Thursday, August 27, 2009

Fish Tacos!

Yesterday Javier, Eduardo, Aaron, and I got together for dinner. We made a very summer appropriate meal of fish tacos, chips and salsa, and mojitos! I wanted to share the fish taco recipe because it is so easy and healthy:

Serves 6


1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream (I subbed mayo for sour cream because I don't like sour cream)
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt (Dad you can eliminate this for your diet)
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn or wheat tortillas, warmed


1. Preheat grill for high heat. (Javier doesn't have a grill, so preheated the oven to 350 degrees)

2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

4. Arrange fillets on grill grate, and cook for 3 minutes per side. (Oven instructions: pop the fish into the oven for 5 minutes on each side. If you like the grill affect, you can broil it on high for 1 minute each side.) For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Sunday, August 9, 2009

Fish Roe Fried Rice!

2 cups of white rice
2 eggs
2 filets of tilapia
kosher salt
black pepper
white pepper
1 small box of sweet fish roe
olive oil
Steam rice in rice cooker or cook over stove. Heat a little bit of oil on the wok on high heat until hot. Put in rice and spread in thin layer. leave foor 3 minutes. flip the rice and leave for another 3 minutes. Take out rice and put in a big bowl.
Cut up tilapia into bite size pieces. In a bowl, mix cornstarch, kosher salt, white and black pepper together. Coat tilapia with this mixture. Put in a good bit of oil in the wok and heat on medium high heat. Drop the tilapia pieces into the wok. Pan fry until golden brown. Take out and drain onto some paper towels.
Scramble two eggs and half the fish roe in a bowl. Heat up wok with a bit more oil. Put the egg mixture in. When the bottom of the egg hardens a little bit, put in the rice. Stir it all up! Add a bit more salt. Now put the fish back in and stir it all up for 5 minutes.
Put the entire fried rice back into the big bowl and make a small well in the middle. Put the remaining roe into the wok and fry until cooked. Put all roe into the well.
Easy peasy!

Cauliflower Bread Thingy from Italy!

Remember this post?Well I finally decided to make it!
Here is the recipe:
1 quart half-and-half
1 head cauliflower (2 pounds), cut into 1-inch-wide florets
1 teaspoon kosher salt
1/8 teaspoon white pepper
3 ciabatta rolls
small bit of butter
1/2 cup grated parmesan cheese

Bring half-and-half with cauliflower, covered directly with a round of parchment paper, just to a boil in a 3-quart heavy saucepan over moderate heat, then reduce heat and simmer until cauliflower is tender, 10 to 12 minutes.
Transfer cauliflower with a slotted spoon to a blender and blend with 1/4 cup cooking liquid until smooth (use caution when blending hot liquids), then add salt and pepper. Reheat over low heat, stirring occasionally for 4 minutes.
Slice the ciabatta in half like you would an English muffin. Butter the insides of each piece. Set on a cookie sheet. Stick in the oven on high broil until the top is golden. Take out of oven, spoon puree over the ciabatta. Sprinkle parmesan cheese over puree. Put back in oven and set broil to high. Take out when golden and toasty!

Blue was very helpful in waiting with me right by the oven!