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Mojito Grilled Fish Tacos with Strawberry Salsa

Mojito Grilled Fish Tacos with Strawberry Salsa

After enjoying snacking on the strawberry and avocado salsa I knew that I wanted to try using it in something and of course tacos were on my mind. I figured that white fish tacos would be perfect but I did not think that my staple fish tacos, the chipotle lime fish tacos were quite the right fit. My next choice was some cilantro lime fish tacos but I wanted to try something a little different. After contemplating for a while and my mind wandered and I found myself thinking about how good a nice cool and refreshing strawberry mojito would be. With that thought, inspiration struck and mojito fish tacos it was!

Mojito Grilled Fish Tacos with Strawberry Salsa

I have used alcohol in marinades and sauces before such as in my favourite tequila lime shrimp or the tequila lime grilled chicken so pulling out the rum for the marinade for fish tacos was not a stretch. With the mojito theme in mind the base of the marinade seemed obvious starting with the lime, rum and mint. From there I continued to build up some flavour with garlic, cumin, green onions and cilantro and I finished things off with a touch of heat from some jalapeno peppers.

Mojito Grilled Fish Tacos with Strawberry Salsa

After marinating the fish, it simply needs to be thrown onto the grill for a few minutes to cook and then it is broken up a bit before assembling the tacos. Since the strawberry and avocado salsa was already packed with flavour I kept the toppings simple and I only really added some crumbled queso fresco, cilantro and a squeeze of fresh lime juice. The mojito grilled fish was really tasty and the flavours worked well in taco form with the strawberry salsa. What a perfect way to enjoy strawberry season! Despite the fact that I immensely enjoyed the strawberry salsa, I am absolutely sure that the mojito grilled fish would be perfect in tacos with pretty much any toppings. I definitely will be keeping this recipe close at hand!

Mojito Grilled Fish Tacos with Strawberry Salsa

Mojito Grilled Fish Tacos with Strawberry Salsa

Grilled fish tacos marinated in a mojito inspired marinade with lime, mint and rum served with a summery strawberry and avocado salsa.


Servings: makes 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Printable Recipe
Ingredients
  • 1 pound white fish such as tilapia, cod, etc.
  • 1 tablespoon oil
  • 1 lime, juice and zest
  • 2 tablespoons rum (optional)
  • 1 jalapeno, finely diced
  • 1 clove garlic, chopped
  • 1 green onion, finely sliced
  • 1 handful mint, chopped
  • 1 handful cilantro, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 8 (4 inch) tortillas
  • 2 cups strawberry and avocado salsa
  • 1/2 cup queso fresco or feta, crumbled
  • 1 handful cilantro
Directions
  1. Marinate the fish in the oil, lime juice and zest, rum, jalapeno, garlic, green onion, mint, cumin, salt and pepper for 10-20 minutes.
  2. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
  3. Flake the fish and serve in tortillas garnished with strawberry and avocado salsa, crumbled cheese and cilantro or your favourite taco toppings.

Enjoy with a
Mojito

Similar Recipes:
Chipotle Lime Fish Tacos
Tequila Lime Shrimp
Tequila Lime Grilled Chicken
Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Crispy Rolled Shrimp Tacos
Trout Amandine
Calamari Tacos with Salsa Naranja
Blackened Catfish Tacos
Cilantro and Lime Fish Tacos
Carne Asada Tacos

Strawberry and Avocado Salsa

Strawberry and Avocado Salsa

The local strawberries are here and so far I have been enjoying them by the bowlful whether with a bit of good balsamic vinegar or on vanilla yogurt or just themselves. As I was contemplating what I wanted to do with strawberries this year I noticed that I kept jumping to ideas for sweet dishes and when I realized that I almost immediately took it as a challenge to use strawberries in a savoury dish. The challenge did not last too long however as I quickly thought that fruit often works well in salsas and I liked the sound of a savoury strawberry salsa. With the strawberries being so perfectly ripe, I of course wanted a fresh salsa and I kept things nice and simple. I figured that cool and creamy avocado would be a great pair with the strawberries and I finished things off with some staple salsa ingredients including jalapeno pepper, red onion, lime juice and fresh chopped cilantro. The savoury strawberry salsa turned out really well and in addition to just eating it by the spoonful, I am thinking that it would be perfect with fish tacos or with cinnamon tortillas chips.

Strawberry and Avocado Salsa

A fresh summery, bright and colourful strawberry salsa, that is just perfect in fish tacos or served with cinnamon tortilla chips.


