Hiatus

Ladies and Gentleman,

I am very sorry, but right now, I just don’t have the time and mindset to keep this blog running. I hope to restart once we’ve moved somewhere new and I can focus again. I really appreciate every visit, every comment, every suggestion I have received form all of you, just as I have loved being a part of the food blogger community. Please bear with me, and maybe you will still be around when I revive this blog. I’m not done with it yet – but I do have to take a break.

I will see you around!
Kiri

Posted in Uncategorized | 19 Comments

Guest Post – Baked Salmon Eggrolls By Kita Of Pass The Sushi!

Alright – today I have a really fantastic guest post for you guys! I have been fangirling over Kita from Pass the Sushi since before I started blogging myself, and for several reasons. A) Her recipes are kick-ass! B) Her photography reduces me to drooling puddles. C) She works in a comic store! be still my fluttering heart! Add to that that she also is a great web designer and awfully nice, and well, how could I not worship her blog? So please enjoy her fabulous treat for the day!

Hi! I’m Kita from Pass the Sushi. Kiri has always been a great follower of PtS, and I love that she’s married to a comic artist! I run a comic shop and love being in the industry. I have met a ton of artists and their spouses and know that both sides have to be very supportive of one another. I’m pretty sure (outside of Todd McFarlane) none of us do this for the pay check – but for the love of what we do.
Me on the other hand. I’m as crappy at commenting as I am at churning out timely guests posts. :) But I am dying to try the fish tacos Kiri posted not to long ago and really enjoyed reading about Niagara Falls since we are planning a trip there ourselves in September. See, I’m just a quiet internet stalker really.
Ok, on to the food!


My site is packed with a wide variety of food from quick dinner fixens to smoker specialties. But when Kiri asked me to guest post, I knew I was in trouble. How does one with a category labeled, “Fat Kid Friendly” pick the perfect recipe for a blog with a major key word in the title “HEALTHY”. Call me crazy, but when someone asks me to guest post, I do my best to try to fit their blog. Now, that’s not to say that I don’t have what I consider healthy meals on my site, I am just not that into nutrition to know. If there is a good amount of vegetable, protean and dairy, I’m calling it healthy.  Things finally narrowed down to a black bean soup, red beans and rice, and these salmon egg rolls. As you can imagine, neither the black bean soup or red beans and rice were very photogenic (though, both were tasty) so, rolls it was. And baked rolls at that! With salmon! Damn, I can do this healthy thing after all.

Baked Salmon Eggrolls
From She’s Cookin
3/4 lbs leftover grilled salmon
1 tbs canola oil
1 teas sesame oil
Dash of red pepper flakes
1 small onion, sliced
1 12oz bag of broccoli slaw
1 tbs rice wine vinegar
1 tbs Thai basil
Egg rolls
Preparation:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
Flake the cooked salmon with a fork; set aside.
Heat the canola oil, sesame oil, and red pepper flakes in a medium skillet over medium-high heat. Turn the pan to coat and add the onions. Cook for one minute, then add the slaw. Cook until all vegetables are softened, about 5 minutes, stirring as needed to make sure nothing gets burned and stuck on bottom. Mix in the rice wine vinegar and stir to combine.


Lay a few egg rolls out at a time, and cover the remaining ones with a clean damp dish towel. Spoon out a thin line of broccoli slaw mixture on each egg roll towards either the left or right side of the wrapper, top with flaked salmon and a few pieces of basil. Dip your fingers in water, and line the long edge, furthest from the filling with water. Fold the bottom and top down on the wrapper, over the filling, then, starting with the side with the filling, press and roll the wrapper tightly. Lay, seam side down on prepared baking sheet. Repeat until you run out of filling, wrappers, or salmon. Both the salmon and the filing can be stored as leftovers and eaten without being in wrapped and rolled.
Bake the egg rolls for 20 minutes. Remove from oven, flip over, and continue to bake for an additional 10 minutes, or until golden and crispy all over.
Serve as an appetizer or over rice.

Wow – these look fantastic! Thank you so much, Kita, for conquering your inner healthy kid ;) It’s been an honor having you post here!

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

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Blog Swap! Chili Marinated Tofu With Suzy Of Cooking’s Good!

Today is special! Blog swap day! The wonderful Suzy from Cooking’s Good is taking over for me over here and treating you to a gorgeous vegetarian dish, while I am cooking up samosas over at her blog. Win win! If you haven’t visited Suzy’s world of vegetarian gems, you should head over right after reading her post here!

