Category Archives: Fish and Seafood

Speedy Grilled Fish Tacos

I plated one taco with the veggie garnish on the tortilla and on the side...

I plated one taco with the veggie garnish on the tortilla and on the side…

...and the second taco with the garnish under the tortilla.  Both were delicious and appealing!

…and the second taco with the garnish under the tortilla. Both were delicious and appealing!

I was inspired to make these at home after ordering in a restaurant.  The restaurant served with a side of torn iceberg lettuce and a sprinkling of pico de gallo.  I decided to up the nutritional punch with sliced avocado, shredded cabbage, sweet red bell pepper, red onion and a creamy tomatillo sauce.  I started with a simple, quick citrus marinade for the fish while I shredded the veggies.  This is how I did it (with no measuring!).  Get creative on this one and customize to your taste!

Ingredients for Marinade for Fish

Sturdy grilling fish – I used Mahi Mahi – approximately one pound

Fresh squeezed Orange, Lemon and Lime juices – I used about 5 clementine oranges, 1 small  and 1/2 lemon.  I added 2 peeled and chopped clementine oranges as well.  You could substitute bottled orange juice (“Not from Concentrate”) to be even quicker.

Your favorite Salsa Verde (Tomatillo Salsa) – I used Frontera brand fire-roasted tomatillo salsa – approximately 1/4 cup

1 to 2 tablespoons Honey

Finely minced Garlic and Red onion – 1 clove garlic and approximately 1 tablespoon onion – I used the bottled Litehouse brand because it was super speedy – no mincing required.

Crushed Hot Red Pepper Flakes to taste – I used some dried peppers from our garden.  This is totally optional.

Directions:

Combine everything except the fish and taste it.  Adjust to your taste – if too tart add a bit more honey and/or orange juice.  If you want it a little less sweet, add a bit more tomatillo salsa.  Pour over fish in a glass pan.  Let marinate no more than 30 minutes.  I let the Mahi Mahi marinate for as long as it took me to prepare the other ingredients.

Ingredients for Tacos

Finely shredded Cabbage – I used a fresh head, washed it and sliced it thinly with a chef’s knife – if you’re in a super hurry, buy the bagged shredded cabbage

Finely sliced Sweet Red Bell Pepper – use any color and/or color combination you like – red, orange, yellow

Very thinly sliced Red Onion

Thinly sliced ripe Avocado

Sour Cream or Greek Yogurt (Plain)

Your favorite Salsa Verde (Tomatillo Salsa) – I used Frontera brand fire-roasted tomatillo salsa, same as in the marinade

Corn Tortillas

Shredded Cheese – your favorite Mexican Blend, Cheddar, Colby Jack. etc

Directions:

Combine equal parts sour cream or yogurt with the salsa verde and reserve.  Grill the fish on a medium hot grill until it flakes easily with a fork.  If you took the time to chop up some orange, press a few on top of the fish when you place it on the grill for extra citrus zip.  Discard the raw marinade.  When the fish is close to being done, place the corn tortillas on the grill for the last minute or two to soften and char slightly.

To assemble, place a few slices of avocado on the corn tortilla and top with a sprinkling of the veggies and some fish.  Drizzle the sauce over the fish and top with shredded cheese.  Serve additional cabbage, pepper slices and red onion on the side.  OR place a bed of cabbage, pepper slices and red onion on the plate.  Top with a corn tortilla and layer avocado, then fish, then sauce then cheese.  OR assemble to your favorite whim.  OR let everyone assemble their own!

 

 

 

 

 


Clementine Mustard Grilled Shrimp

CLEMENTINE SHRIMP 2

A nice variation on the Pineapple Citrus Grilled Shrimp.  I mixed this up while prepping for a fun summer lunch with some old friends.  This was a bit more savory than the pineapple shrimp thanks to a dab of Dijon mustard.

Ingredients (all approximate, not much measuring going on here)

1-1/2 pounds Raw Shrimp, tails on, peeled and deveined

3 to 4 Clementine Oranges – juiced (I captured as much pulp as possible)

1 generous teaspoon Dijon Mustard

1/2 teaspoon Dried Dill (if using fresh, finely chop and use several sprigs)

1 clove minced Garlic

1 teaspoon cracked Lemon Pepper blend

Salt if desired

Directions:

Mix all ingredients except the shrimp.  Skewer the shrimp.  Pour the marinade over the shrimp a few minutes before grilling.  Grill over  high heat for approximately 2 minutes, then baste, flip and grill another 1 to 2 minutes.  Grilling time will vary with heat of grill and size of shrimp.

 

 


Pineapple Citrus Grilled Shrimp

Pineapple, orange and lime combine for a citrus punch that is not too sweet, perfect for smokey grilled shrimp!

Pineapple, orange and lime combine for a citrus punch that is not too sweet, perfect for smokey grilled shrimp!

This post is dedicated to my friend and neighbor, Pat, who loved this shrimp we served at a cookout and asked for the recipe.  I was in a creative mode while making the marinade and incorporated some finely minced fresh pineapple just because I had it on hand.  I also had a lime cilantro vinaigrette I had made for the party, so I swiped some of it,  threw in “a little of this and a little of that” and of course, wrote none of it down.   Since I could not give Pat a recipe, I promised her I would re-create and document for this blog.  Here is the second creation, hopefully close to the original version:

Ingredients:

1/3 cup chopped Green Onion – white and green parts

1/2 cup fresh Cilantro leaves, lightly packed in the measuring cup

1/2 cup fresh Basil leaves, very lightly packed in the measuring cup

1 cup fresh diced Pineapple

1 cup fresh Orange Juice (or “not from concentrate”)

1 fresh Lime, halved and juiced

1 tablespoon Extra Virgin Olive Oil

1 teaspoon minced Garlic

1/4 teaspoon dried Dill

1/4 teaspoon each Salt and Pepper

Raw Shrimp – (thawed if frozen) peeled, veins removed, tails on

Directions:

Place everything except the shrimp in a blender or food processor.  Puree.  Measure 1/2 cup marinade and bring to a boil, then remove from heat.  Keep warm.  This can be used as a sauce for serving the grilled shrimp.

Skewer the raw shrimp and spoon the remaining uncooked marinade over the shrimp.  Coat the shrimp well with the marinade.

Pour the marinade over the shrimp no more than a few minutes before grilling.

Pour the marinade over the shrimp no more than a few minutes before grilling.

Place the skewered shrimp on a hot grill and cook approximately 2 minutes to get some nice grill marks.  Flip to finish cooking, basting with the remaining marinade (total cooking time is very short, depending on the heat of your grill and the size of the shrimp – 2 to 4 minutes).

Pineapple Grilled Shrimp on the grill

Tips:

Do not pour the marinade on the raw shrimp until just a few minutes before grilling.  The acids in the marinade can toughen the delicate shrimp if left on too long.

The herb combination is optional.  This combination is what I used in the second creation.  I did not have fresh basil for the original version.  I used Litehouse freeze-dried basil, about one teaspoon.  And I simply cannot remember if I added dill originally.  But I like dill and it tasted great in the second creation.  If you don’t like some of the herbs I have listed, use your own combination.  Add sparingly and taste as you create.