Servings: makes 2 cups

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 1 1/4 cups strawberries, cut into small pieces
  • 1/2 cup avocado, cut into small pieces
  • 1 jalapeno, finely diced
  • 1/4 cup red onion, finely diced
  • 1 lime, juice and zest
  • 1 handful cilantro, chopped
  • salt and pepper to taste
Directions
  1. Mix everything.

Use in:
Mojito Grilled Fish Tacos with Strawberry Salsa

Similar Recipes:
Pico de Gallo
Cod with Strawberry Salsa
Mango and Banana Relish
Blueberry and Basil Habanero Salsa
Grilled Pineapple Salsa
Tomatillo Pico de Gallo

Bulgogi Cheesesteak Sandwich

Bulgogi Cheesesteak Sandwich

Not too long ago I tried an experiment by using daeji bulgogi, a Korean spicy BBQ pork in a Vietnamese style banh mi sandwich that I particularly enjoyed. While I was contemplating banh mi recipe I could not help but think about other sandwiches that Korean bulgogi would be good in and one thought led to another and before I knew it I was thinking about a bulgogi cheesesteak sandwich! The basic idea was to use beef bulgogi in a Philly cheesesteak style sandwich with sauted onions, peppers and melted cheese. This recipe is pretty simple, you just make the bulgogi, saute some onions and peppers, assemble the sandwich, melt the cheese and you are good to go! I have to say that the complex flavours of the bulgogi that balances sweet and salty worked very well in a cheesesteak sandwich with sauteed peppers and onions, all covered in melted cheese! If you prefer your sandwich to be on the spicier side a tablespoon of gochujang sauce would be the perfect way to add some heat!

Bulgogi Cheesesteak Sandwich

Bulgogi Cheesesteak Sandwich

Korean style sweet and salty marinated beef done 'cheesesteak' style with sauteed peppers and onions and melted cheese.


Servings: make 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 batch bulgogi, cooked
  • 4 teaspoons sesame seeds, toasted
  • 4 sandwich buns, sliced open
  • 8 slices provolone
Directions
  1. Heat the oil in a pan over medium heat.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the peppers and saute until just tender, about 5-7 minutes.
  4. Remove from heat and mix in the bulgogi and sesame seeds.
  5. Fill the buns with the bulgogi mixture, top with cheese and broil to melt.

Similar Recipes:
Philly Cheese Steak Sandwich
Black and Blue Steak Sandwich
Spicy Pork Bulgogi Banh Mi
Grilled Roast Beef and Cheese Sandwich
Roast Beef with Caramelized Onions on Gorgonzola Toast

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

New things are quickly starting to show up at the farmers market these days which I took as a subtle reminder that I should get my asparagus fix on sooner rather than later! With that in mind I realized that it was time to finish the recipe that had been on my mind for the last few weeks for a warm asparagus and mushroom salad. I wanted to combine two of my favorite foods, asparagus and mushrooms in salad that was served warm over salad greens. I often like to include whole grains in my salads and I was pretty determined to use wild rice but I was unsure as to where to go from there. My uncertainty was solved the other day when I used the dill in the cod wrapped in crispy potatoes with a dill and caper sauce which reminded me of how much I enjoy the mushroom and dill flavour combo and everything else kind of fell into place. I finished the salad off with a balsamic vinaigrette and some crumbled feta, though I had also been contemplating using either goat cheese or blue cheese. For method of cooking I went with my favourites and roasted the asparagus to bring out its full flavour and sauteed the mushrooms until they started to caramelize. In the end, I was quite pleased with the results! The flavours all went wonderfully together and I particularly liked the way the warm asparagus and mushrooms worked with your more ordinary cool salad greens.

Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hours

Printable Recipe
Ingredients
  • 1/2 cup wild rice
  • 1 1/4 cups broth, chicken or vegetable
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 8 ounces mushrooms, cleaned and sliced
  • salt and pepper to taste
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 pound asparagus, trimmed
  • 1 handful dill, chopped
  • 1/4 cup balsamic vinaigrette
  • 4 cups salad greens
  • 1/4 cup feta or goat cheese or blue cheese, crumbled
Directions
  1. Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
  2. About 30 minutes in, heat the oil in a pan.
  3. Add the onion and saute until tender, about 3-5 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
  6. Meanwhile, toss the asparagus in the oil along with some salt and pepper.
  7. Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
  8. Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
  9. Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

Similar Recipes:
Roasted Asparagus and Red Pepper Farro Salad
Grilled Asparagus and Halloumi Salad
Mushroom and Leek Wild Rice Salad
Warm Mushroom, Sun Dried Tomato and Goat Cheese Salad
Asparagus, Halloumi and Chickpea Farro Salad
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Cod Wrapped in Crispy Potatoes with a Dill and Caper Sauce

Cod Wrapped in Crispy Potatoes

With me wanting to get more fish in my diet I have been keeping an eye out for new dishes and not too long ago I came across this recipe for cod wrapped in crispy potatoes on Kalofagus which caught my eye. I liked the idea of fish wrapped in crispy potatoes, I mean you really cannot go wrong with crispy fried potatoes! In fact this dish immediately made me think about fish n chips where instead of being fish in a crispy deep fried batter with a side of fries you roll them into one to get the best of both worlds and it has the added bonus of being a bit healthier as well!