Hello and Happy Thursday.  I’m Suzi from Cooking’s Good.  I have been experiencing a number of firsts lately and this is a special treat.  My first Blog Hop.  Today Kiri from Healthy Foodie Travels and I are exchanging blogs.  What an exciting concept.  I’ve been following Kiri’s posts  for a while now.  She always has something wild and exotic going on over  there.   I am honored to be adding my humble recipe today.

Kiri’s only stipulation was something international or healthy.  I decided to make something that truly represents who and what I am so I went with the healthy.   I’ve been a vegetarian for over 40 years. Way back when, vegetarianism wasn’t about health but was about not eating anything with a face on it.  It’s funny but when I became a veggie I didn’t even eat many vegetables so mostly I ate cheese sandwiches.  These days I try and limit my dairy intake and that is for health reasons.  Vegetarianism is about healthy food choices.

One of the first things you become familiar with as a non-meat eater is tofu.  Yep, the dreaded tofu.  Honestly though you do learn to love the stuff and begin to depend on it as a meat replacement over time.  Tofu takes on all the flavors of whatever you season it with.  Today’s recipe is a Chili Marinated Tofu that is either grilled or broiled.  I chose to broil the tofu.  You do need to allow the tofu to marinate at least 4 hours to obtain the full flavor effect.

Thank you Kiri for having me here, this has been fun and a pleasurable experience.

 

Recipe adapted from Candle 79

12 oz package of tofu, sliced

Marinade:

5 Guajillo chilies soaked in hot water for 15 minutes and then chopped

½ cup chopped onion sautéed in a wee bit of olive oil

¼ teaspoon chipotle Chile powder

¼ teaspoon ground cumin

½ smoked paprika

1-2 tablespoon tomato paste desired thickness

½ cup fresh chopped cilantro

2 tablespoons lemon juice

1 teaspoon salt

1 cup water

1/3 cup olive oil

Blend all of the above ingredients in a food processor until smooth.  Reserve some of the sauce and then pour the rest of the tofu and marinate in the fridge turning every so often.

Either heat up your grill or your broiler and grill or broil until the outside turn nice and brown.  Serve with your favorite sides and little of the reserved sauce.  Tasty!

Mmmmm, my mouth is watering! Thank you so much, Suzy, it’s been wonderful cooking with and for you and getting to know you better!

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

Posted in Product Reviews, Recipes, Thursdays - Guest Post | Tagged , , , , , | 11 Comments

Guest Post Thursday – Leg of Lamb Medallion, Dijon Mustard Anchovy Crust Polenta Cake, Spinach, Parsley, Tomato Warm Anchovy-Pine Nut Vinaigrette With Lori Lynn Of Taste With The Eyes

I can’t even begin to describe how excited I am for today’s guest post. None other than Lori Lynn of  Taste With The Eyes is gracing this blog today, and if you have not seen her blog, go immediately. I promise, you will spend hours staring at her gorgeous pictures of truly delectable dishes that are creative both in flavors and in presentation. I was stunned when Lori Lynn agreed to guest post for me, and rightly so – just look at the feast she’s created today!

Leg of Lamb Medallion, Dijon Mustard Anchovy Crust
Polenta Cake, Spinach, Parsley, Tomato
Warm Anchovy-Pine Nut Vinaigrette

I’ve been testing leg of lamb recipes for an upcoming event. One of the requirements of the challenge is that the entire recipe use no more than 10 ingredients (not including salt & pepper). So my goal is to get as many colors, textures, and memorable flavors into the lamb entrée as possible. Another guideline stipulates that all ingredients must be commonly available – so no Italian summer truffle or foie gras (it is now banned here in California).

  1. Leg of Lamb Roast
  2. Olive Oil
  3. Polenta
  4. Spinach
  5. Parsley
  6. Tomato
  7. Anchovy
  8. Pine Nuts
  9. Dijon Mustard
  10. Sherry Vinegar

In the midst of Taste With The Eyes 5th Anniversary Celebration, I was invited by Kiri to contribute a Guest Post on her blog. This is fun as I am simultaneously hosting Guest Posts of 5 Fabulous Blogger Friends in Honor of 5 Years of Blogging on my site. Kiri is someone who admittedly is obsessed with food, all kinds, and being a world-traveler, is also an adventurous eater so I’m excited to be able to add my creation to her compilation of tasty and tantalizing recipes.

