depending on size of shrimp). Set the shrimp aside, leaving as much butter in the pan as possible.

To the same pan, add the zucchini noodles with salt, pepper, and another small pinch of red pepper flakes and saute on low heat until desired tenderness. I like mine al dente, so I only saute to heat them through  (about 3 minutes). Set the zoodles aside.

Add the marinara sauce to the same pan with the cream and a small pinch of red pepper flakes. Heat through on low for about 4 minutes, stirring  constantly. When the sauce is heated, add the zoodles back to the pan with a sprinkle of cheese and toss to combine. Add the zoodles to a bowl, top with shrimp and a little more cheese.

Even with the 3 pinches of red pepper flakes, this dish was not very spicy. My kids were fine with the spice level, and to me I only tasted a little tickle of the red pepper. It was perfect though! I think the first time I made this dish, I was more aggressive with the spice as if I was trying to burn my lips off my face. Less is more!

RaWednesday

I think we all can relate to one thing when it comes to cooking fish – fish stank.

I love cooking and eating fish. I hate the aftermath of the stink it leaves in my kitchen.

So, when I can eat fish and leave it raw it’s really the best of both worlds. The cherry on top is that sushi-grade tuna is on sale A LOT during the summer months. Just during the last month or so, ahi tuna has been on sale at Sprouts three out of four weeks – win!

Seared Sesame Tuna with Wasabi-Ginger Zoodles (THM S)

• Roughly 1-lb ahi tuna filets (I had 2 fairly large, thick filets which resulted in a little over a pound.)
• Black and white sesame seeds
• Salt and pepper
• Veggies for spiralizing (I used 1 English cucumber, 1 small zucchini, 1 carrot (those were a challenge. Unless they are LARGE, don’t do it.), and 6-7 baby beets)
• 1/3 c low sodium soy sauce
• 1/8 tsp wasabi (the paste! you can get a small dab of it from the sushi chefs by the seafood section)
• 1 inch grated fresh ginger
• 1.5 Tsp rice vinegar
• 1-2 Tsp EVOO or liquid coconut oil

Spiralize the veggies into a large bowl. Whisk together the soy sauce, ginger, wasabi, vinegar, and oil in a small bowl. Pour the dressing over the veggies, toss to coat, and sit it in the fridge until the tuna’s done.

Season the tuna liberally with salt and pepper. Combine a few palmfuls each of the black and white (regular) sesame seeds, and rub them onto all sides of the filets. Place them onto a hot grill  pan (medium-high) heat and sear 1-2 minutes on each side.

Slice the tuna, I personally like it on the thick side. Grab a bowl, place your veggies in the bottom, top with the seared tuna and add a small drizzle of soy sauce over the top.

Finito! Enjoy. 🙂

Pretty Tacos

Tacos aren’t usually what you would call a “pretty” food.

And. generally, they get scarfed before anyone has a chance to try and photograph it.

These tacos could be made with any firm fish – cod, tuna, shrimp, etc. I like to shake up what type of fish I use based on what’s on sale that week at the store.

Fish is a fabulous go-to for summertime meals because it cooks quickly, and it’s on sale a ton during the warm months.

Blackened Shrimp Tacos (THM E)

• 1 lb medium-large peeled and deveined shrimp
• Salt-free blackening seasoning (I like the one from Old Bay)
• Cilantro lime slaw (rollover recipe from enchilada night)
• Purple corn tortillas (these were so awesome for presentation purposes, and they were tasty. I found them at Sprouts, but you can use regular corn tortillas if you like.)
• Sprinkle of cilantro
• Lime wedges
• salt and pepper

Pat the shrimp dry, dust with blackening seasoning, salt and pepper, and toss to combine. Spritz a medium skillet with coconut oil, and saute the shrimp on medium-high heat until cooked through. TIP: try to keep the shrimp in one, even layer so that they cook evenly and all get a good sear.

Warm the corn tortillas in the oven or a quick blitz in the microwave. Arrange a few shrimp, top with slaw, and garnish.

Yes, it’s really that easy! When the slaw was already made, this meal only took as long as the shrimp took to cook. WIN!