Posts Tagged ‘tomato’

Unrecipe of the Week: Fish Tacos

August 21, 2013

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Here is a light, summery variation on tacos. They are simple and healthy, and rely on fresh, zesty flavors, rather than the heavy beans, sour cream and cheese often found in the meat variety. The fish is marinated, and they are served with a simple slaw and diced vegetables. A typical “unrecipe”, they are easily customizable to suit your tastes.

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For the fish:

Marinate any white fish (Cod, flounder or tilapia for example. I used tilapia ) in the juice of 2-3 limes, a tablespoon or two of oil, a clove of garlic finely chopped, and cumin, cayenne pepper, salt and black pepper to taste.  Coat the fish and allow it to marinate in the refrigerator for at least 15 minutes, or up to an hour or two. If you try to marinate it too long, the citrus may cause it fall apart.

Grill or broil the fish until cooked through. Set aside.

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For the slaw:

Finely shred 1 napa cabbage and chop a big handful of cilantro. Toss with a little lime juice and olive oil and season with salt and pepper.

You can add a bit of chopped red onion to the slaw, but I chose to serve them on the side, since I dislike raw onions so much!

Dice avocado, and fresh tomatoes for additional fillings, or use guacamole and salsa if you prefer.

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To serve:
Heat flour or soft corn tortillas and cover with a kitchen towel to keep warm.
Place a piece of the fish on the taco, add some slaw, and avocado, and tomatoes, sprinkle it with a little hot sauce, roll it up, and enjoy!!
If you are feeling ambitious, try our recipe for fresh flour tortillas here:

The highlight of our meal was someone seeing these shots on instagram, and running over to join us for dinner!

photos: indigo jones instagram

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Unrecipe of the Week

July 13, 2011

This week, I have been making lettuce-less salads for lunch. So far, this is my favorite:

 Cucumber Salad with Mint and Tomatoes

Chop ½ a cucumber, 2 small stalks of celery and a small tomato.

Add a handful of chopped parsely and fresh mint leaves.

Mix in ½ cup beans and 1/8 cup feta cheese crumbles.

Drizzle with olive oil and the juice of one lime.

Season with  sea salt and pepper.

Toss and enjoy!

photo: Glasshouse Images

In partnership with Glasshouse Images

Unrecipe of the Week

August 14, 2010

It’s the perfect time of year to make Gazpacho, the Spanish spicy tomato based soup that is served cold. The green market is filled with great things, so feel free to improvise!  The secret to this “unrecipe” is to puree the vegetables separately, so the texture stays chunky.

Gazpacho

Chop 2 red peppers, cored and seeded, 4 tomatoes, 1 red onion and 1 large seedless cucumber. Puree each one in a blender or food processor, and put into a large bowl.

Add 3-4 cloves of garlic minced finely.

Add ¼ cup of olive oil, and ¼ cup of white wine vinegar. Mix together and add tomato juice until it reaches the consistency of a thick, chunky soup (about ¾ of a bottle).

Season with coarse salt and pepper to taste.

Chill for several hours or overnight to allow the flavors to combine.

Enjoy!

photo: Glasshouse Images

Unrecipe of the Week

August 31, 2009

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Looking for a low calorie alternative to pasta, that uses all the delicious vegetables of the season? Try using julienned zucchini as a base for a delicious fresh tomato sauce that takes minutes to prepare.

Zucchini “Pasta” with Fresh Tomato Sauce

Julienne zucchini, or use a peeler to shave into ribbons (about 1 zucchini per person)

Dice a couple of garlic cloves

Sauté the garlic and zucchini in olive oil for about 2 minutes, just to slightly soften (do not over cook!!!!)

Remove from pan

Sauté diced fresh plum tomatoes until soft. Stir constantly, and lower heat to allow tomatoes to form a rustic sauce

Season with salt and pepper to taste

Add a handful of fresh basil, cut into strips

Put the zucchini into bowls and spoon the tomato sauce over it.

Sprinkle with freshly grated parmesan cheese.

I love to add shrimp to this dish. Just sauté the shrimp in olive oil with garlic, salt and pepper. Add it to the tomato sauce and serve.

Enjoy!
Tip: Can’t live without a little pasta? Try thinking of the vegetable portion as the meal, and adding a little pasta to it as a condiment. It gives the dish a little heft without adding too many calories.

photo:Glasshouse Images


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