I thought this Lamb Medallion Stack with Warm Anchovy-Pine Nut Vinaigrette might appeal to Kiri, as it is a super-satisfying dish, not a diet-buster, packed with loads of flavor! Each lamb medallion is only about 3 to 4 oz., the polenta is made with water (no milk, cream, or cheese), and the vinaigrette is intense and nutty so only a small amount is needed to make the dish pop! The spinach, parsley, and tomatoes keep it fresh and bright and healthy.

Leg of Lamb Medallion Recipe

Lamb Medallion Recipe Anchovy Pine Nut Vinaigrette

Bring 6 c. lightly salted water to a boil. Slowly add 2 c. polenta, and cook for 30 minutes, stirring frequently, add more hot water if needed. Season with salt and cracked black pepper. Spread the hot polenta in a greased 9X13 baking dish, to a layer that is about 1″ thick. Let cool, cover, and refrigerate 2 hours. Using a 2 1/2″ cutter, cut the cooled polenta into discs.

how to roast leg of lamb with netting

Rub a leg of lamb with some olive oil and season with salt and pepper. Cook with the netting left on – it is oven-proof and holds the roast together. Roast at 425°F for 30 minutes then lower the temperature to 325°F and cook until the internal temperature reaches 120°F. Remove the roast from the oven and let it come to room temperature. The roast will continue to cook outside the oven and come up to about 130°F, but the meat will still be rare.

how to sear lamb medallions

Slice the cooled roast into 1″ to 1 1/2″ thick slices then trim the slices into 3 to 4 oz. medallions, removing visible fat. A whole roast will make about 8 to 12 portions. Reserve the trimmed pieces for another use (or a snack). Lightly brush each side of the medallion with olive oil, season with salt and pepper. Sear each side in a hot non-stick oven-proof pan.

Mix 1/4 c. Dijon mustard with 4 chopped anchovies, 2 T. chopped parsley, and fresh ground pepper. Spread the mustard mixture over the medallions and place under the broiler until the mustard begins to brown. Although the lamb starts out rare, this double cooking method results in medallions that are cooked to medium doneness, with a nicely browned exterior.

Warm Anchovy-Pine Nut Vinaigrette

  • 4 anchovy fillets packed in olive oil, dried with paper towels, rough chopped
  • 1/4 c. lightly toasted pine nuts, rough chopped
  • 1/2 c. extra virgin olive oil
  • 1/4 c. sherry vinegar
  • 1 T. chopped fresh parsley
  • fresh ground pepper

In a small sauce pan whisk together the oil and vinegar, add the anchovies and pine nuts. Add pepper to taste. Stir over medium heat until warm, about 2 to 3 minutes, then finish by adding the parsley.

Brush the polenta discs with a very small amount of olive oil. Place under the broiler until warm and beginning to crisp.

lamb dinner party

To serve – place a lamb medallion in the center of a plate. Top with a polenta cake. Place chopped spinach and flat-leaf parsley leaves on top of the polenta and scatter around the plate. Arrange tomato wedges around the stack. Spoon warm vinaigrette over the stack and tomatoes.

This dish makes a fabulous main course for entertaining. The only last-minute prep is to sear the medallions, and broil the mustard-coasted lamb and polenta for a couple minutes. Plating is quick and not fussy – stack the lamb and polenta cake, add the vegetables, ladle the dressing. Voilà! Guests will certainly enjoy this super-flavorful fresh dish, with its bright red, green and yellow colors to Taste With The Eyes…

Thank you for inviting me to share a dish on Healthy Foodie Travels! And best wishes for continued success, Kiri!

Toujours Bon Appétit,
Lori Lynn

I won’t say much and simply stare some more. Thank you Lori Lynn, for a fantastic recipe that will have me running to buy lamb very, very soon :)

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

Posted in Recipes, Thursdays - Guest Post | Tagged , , , , , , , | 17 Comments

Foodie Pen Pals – Another Box Of Awesome!

It’s the June foodie pen pals reveal day! What is Foodie Pen Pals you ask? Well, it’s this awesome thing organized by Lindsay of The Lean Green Bean where foodies (bloggers or not) send each other boxes of their favorite food related things once a month. Each month, a different person sends you a box, and you send something to someone else. This months, I got a lovely shipment from Ali of Ali in Reality, and I loved every bit of it.

The entire set of items came from Trader Joe’s, which is wonderful, because I’ve only ever been to one once in my life and have no car (or license) to change that fact. There also was a recipe involving radishes, which I am super excited to try out once my CSA share presents me with some.

