Posts Tagged ‘lime juice’

Unrecipe of the Week: Fish Tacos With Avocado Mango Salsa

April 27, 2016

Taco Tuesday got an upgrade at our house last night, with these…

Fresh roasted cod, and a bright mango, avocado salsa were a welcome change from the usual ground beef and guac version.

A quick trip to Whole Foods with nothing in mind provided inspiration for this creation. The cod was on special at the fish counter, and the first display in the adjacent produce area featured avocados and mangos, sitting right next to each other. It didn’t take much more than that to get my thoughts racing. A little cilantro? Perhaps some ginger? Definitely lime juice!

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As Unrecipes go, this is easily adapted to suit your taste. We don’t know which part of this one is the best; that it is healthy, tasty or that it came together in about 15 minutes! Give it a try and tell us what you think…

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Fish Tacos With Avocado Mango Salsa

For the fish:

Season any meaty white fish with salt, pepper, ground cumin and a drizzle of olive oil. Squeeze some lime juice over it and broil it until the flesh is opaque and the fish is flakey. We used cod, but tilapia, halibut or mahi mahi would work equally well.

Studio shot of avocado

Studio shot of avocado

For the salsa: 

Peel and cut 1 mango and 1 avocado and put it in a bowl. Add a little finely minced fresh ginger, and a handful of chopped cilantro. Squeeze the juice of a lime over it and mix. We added some black pepper and some cayenne pepper, but if you prefer, you can dice a little fresh jalapeño instead. If you don’t have a raw onion hater in the house (that would be me!), add some finely  diced red onion to the mix.

To serve, place the fish and the salsa on a warm whole grain tortilla. We added a little toasted pinenut cous cous, roll it up, and enjoy!

Photos: Glasshouse Images

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Unrecipe of the Week:

September 16, 2012

This week’s challenge was to use everything in my CSA box. The lemongrass posed a bit of a challenge, but I persevered and found an easy way to use it.

It’s Saturday night, which often means shrimp for some crazy reason. Tonight, I marinated them in a soy, honey and sesame oil combination, which also used garlic, ginger and the lemongrass. I served them in radicchio cups with a chopped salad of arugula and radicchio, and a squirt of lime juice.

It was fast, simple and flavorful. The presentation was pretty enough for guests. Sorry to say it got gobbled up faster than Instagram could document it!

Marinated Shrimp in Radicchio Cups:

In a mixing bowl, blend 2 diced garlic cloves, a chunk of peeled and diced ginger, and a couple of tablespoons of chopped lemongrass stems. Add about 1/3 cup of soy sauce, a couple of tablespoons of sesame oil and a tablespoon or so of honey. Whisk the mixture together and add the peeled and deveined shrimp. Allow to marinate about 20-30 minutes in the refrigerator.

In the meantime, prepare the outer leaves of radicchio to form little bowls to hold the shrimp.

Chop up some arugula and radicchio and fill the lettuce cups.

Heat a little vegetable oil in a wok or frying pan. Add the shrimp (without the liquid) and sauté for about 3 minutes until cooked. Add one red pepper, diced, and cook another minute or so.

Spoon the shrimp mixture into the radicchio cups, and squeeze a little lime juice over it.

Enjoy!

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Unrecipe of the Week

September 13, 2012

This delicious relish is the perfect accompaniment to simple roasted chicken.

It’s a little bit sweet, and a little bit hot, with a hint of smoky pancetta to enhance the flavors.

Spicy Corn and Pancetta Relish

Cook about 1/2 pound of pancetta, cut into small pieces in a little olive oil until it is brown and crisp. Remove with a slotted spoon and drain on paper towels.

Add 1 diced medium onion to the pan, and sauté until transparent. Add 2 or 3 finely diced garlic cloves and a chunk of finely diced fresh ginger,to the mixture. Add 1 diced red pepper and one diced green pepper and cook until they are starting to soften, about 2 minutes.

Sprinkle with salt and pepper to taste.

Mix in the juice of 3-4 limes*, 1/3 cup of brown sugar, ¼ to ½ teaspoon of cayenne pepper. Add 1/8-1/4 teaspoon of red pepper flakes, depending on how hot you like it. Stir and bring to a simmer, allowing the brown sugar to melt. Add the zest* of 2 limes, cut into strips.
Add 2 cups of corn kernels to the pan and cook until tender.

Stir in the cooked pancetta, and adjust seasonings.

Transfer the mixture into a bowl to cool. Stir in one small bunch of chopped cilantro and ENJOY!

*Use a vegetable peeler to remove the zest from 2 of the limes before you get started. Slice them into thin strips and blanch them in boiling water for 1 minute and set aside until needed.

photo:Glasshouse Images

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Unrecipe of the Week

August 22, 2012

Last night I got home from work totally exhausted and not in the mood for spending much time preparing dinner. I had a few things laying around the kitchen from the night before that I whipped into a great hearty dinner salad.

I love when everything comes together in a way that is worth replicating in the future!

On a bed of baby arugula, I diced leftover chicken breasts, several heirloom tomatoes, and an avocado. I drizzled it with a quick pesto made of a handful of cilantro*, a garlic clove, a little olive oil, the juice of ½ a lime, and some sea salt.

I tossed it with the other ½ of the lime juice and added a crumble of soft goat cheese, and grind of black pepper.

It doesn’t get much easier, or tastier than this!

*I had cilantro on hand, but any hearty green would work just as well: parsley, arugula, basil, spinach, kale…you name it!

Instagram Photos: Indigo Jones

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