I very often like to use capers and lemon with fish and this dish has both covered by placing a lemony caper sauce in between the fish and the potato wrapping. Another flavour that I often like like to include with the capers and lemon is dill so I tweaked the recipe a bit by using a bunch of dill in the sauce.

Wrapping the fish in the layer of potatoes can by a little tricky but once you get the hang of it, it is pretty easy. First you need to slice the potatoes very thinly and a mandolin comes in really handy here. Next you need to cook the potatoes in oil until they soften up enough that you can bend them to wrap them around the fish. When you are ready to wrap the fish in the potatoes you want to lay the potatoes out on your working surface in such a way that they overlap each a bit on the sides and interlace on the ends.

Going through the trouble of wrapping the fish in the potato slices was definitely worth it as the final product is fantastic! The potato wrapping does get nice and crispy and when you bite through it you get hit by the amazingly fresh and tasty dill and caper sauce only then to finally hit soft and juicy inner fish layer. Since the local asparagus is still readily available I served the cod wrapped in crispy potatoes on a bed of asparagus and I fried up a few lemon slices as well. Feel free to serve some of the extra dill and caper sauce on the side to smother the asparagus in!

Cod Wrapped in Crispy Potatoes

Cod fillets brushed with a lemon, dill and caper sauce, fried in a wrapping of thinly sliced potatoes until golden brown and nice and crispy.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Printable Recipe
Ingredients
  • 1 tablespoon olive oil
  • 2 large russet potatoes, peeled and sliced lengthwise, very thinly
  • 1/4 cup dill and caper sauce - see below
  • 2 (6 ounce) cod fillets, rinsed and pat dry
  • 1 tablespoon olive oil
Directions
  1. Heat the oil in a pan over medium heat.
  2. Add the potato slices in batches, cook until tender, about 2 minutes, and set aside on paper towels.
  3. Place enough of the potato slices down on your work surface to cover the fish in an overlapping pattern.
  4. Spread one tablespoon of the dill and caper sauce over the middle of the potatoes where the fish will lie, top with the fish and another tablespoon of the dill and caper sauce.
  5. Fold the potato slices over to completely wrap the fish and inter-weave the ends.
  6. Wrap the fish in plastic and let chill in the fridge for an hour.
  7. Heat the oil in a pan over medium heat.
  8. Add the fish and cook until golden brown, about 4 minutes per side.


Dill and Caper Sauce

A bright and tasty dill and caper sauce with a touch of lemon.


Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients
  • 1/2 cup dill
  • 1/2 cup parsley
  • 2 cloves garlic
  • 3 tablespoons capers, drained
  • 1/2 lemon, juice and zest
  • 2 tablespoons olive oil
  • pepper to taste
Directions
  1. Puree everything in a food processor.

Similar Recipes:
Halibut Piccata with Baby Artichokes on Quinoa
Fish n Chips
Tilapia Piccata
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Trout Amandine

Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

Summer is here and that means that it is time to get some more grilling on! Up first, I thought that I would start with a light dish in the form of some Vietnamese style grilled lemongrass chicken. The chicken is marinated in a marinade that focuses on some amazingly fragrant lemongrass which as its name suggests has the aroma of lemons. The marinade builds up it flavour with shallots, garlic and ginger and then adds aspects of sweet, salty and spicy in the form of sugar, fish sauce and chilies. After being coated in the marinade the chicken is then left to chill out in the fridge to absorb all of the flavours of the marinade. If you are short on time you can cut the marinade time down but the longer the chicken has to marinate the better and ideally this should be done the night before.

Grilled Lemongrass Chicken

With a few minutes of grilling the chicken is ready. This lemongrass grilled chicken makes for a great appetizer when served with some nuoc cham, a Vietnamese dipping sauce. Cucumbers or even simple pickled cucumbers are a great way to cleanse the palate in between bites.

Grilled Lemongrass Chicken

With summer here now, what are your favourite skewered grilled meat dishes?

Grilled Lemongrass Chicken

Fragrant lemongrass chicken grilled on a stick.


Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 2 stalks lemongrass, peeled and chopped
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1 teaspoon ginger, grated
  • 1 birds eye chili, seeded and chopped
  • 1 tablespoon sugar
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oil
  • 1 pound chicken breast, cut into 3/4 inch cubes
Directions
  1. Mash the lemongrass, shallot, garlic, ginger and chili in a mortar and pestle.
  2. Mix the mashed mixture and the sugar, oyster sauce, fish sauce and oil and marinate the chicken for at least an hour, covered in the fridge.
  3. Skewer the chicken and grill over medium-high heat until golden brown on both sides, about 2-4 minutes per side.


Lemongrass Chicken Rice Vermicelli Salad

If you are looking for something a little more substantial you can easily add the lemongrass chicken to a salad and a Vietnamese style rice vermicelli salad is the perfect way to do it. This salad starts with a base of the lemon grass chicken and rice vermicelli and then it fills out with fresh vegetables including lettuce, carrots, cucumber and beansprouts. Of course there just had to be a healthy dose of fresh herbs and this time I went with mint, though cilantro or basil would also be perfectly at home in this salad as well. For the 'dressing' I went with nuoc cham, a Vietnamese dipping sauce which is particularly nice with its balance of sweet, salty, sour and spicy.

Lemongrass Chicken Rice Vermicelli Salad

Lemongrass Chicken Rice Vermicelli Salad

Grilled lemongrass chicken served over a rice noodle salad with vegetables tossed in a Vietnamese dipping sauce style dressing.


Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 8 (ounces) rice vermicelli, cooked as directed on the package
  • 1 batch lemongrass chicken, warm
  • 2 cups shredded lettuce
  • 1/2 cup carrot, shredded
  • 1/2 cup cucumber, shredded
  • 1 cup bean sprouts
  • 1/4 cup mint
  • 1/4 cup Vietnamese dipping sauce (nuoc cham)
Directions
  1. Assemble salad and enjoy.

Similar Recipes:
Chicken Satay with Spicy Peanut Dipping Sauce
Grilled Tandoori Chicken
Dakkochi (Korean Skewered Chicken)
Yakitori
Sweet Chili Chicken Salad
Vietnamese Caramelized Chicken
Moroccan Grilled Chicken Kabobs

Vietnamese Dipping Sauce (Nuoc Cham)

Vietnamese Dipping Sauce (Nuoc Cham)

One important element of Vietnamese cuisine is nuoc cham or a Vietnamese dipping sauce. Nuoc cham is a fish sauce based dipping sauce that deftly balances sweet, salty and sour aspects and it is really easy to make at home. The basic recipe includes fish sauce, water, sugar and lime juice and chilies and garlic are often added as well. The few minutes that it take to make your own nuoc cham are definitely worth is and when you make your own, you can make it with your prefect balance of sweet, salty, sour and spicy.

Nuoc cham is served with many different dishes including summer rolls.

Vietnamese Dipping Sauce (Nuoc Cham)

A Vietnamese fish sauce based dipping sauce.


Servings: makes 1 cup

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Printable Recipe
Ingredients
  • 1 clove garlic, chopped
  • 1 birds eye chili, chopped
  • 1/2 cup warm water
  • 1/4 cup fish sauce
  • 1 teaspoon rice vinegar
  • 1 lime, juice
  • 1 tablespoon sugar
Directions
  1. Mix everything.

Serve with:
Crab Summer Rolls with Cashew Butter Dipping Sauce
Grilled Lemongrass Chicken
Vietnamese Summer Roll Salad

Similar Recipes:
Thai Spicy Peanut Sauce
Sweet Chilli Sauce
Vietnamese Peanut and Hoisin Dressing

Rhubarb Fool with Gingersnap Crumbs

Rhubarb Fool with Gingersnap Crumbs

After making the rhubarb syrup I had a bunch of rhubarb solids leftover and although they were a little mashed from sieving the syrup from them they were darn tasty and there was no way that I was just going to discard them. In fact they were pretty much a rhubarb compote and I was all set to enjoy them warm over some melting vanilla ice cream until I came across the idea of a rhubarb fool with gingersnap crumbs on Cookin' Canuck and I changed my plans immediately. I am no stranger to rhubarb fools as I have been experimenting with them for a while now but I had not thought to add gingersnap crumbs and now that I had the idea in my head I just had to try it. A fool is a pretty simple concept being cooked fruit with whipped cream and in this case crumbled gingersnap cookies were added. I have to say that I thoroughly enjoyed the way the crunchy gingery crumbs worked with the sweet and tart rhubarb and the pillowy soft whipped cream and trying to find more them was almost like digging for treasure!

