Spice-Rubbed Fish Tacos with Cabbage Coleslaw

By Ira,

These tacos are tangy and spicy; a great combination. You first combine some spices together and rub it on the fish, then panfry it and add it your tacos on top of the coleslaw.

Serves 6 – Adapted from Eating Well

Coleslaw

  • 1/4 cup sour cream or yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • salt and pepper
  • 1/2 medium red or green cabbage, finely shredded
  • 12 corn tortillas or 6 larger flour tortillas

Spice-rubbed fish

  • 2 tablespoons flour
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and pepper
  • 2 pounds cod or mahi-mahi
  • 1/2 lime
  • 2 tablespoons coconut oil or canola oil

First start by preparing the coleslaw. In a large bowl, combine the sour cream or yogurt, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper.

Then add the cabbage and mix again. Set aside.

On a plate, combine the flour, chili powder, cumin, onion powder, garlic powder, salt and pepper.

Add the fish and coat on one side, turn and coat well the other side.

In a large nonstick skillet over medium heat, add the oil, then the fish. Cook for a few minutes.

Gently flip and cook the other side for a few more minutes until the fish is cooked through (this depends on the thickness of your fish). Sprinkle all the fish with the juice of the 1/2 lime.

Warm the tortillas in the microwave for less than a minute, or on a dry skillet, one tortilla at a time.

To serve, place some of the coleslaw on a tortilla, followed by the fish.

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Miso-Glazed Swordfish Kebabs with Zucchini and Snow-Pea Salad

by Jennifer

This recipes comes from Gourmet magazine, and is supposed to be made with tuna, but I had swordfish and either way, it’s delicious, both sweet and savory, crisp and tender.  The salad is light and cool and made for summer.  Serves 4.

Kebabs:

  • 1 cup white miso
  • 1/2 cup mirin (Japanese sweet rice wine)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup mayonnaise
  • 2 lbs swordfish or tuna steaks, cut into cubes

Combine miso, mirin, sugar and water in a medium pot and cook over medium heat until the sugar has dissolved and the miso has softened.

Remove pot from heat and stir in the mayonnaise.

When the marinade has cooled, combine it with the fish in a ziplock bag and marinate in the refrigerator for at least 1 hour and up to 24 hours.

Prepare grill.  Thread fish onto skewers, leaving a small space in between, and grill over high heat for 2 – 3 minutes,

then flip skewers over for another 2 – 3 minutes.  Remove from grill and let sit for 5 minutes before serving.

Zucchini and Snow-Pea Salad

  • 2 medium-large zucchini, very thinly sliced
  • 3/4 tsp salt
  • 1/2 lb snow-peas, trimmed
  • 1 TBS low-sodium soy sauce
  • 2 TBS rice vinegar
  • 1 tsp sugar
  • 1 1/2 TBS roasted sesame seeds

Combine zucchini and salt in a colander set in the sink and let sit for 30 minutes.  Rinse well with cool water and then pat dry with a kitchen towel.

Cook snow-peas in a pot of salted, boiling, water for 1 1/2 minutes, then drain and submerge peas in a bowl of ice water to stop the cooking process.  When cool, drain peas again and pat dry.

Combine sugar, vinegar and soy sauce in a large bowl;

add zucchini, snow-peas and sesame seeds and toss well to combine.  The salad can be refrigerated up to 2 hours before serving.

Fish Soup Provencale with Escarole, Fennel and Orange Salad

by Jennifer

I’ve adapted this recipe (increased the vegetables, garlic and orange zest, increased the fish a little and the half-and-half a tad), either from Eating Well or Cooking Light (which basically are the same, in my mind), and it’s wonderful.  There’s a little heat, there’s the orange zest, the fennel seeds, and it’s not difficult to make.  While the potatoes are cooking you can put together the salad (use the same orange: zest for soup, fruit for salad).  Soup serves 4 – 6;  salad serves 4.