But let’s get into details:

That’s right. Enter my ecstatic wife with grabby fingers and hungry mouth. What more need I say?

Really awesome Muesli, which made my German heart leap. Perfect mix of crunch and chewiness (I like my non-cooked oats in milk!) with just the right punch of flavor from the blueberries. perfect with a bowl of soy milk or Greek yogurt. It didn’t last long.

I love freeze-dried fruit, so this was a perfect success.

Candied ginger! I haven’t ever had non-crystallized ginger, so I was excited to try something entirely new. These pack a flavor punch and are a great little snack. I have to figure out how to incorporate them into other dishes, too.

Bottom line? Thank you Ali! What a great collection of goodies :)

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Guest Post Thursday – Grilled Tilapia With Pineapple Coconut Salsa With Steve Of The Black Peppercorn

Please welcome Steve of The Black Peppercorn today! If you are into international flavors, glorious finger food and some kick-butt cookies, Steve is your man.  I started out a silent admirer, but recently have gotten to know Steve a little, and he’s an all around great guy with deep knowledge of international food and access to an Asian grocery store around the corner that I couldn’t be more jealous of! Keeping with the tropical guest post theme, he’s bringing along a wonderful fish recipe.

Hello, my name is Steve and I am thrilled to be guest posting on Kiri’s website. I adore Kiri’s blog and over the course of time I have gotten to know Kiri, I have discovered we share a similar love of international cuisine. I regularly find myself learning new ingredients or dishes on Healthy Foodie Travels.

I am the author of The Black Peppercorn. In July it will be my one year anniversary of food blogging and it has been a fun ride, meeting many new friends. The foodie community is awesome! I love to grill, smoke and cook international dishes and today’s recipe is something tropical and grilled.

Are you ready to head out to the islands??

Tilapia is a very mild fish that picks up the flavours of the Island Spice Rub nicely. The recipe for the Island Spice Rub is found here. The spice blend gives the fish a medium amount of heat, which is offset by the bright and fruity pineapple coconut salsa.

Grilled Tilapia with Pineapple Coconut Salsa

Ingredients

  • 4 tilapia filets
  • 4 tbsp Island Spice Rub
  • 1 pineapple, cored, peeled and diced
  • 1 cup fresh shaved coconut
  • 1 or 2 jalapeno, seeded and minced
  • 2 tbsp fresh mint, thinly sliced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1 tbsp honey

Directions

  1. Make the salsa by tossing the pineapple, shaved coconut, jalapeno and mint in a bowl. In a small bowl, whisk together the lime juice, oil and honey. Pour the dressing over the salsa and mix until evenly coated. Keep in the fridge until ready to serve.
  2. Pat the tilapia with a paper towel to ensure the fish is dry. Rub the Island Spice blend all over each filet of fish.
  3. Set the grill to medium (300F). Fold up a paper towel and dip it in oil. Using grill tongs, grab the paper towel and brush a light amount of oil on the hot grill grates.
  4. Place the tilapia on the grill and close the lid. After about 4-5 minutes, gently and carefully flip the tilapia over. Lower the lid and cook for another 4-5 minutes.
  5. The fish is done when it is white in the middle and is flakey.
  6. Serve immediately with the pineapple coconut salsa.

Instructions to prepare fresh shaved coconut: Purchase a whole coconut. Hit the coconut with a hammer or the dull end of a cleaver until it cracks open. Completely open the coconut and drain the coconut water (or drink it as it tastes amazing!). Using a butter knife or other utensil, pry the coconut flesh from its shell. Peel the brown skin off the coconut flesh with a potato peeler. Make coconut shavings by peeling the side of the flesh into thin strip

Does that sound delicious or what? I don’t experiment with rubs nearly enough and I’ll take this as an opportunity to start. Thank you Steve! :) It’s been wonderful having you here.

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

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Nutella Strawberry Poptarts For A Romantic Morning

It’s not often that my wife invests more than a cursory glance at food blogs, and even rarer that she essentially presents a recipe to me with puppy eyes and makes noises about how that would be soooo delicious. Well, that’s what happened with this gorgeous recipe from The Novice Chef. Now, I do like me some Nutella. And it just so happened that our 2.5 year wedding anniversary was around the corner and I had planned a date day out, movie and all. Except, you know, this recipe involves baking, and that is where I broke into a cold sweat.

