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Wednesday, June 9, 2010

Swordfish Tacos

Serves 4

3 swordfish steaks
1 pink Grapefruit,
1 T. Cumin
2 teaspoons fresh ground ginger
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons chili powder, or chipotle pepper
1 teaspoon of turmeric
1 T of paprika

Sour Cream Sauce
1 cup of sour cream
1 lime
1 T of mayonnaise

Cut the lime in half and squeeze the juice of it and grate the peel into the sour cream. Add mayonnaise and mix together. Set aside and begin the marinade.

Cut the grapefruit in half. In a large Ziploc bag, squeeze the juice out of the grapefruit and add the rest of the seasonings. Combine in the bag. Then, add the swordfish steaks. Light the grill coals, or wait 30 minutes before cooking. Grill the sword fish for 3 - 4 minutes per side. You can break up the cooked swordfish into desirable chunks or slices. While you cook the fish, you should warm up the tortillas.

Serve with warm flour tortillas, fresh cilantro, shredded cabbage. Fresh cilantro, sour cream sauce, picante sauce, your favorite shredded cheese. (Avocado is good with this although, I can’t have it.)


Saturday, June 5, 2010

Hazelnut Encrusted Baramundi

I had some hazelnuts, I needed a new taste for fish. Chopping the hazel nuts can turn into hazelnut butter very easily. If you have a hand chopper, use that.

2 baramundi fillets
1 cup of rice or almond milk
1 cup of rice flour
2 eggs beaten
2 cups of almost finely chopped hazelnuts
salt and pepper
1/4 cup of oil for frying.

Season your rinsed and patted dry fish, with salt and pepper. Make your coating station by putting the flour, milk, beaten egg and hazel nuts in an individual shallow dish. Take seasoned fish, coat both sides with the milk, then move to the flour, egg wash and press into the hazelnuts to coat. At this point you can put in the fridge to cook for later or get right to it. When you are ready, heat oil in a pan medium to medium high heat. I use safflower oil. Place fish fillets in the pan and depending on the thickness of the fish, cook for 1 to 2 minutes. Turn fish over and cook for another 1 to 2 minutes.

That's it. I can't come up with a sauce to put on top of it yet. I'm working on it. :)

Tilapia Fajitas

Tilapia Fajitas! I saw this recipe on the back of the tilapia fillet package. Tomatoes, Garlic, and Onions are on the list of food I can't eat. I was delighted to see that I could easily substitute mushrooms for onions. I added cumin to the recipe for an authentic flavor. I think the fresh pineapple is key.

Makes 4 servings

4 Tilapia Fillets cut into strips
½ c diced fresh pineapple
Salt to taste
Pepper to taste
2 teaspoons of cumin
2 cups of grated jack or mozzarella cheese
1 cup of sliced baby bella mushrooms (I used this instead of onions, add 1 cup of thinly sliced onions)
½ cup of chopped fresh cilantro leaves
2 T oil
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
4 flour tortillas
Lime wedges & sour cream accompaniments

Combine fish and pineapple in a bowl. Season with salt, pepper, cumin and marinate for 30 minutes. Preheat oven to 350 degrees. Heat Oil in a large skillet over high heat. Sauté peppers mushrooms (onions) until soft, about 5 minutes. Add fish mixture and sauté until just cooked through, about 2 minutes. Arrange tortillas on a baking sheet, top with cheese and warm in heated oven until cheese melts. Transfer tortillas to plates, top with fish mixture and cilantro. Serve with lime wedges and sour cream.