Fish Soup Provencale

  • 1 TBS olive oil
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • 2 large garlic cloves, chopped
  • freshly grated zest of one orange
  • 1/4 tsp crushed red pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp fennel seeds
  • 1 bay leaf
  • 14.5 oz. can Italian-style diced tomatoes, undrained
  • 1 medium – large potato, peeled and cubed
  • 1 1/2 cups water
  • 1/2 cup white wine
  • 1 – 1 1/2 lb. firm white fish (I used flounder)
  • 1/4 cup chopped parsley
  • 1/3 cup half-and-half
  • 1 scant tsp kosher salt
  • freshly ground black pepper

Heat oil in a large pot over medium heat.

Add onion, peppers and garlic, and cook, stirring occasionally, for 5 minutes.

Add crushed red pepper through tomatoes with their juices and cook, stirring, until it boils (should be just about 1 – 2 minutes).

Add potatoes, cover, and cook for 10 minutes.

Add water and wine, cooking for another 5 minutes (uncovered).

Add fish and parsley and cook over medium-low heat until fish is opaque, about 3 – 4 minutes.

Stir in half-and-half, salt and pepper to taste.  Remove bay leaf and serve.

Escarole, Fennel, and Orange Salad

  • 1 small head escarole, outer leaves discarded, torn into bite-size pieces
  • 1 fennel bulb, halved lengthwise, cored, then thinly sliced
  • 1 orange, rind removed, cut into bite-size pieces
  • 1 1/2 TBS sherry vinegar
  • 1 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper to taste

Whisk together vinegar, oil, salt and pepper.

Place escarole, fennel and orange in a serving bowl, and toss gently with dressing to combine.


Cornmeal-Crisped Tilapia, Roasted Potato Wedges with Cilantro-Lime Mayonnaise, and Steamed Broccoli

by Jennifer

Start the potatoes first, and make the fish and broccoli while they roast.  You can keep the first batch of fish warm on a plate while you cook the second batch, either in the oven or your toaster oven.  The Cilantro-Lime Mayonnaise is terrific with the fish and broccoli, too!

Serves 4.

Cornmeal-Crisped Tilapia – from Mark Bittman, NY Times Magazine

You can substitute any mild, white-fleshed fish for the tilapia.

  • 1 1/2 lbs. tilapia, cut into pieces
  • 1 1/2 cups buttermilk
  • 1 1/2 cups cornmeal
  • 1 1/2 TBS chili powder
  • 2 – 3 TBS unsalted butter
  • 2 – 3 TBS olive oil

Soak the fish in the buttermilk.  On a plate or in a pie plate, combine the cornmeal and chili powder.  Heat a large skillet over medium heat;  add 1 TBS butter and 1 TBS oil.

Dredge the fish in the cornmeal mixture and

cook until golden on both sides and cooked through, about 8 – 10 minutes.

Transfer to a plate, wipe the skillet clean, and repeat until all the fish is cooked.  Serve with lemon wedges if desired.

Roasted Potato Wedges with Cilantro-Lime Mayonnaise – adapted from Gourmet magazine

  • 4 medium baking potatoes, each cut into 8 wedges
  • 3 TBS olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground oregano
  • 3/4 tsp salt

For Cilantro-Lime Mayonnaise:

  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup non-fat plain Greek yogurt (or sour cream)
  • 2 TBS chopped cilantro
  • zest of 1 lime
  • juice of 1/2 lime
  • 1/4 tsp salt

Preheat oven to 450, with a rimmed baking sheet on a rack in the lower third of the oven.

In a large bowl, stir together the olive oil, cumin, oregano and salt;  add the potatoes and toss well to coat.

Place potatoes, cut side down, on the hot baking sheet,

and roast for 40 minutes, turning to the other cut side halfway through.

In a small bowl, stir together mayonnaise ingredients.

Serve potatoes with the mayonnaise.

Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts

Steamed Fish with Fermented Black Bean Sauce, Brown Rice, and Stir-fried Brussels Sprouts

by Jennifer

Our friend Lixiang Fu taught us how to make this sauce for steamed white fish, though it would be wonderful with salmon, too.  Stir-fry the brussels sprouts first, transfer them to a dish, and wipe the wok clean for the sauce.

Serves 4.

Steamed Fish with Fermented Black Bean Sauce

  • 1 – 1 1/2 lbs. mild white fish
  • 1 bunch scallions, white and pale green parts, only, thinly sliced lengthwise
  • 1” piece fresh ginger, bark removed, julienned
  • 2 garlic cloves, thinly sliced
  • 2 TBS peanut oil
  • 1 TBS fermented black bean garlic sauce, such as Lee Kum Kee brand
  • 1/2 TBS cornstarch
  • 2 TBS white wine
  • 3 TBS water
  • 1 tsp low-sodium soy sauce
  • 1 tsp sugar
  • 1 tsp rice vinegar
Have scallions, ginger and garlic ready.

Combine the cornstarch, wine, water, soy sauce, sugar and vinegar in a small bowl.

Place fish in a stainless steel bowl or steamer tray, place over boiling water, and steam, with heat on simmer, for 7 – 10 minutes or until fish flakes easily with a fork.

While the fish is steaming, heat a wok over medium-high heat.  Add the oil, swirling it around the sides of the wok.

Add the scallions, ginger and garlic and stir-fry until fragrant, about 30 seconds.

Add the fermented black bean garlic sauce and cornstarch mixture;  cook briefly, stirring, until slightly thick.  If it becomes too thick before the fish is ready, thin with a little water and lower the heat.

Transfer fish to a serving dish or to plates and drizzle with sauce;  serve with brown rice.

Stir-Fried Brussels Sprouts

  • 1 –  1 1/2 pounds brussels sprouts, quartered
  • 3 – 4 garlic cloves, chopped
  • 2 TBS peanut oil
  • 1 tsp sea salt

Heat wok over medium-high heat;  add oil and swirl to coat wok.

Add garlic and stir-fry until fragrant, about 30 seconds.

Add brussels sprouts and salt and stir-fry until the sprouts are bright green, slightly charred, and crisp-tender.

You can make these first, transfer to a serving dish, then wipe down the wok with a paper towel and use it for the black bean sauce.  Quickly re-heat the sprouts in the microwave before serving if needed.

Oven-Poached Flounder with Garlic and Citrus Zest; Beets with Watercress and Orange; Latkes! (it’s still Chanukah); Challah

By Jennifer

Oven-Poached Flounder with Garlic and Citrus Zest;  Beets with Watercress and Orange;  Latkes! (it’s still Chanukah);  Challah

The night my family ate this dinner it was still Chanukah, so of course we had latkes along with the challah.  If you choose to thoroughly enjoy two starches with your meal, feel free to purchase doubles of the latke ingredients (i.e. 5 pounds potatoes, 2 onions, more peanut oil) and either make a fresh batch or do what I did, make a double batch and freeze half.  Reheat frozen latkes in a 450 degree oven for 15 – 20 minutes, until sizzling.

Oven-Poached Flounder with Garlic and Citrus Zest

  • 1 1/2 lbs. flounder or other mild white fish, cut into 4 or more portions
  • sea salt, freshly ground black pepper
  • 1 clove garlic, finely chopped
  • zests of one lemon and one orange
  • 1/4 cup dry white wine
  • Parsley, chopped, for garnish

Preheat oven to 450 degrees.

Flounder ready to oven-poach

Arrange fish in an 8 x 8” or 9 x 9” pan.  Season with sea salt and pepper;  sprinkle garlic and citrus zest on top.  Pour white wine in the pan.  Cover with foil.  Bake for 20 minutes;  uncover and bake another 5 minutes (check for doneness;  fish should flake easily).  Sprinkle parsley on the fish before serving.

Dinner is served (loving those latkes!)