But I love my wife. And there was Nutella involved. So I braved all elements and did my very best. It wasn’t the prettiest thing ever, but it was delicious. I made only the slightest modifications to the original recipe, one being that I apparently didn’t roll the dough enough or that I simply got a different amount of dough, so I ended up with 5 instead of 6 poptarts. One broke in half when I took it out of the oven so clearly it was meant to be and divided perfectly.

Ingredients:
-1 egg yolk
-1 teaspoon water
-1 frozen pack of two pie shells
- 5 heaping teaspoons Nutella
- 5 heaping teaspoons strawberry jelly
- 2 large strawberries, sliced lengthwise and carved into hearts
- Swerve granulated sugar substitute

Directions:

1. Preheat oven to 350°F and cover a cookie sheet with parchment paper. Roll out pie crust thinly and cut out 2.5 inch x 3.5 inch rectangles. In my case, that’ll yield 10 rectangles, 5 of which I cut a heart out of (I used the strawberry hearts I sliced to make sure to get the right size & shape for the heart cut-outs.

2. On the 5 whole rectangles, first spread Nutella, leaving a 1/4 inch border around the edges, then add the jam, again making sure to leave a 1/4 inch border. It will get messy otherwise.

3. Layer on the rectangles with the carved out hearts and seal the edges with a fork or your fingernails. Place a strawberry heart into the heart space you cut out of the top dough layer.

4. In a small bowl, whisk together egg yolk and 1 teaspoon water, then brush on the mixture on top of the poptarts. Sprinkle with sugar substitute.

5. Bake for 14 minutes. Transfer to a cooling rack. Let cool for 5 minutes and then serve! They may crumble, but it’s so, so good!

What’s your favorite poptart filling? Have you ever made romantic breakfast?

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Mashed Kohlrabi

It’s kohlrabi season, and so my CSA shares are full of them. I am very used to kohlrabi from growing up in Germany, but we don’t usually do a whole lot to it. Since getting them in my CSA, I’ve started experimenting, including a kohlrabi curry. This time around, I adapted this lovely recipe for mashed kohlrabi that uses the whole plant to fit the ingredients I had at hand, and this will become a staple recipe, I think.

Ingredients:
- 3 kohlrabi bulbs with leaves
- cooking spray
- 4 spring onions
- 2 cloves garlic
- 3 ounces sliced mushrooms
- 3 tbsp light plain soy milk
- salt and pepper to taste

Steps:
1. Bring a pot of water to a boil. Peel the kohlrabi bulbs and dice them. Wash the leaves, pat them dry and chop them.

2. Add kohlrabi chunks to the boiling water and simmer at medium heat for 15 minutes.

3. Meanwhile, heat a large, sprayed pan and chop the onion.

4. Cook onion for about 5 minutes. Chop garlic and add to the pan.

5. Add the mushrooms and  kohlrabi leaves to the pan an cook covered for about 10 minutes.

6. Add everything, including drained kohlrabi chunks, to a food processor and process until you have a nice creamy mixture. You may need to add a bit of water if it seems to thick.

Delicious, flavorful, and so healthy! I think this would also work great over grains or even pasta – play around with it!

Do you like kohlrabi? Any unusual methods of preparation you can recommend?

Posted in Mondays - Healthy Foody Eats Locally, Recipes | Tagged , , , , , , , | 12 Comments

Guest Post Thursday – Virgin Island Coconut-Pineapple Cake From Vicki Of Wilde In The Kitchen

Today I am especially proud to welcome Vicki Wilde from Wilde In The Kitchen here as a guest poster! I have long since admired her beautiful recipes, and if you’ve never been to her blog, let me recommend her Why Bother? series in which she makes staples we tend to buy herself – and they inevitably look so, so much better. I am extra happy because Vicki decided to bake for today’s post, and as you all know, baking is better left to my guest posters than to me. So have a glorious Carribean cake!

Hi!  I’m Vicki from Wilde in the Kitchen.  I was so excited when Kiri asked me to guest post on her site because we share two common interests.  We both have the same love of cooking and travel.  I also love that her recipes are healthy and full of flavor.

For my guest post, I decided to finally make a dessert from one of my many Caribbean cookbooks.  Boyfriend and I have been to the Caribbean many, many times, visiting a different island on each trip.  On each of these visits, I’ve picked up a local cookbook to remember my travels and bring the taste of the tropics home.  The recipes within the books range from spicy chicken to citrusy seafood to sun-colored beverages.  I’ve made several of the main dishes for dinner but hadn’t tried any of the desserts, it was time to change that.

