Know what happens when your appetite comes back after months of being not so good?
A lot of eating.
I’ll be lucky if I don’t weigh 300 lbs by Labor Day.
Everything looks good and tastes better. Right now there is a chicken roasting in my oven (Jamie Oliver’s herb roasted chicken. Can’t find a link. E-mail me for the recipe.). It smells heavenly and is the perfect dish for this rainy cold ( 55 degrees in late May? Al Gore, you are mistaken.) day. I’m starting to get my cooking groove back.
More normal! Hooray!
When I was in Denver a couple of weeks ago, my friend Candy made fish tacos and they were delicious. I decided to try them when I got home and finally got around to it on Sunday night after the piano recital. It really comes together very easily and the marinade time is short so even, if like me, you wait until 6pm to start, you will still eat at a reasonable time. I cobbled together a few different recipes so feel free to add your own touch. It’s impossible to mess this up! (Just don’t overcook the fish!)
Grilled Fish Tacos
Get 1.5 lbs of some firm fleshed white fish. I used tilapia, but you could use cod, halibut, mahi-mahi or any other kind you fancy as long as it is sturdy enough to hold up to grilling without falling apart. Mix the juice of one lime, a tablespoon or so of chili powder, a minced seeded jalapeno pepper (leave the seeds if you want it spicy), about a 1/4 cup of canola oil and some chopped cilantro (totally optional if you are one of those people who thinks it tastes like soap). Pour the marinade over the fish (I used a zip-lock bag) and leave for about 30 minutes.
Heat up your outdoor grill or use your grill pan. Remove the fish from the marinade and grill for 3-4 minutes on each side. Keep warm.
There is no end to the toppings you can serve with this. Candy cooked some cabbage and onions together. It was really good, but I wanted a little more crunch so I mixed 1/2 head of shredded cabbage with 1 tsp sugar, 1/2 tsp salt, the other half of the minced chili, 2 tablespoons lime juice, chopped cilantro and a few grindings of black pepper. Set aside for at least 30 minutes to let the flavors come together. This is a good thing to do while the fish is marinating.
I also sat out avocado, salsa, sour cream, refried black beans, and shredded cheese. I served all of this on small corn tortillas that I quickly warmed in a non-stick skillet.
PS: If you would, say a little prayer for me today. I have my first little speaking engagement tonight and although it’s no big deal, I’m a little nervous. I’m much more comfortable pecking away at this keyboard. Pray that I’d say something of substance and maybe not fall down while I’m doing it:)