- 1/2 cup chopped peeled mango
- 1/2 cup chopped green tomato
- 2 tablespoons finely chopped red onion
- 4 teaspoons chopped fresh cilantro
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 2 (6-ounce) tilapia or cod fillets
- Cooking spray
- 1/2 teaspoon Old Bay seasoning
- 4 (8-inch) whole-wheat flour tortillas
- 1 cup mixed salad greens
1. Make salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.
I love you
Be as creative as you like with the fishes. Mix and match as you see fit.
- 1 lobster or 2 lobster tails
- 6 medium size raw shrimp
- 6 small clams
- 6 mussels
- 1/2 lb chorizo or smoked sausage
- 1 1/2 lbs chicken cut up
- 1/2 cup olive oil
- 2 oz cubed pork
- 1/2 cup onions
- 1 tsp garlic
- 1 G or R pepper cut into strips
- 1 lg tomato chopped
- 3 cups long grain rice
- 1/4 tsp saffron
- 6 cups boiling water
- 1/2 cup peas thawed
- 2 lemons
- Shell Shrimp but keeps tails on
- Cut lobster into serving pieces
- Clean mussels and clams
In the same skillet:
- Season chicken and then brown pieces – remove when cooked
- Cook sausage, slice and brown slices. – remove when cooked
- Cook lobster 2 – 3 mins – remove when cooked
Remove remaining oil from pan. Add olive oil and brown pork cubes. Add the vegetables and cook until is is thickened
- Heat oven to 400°
- In 14″ pan or paella pan combine sofrito, rice, salt and saffron
- Pour in boiling water and bring to boil, stirring constantly – then remove from heat immediately
- Arrange the meat and fishes on top of the rice
- Scatter peas on top
- Set pan on the floor (or bottom) of oven. Bake uncovered 25 – 30 minutes
- Do NOT stir paella once it is in the oven
- When done, remove from oven and drape a kitchen towel over paella and let it rest 5 – 8 minutes
- Garnish with lemons and serve.
I love you
This is a simple Shrimp Salad recipe, only it’s served in avocado halves and laid on a bed of endive leaves.
- 1/2 lb of shrimp, cooked and coarsely chopped (not too teeny) – or use the teeny tiny shrimp and don’t cut them at all
- 1/2 cup chppped celery
- 1/4 cup minced red onion
- 1 – 2 teaspoons of lime juice
- 1 Tbsp chopped cilantro
- 3 Tbsp mayonnaise
- Salt & Pepper to taste
- 2 ripe avocados
Mix ingredients together with shrimp, place a large spoonful into avocado half. Place avocado on a bed of 3 – 4 endive leaves fanned out.
*Tip–If you use lime – then use cilantro & red onion – it gives a tropical taste. If you use lemon – then use parsley & white onion.
**This isn’t my photo, I swiped it off the Internet. I leave the skin on the avocado, or it mushes apart when you start to fork the shrimp salad out of it.
Enjoy! I love you!
1/2 c Orange juice
1 tb Hoisin sauce
2 tb Soy sauce
1/4 c Sherry
1 ts Grated fresh ginger
2 Green onions, chopped
1 lb Catfish filets
In a small bowl or measuring cup, combine the orange juice, hoisin
sauce, soy sauce, sherry and ginger. Mix well. Add the onions. Spray
a large, non-stick skillet with vegetable oil spray. Heat over high
heat until hot. Add the fish fillets and cook for 1 minute on each
side. Add sauce and boil 1 minute. Turn fillets and boil 2 minutes
longer. Remove fish to a serving platter. Boil sauce 1 minute
longer, until it is reduced and slightly thickened. Pour over fish.
I love you