After paging through the cookbooks, I settled on this pineapple coconut cake.  The fruit and spices in this cake really reminded me of the tropical flavors that I craved when not on vacation.  I changed up the recipe a little and enhanced the coconut flavor by replacing the butter with coconut oil.  One bite of this cake will transport you on vacation.  Just close your eyes and bask imagine you’re relaxing in the sand.

Virgin Island Coconut-Pineapple Cake
Adapted from Don’t Stop the Cook

This cake gets crunchy around the edges and stays moist and sweet in the center.  Be sure to get the pineapple chunks in natural juices rather than in heavy syrup.  This will keep the flavors light and the added sugar low.  Serve with a scoop of vanilla or coconut ice cream and you’ve got a bite of the Caribbean for dessert.

1 1/4 cups all-purpose flour
3/4 cup dark brown sugar
2 tsp baking powder
1 tsp ground allspice
1/2 tsp salt
2/3 cup shredded coconut 1/2 cup coconut oil
2 eggs, lightly beaten
1 – 1 oz can pineapple chunks, juice drained

Coat a 9-inch loaf pan with cooking spray.  Preheat oven to 350 F.

Combine flour, brown sugar, baking powder, allspice and salt.  Add shredded coconut and stir to coat.  Add coconut oil and stir until combined.  Add beaten eggs and stir.  Fold in pineapple chunks.  Pour batter into prepared loaf pan.  Bake for 50 minutes.  If you see that the cake is getting too brown after 40 minutes, cover the cake with foil.

Once the cake is baked through, remove from the oven and let cool in the pan on a wire rack.  After about 15 minutes, remove from the pan and place on your serving platter.  Decorate with additional shredded coconut and powdered sugar.  Serve warm slices with vanilla or coconut ice cream.

Thank you so much Vicki! Coconut always wins me over, and what a beautiful cake :) It was an honor having you grace my blog today.

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at healthyfoodietravels@gmail.com!

 

Posted in Recipes, Thursdays - Guest Post | Tagged , , , , , , , , , , | 20 Comments

Grilled Tilapia Tacos With Salsa Fresca And Lime Crema

It’s time for another lovely recipe from the sustainable seafood class I took. You have to understand that I had ever encountered a fish taco before May 2010, and I remember the specific moment and location. I was at a conference in San Diego and my mother in law had recommended a place that made fish tacos. I went. I ordered. I tasted. I knew it was love.

This version comes with a fantastic lime crema that managed to really make these special and compete with the likes of yellowfin tuna carpaccio and candied king salmon. So here goes!

Ingredients:
For tacos:
-
1lb farm-raised tilapia (we are doing sustainable seafood after all!)
- juice of one lime
- 1/4 cup extra-virgin olive oil
- 1/2 tsp freshly ground cumin seeds
- 1/4 tsp ancho chile powder
- 1/4 tsp fine sea salt
- 8 6-inch tortillas

For lime crema:
- 1/2 cup fat free sour cream
- 1 whole green onion, thinly sliced
- 1 tbsp freshly chopped cilantro
- juice of 1.5 limes
- 1/4 tsp lime zest
- 1/2 tsp salt

For salsa fresca:
-
2 medium ripe red tomatoes, diced
- 1/4 cup diced white onion
- 1 jalapeno, seeded, minced
- 1 tbsp fresh chopped cilantro
- juice of to limes
- salt and pepper to taste

Steps:

1. Combine the salsa ingredients. Adjust taste with salt and pepper, then let rest for one hour.

2. Whisk together sour cream, green onion, cilantro, lime juice, zest and salt. Let stand for minimum of 30 minutes at room temperature to develop flavor.

3. Place tilapia fillets in a non-reactive container. Whisk together lime juice, cumin, chile powder, salt and oil and pour over the fish fillets. Let marinate at room temperature for 15 minutes.

4. Preheat grill to medium-high and spray or brush with canola oil.

5. Season fillets with salt and pepper on both sides and place on grill. Coo until the fish releases easily from the grill, about 3 minutes. Turn, cook for another 3 minutes. Transfer onto a warm platter and let rest for 5 minutes, then flake with a fork.

6. Brush tortillas with canola oil, warm on the grill for about 2 minutes per side. Serve everything and assemble to taste!

Is there a moment and place in time you remember for your first taste of a dish? What is your favorite way to make fish tacos?

Posted in Recipes, Special Events | Tagged , , , , , , | 33 Comments