Rhubarb Fool with Gingersnap Crumbs

Sweet and tangy rhubarb compote layered with fluffy white whipped cream and crumbled gingersnap cookies.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Printable Recipe
Ingredients
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 cup rhubarb compote, chilled
  • 1/4 cup crumbled gingersnap cookies
Directions
  1. Whip the cream and powdered sugar until stiff.
  2. Assemble in alternating layers of whipped cream, rhubarb compote and gingersnaps.

Similar Recipes:
Rhubarb and Yogurt Fool
Rhubarb Compote
Strawberry Rhubarb Pie
Rhubarb Sour Cream Pie

Grilled Asparagus and Halloumi Salad

Grilled Asparagus and Halloumi Salad

I first came across the asparagus and halloumi cheese combo a few years ago in this grilled asparagus, zucchini and halloumi salad and I have been hooked ever since! Halloumi is a Greek or Turkish cheese that has a high melting point which means that it can easily be fried or grilled. One of my favourite ways to enjoy halloumi in is in a dish called saganaki where the fried cheese is served with a splash of lemon that goes perfectly with the salty cheese. I find that juicy asparagus pairs well with halloumi and it is a combination that I use frequently.

I recently came across a new recipe for grilled asparagus and halloumi on Jungle Frog and I was immediately taken by it. I really liked the simplicity which allows you to focus on the asparagus and the halloumi and a bright lemon dressing goes perfectly with it. This dish could easily be served as an appetizer, a salad or even as a light meal and it is super easy to make. Since I had some lemons out anyways, I sliced and grilled one up to serve with the asparagus and halloumi.

Grilled Asparagus and Halloumi Salad

Grilled asparagus and halloumi cheese served with a lemony vinaigrette.


Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1/2 pound asparagus, cleaned and trimmed
  • 4 ounces halloumi, cut into 1/4 inch thick slices
  • 1 lemon, cut into wedges
  • 2 tablespoons lemon, honey and mustard vinaigrette
  • 2 teaspoons chives, sliced
Directions
  1. Brush the grill (or grill pan) with oil and heat to medium-high heat.
  2. Grill the asparagus until just tender, about 2-5 minutes depending on the thickness, and set aside.
  3. Grill the halloumi cheese and lemon wedges until golden brown on both sides, about 2-4 minutes per side.
  4. Serve the grilled asparagus and halloumi topped with the dressing and chives with lemon wedges on the side.

Similar Recipes:
Asparagus, Halloumi and Chickpea Farro Salad
Grilled Asparagus, Zucchini and Halloumi Salad
Saganaki
Roasted Strawberry Saganaki Salad
Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

Lemon Honey Dijon Vinaigrette

Honey Dijon Vinaigrette

Although store bought dressings can be convenient making your own is surprisingly easy! I find that I enjoy homemade dressings more and I like knowing exactly what goes into them. If you are like me and your tastes and desires change like the wind, homemade dressings are also nice as you can make as much or as little as you want. If you always make small batches, they stay fresh and tomorrow you can switch to whatever dressing you are craving then without cluttering you fridge with half a dozen open bottles of dressing. Or, if you prefer less work then you can make large batches as they store well in a jar in the fridge.

For my next recipe, I needed a lemon inspired dressing and I was immediately thinking about a vinaigrette with freshly squeezed lemon juice as the base. I like my vinaigrettes to be a bit on the tarter side so I use a one to one ratio of oil and vinegar, or in this case lemon juice. Mustard works as an emulsifier allowing the oil and vinegar to bond so it is a common ingredient in dressings and in this dressing I often like to use a mixture of dijon and grainy mustard to add a bit of texture. Next up is some locally sourced honey to tame the mustard and to balance out the tartness of the lemon juice and some salt and pepper for seasoning.

Lemon Honey Dijon Vinaigrette

A bright lemon vinaigrette with a touch of mustard for bite and honey to mellow everything out.


Servings: makes 1/2 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Printable Recipe
Ingredients
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon
  • 1 teaspoon grainy mustard (optional)
  • 1 tablespoon honey
  • 1 clove garlic, grated (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. Mix everything.

Use in:
Asparagus, Halloumi and Chickpea Farro Salad
Quinoa Tabbouleh Salad

Similar Recipes:
Balsamic Vinaigrette
Raspberry White Balsamic Vinaigrette
Roast Strawberry Balsamic Vinaigrette
Blue Cheese Dressing


Rhubarb Soda

Rhubarb Soda

Have you ever wanted to try making your own flavours of pop or soda? Armed with a fruity simple syrup and some club soda you can mix one up in no time! That was exactly my plan for the rhubarb syrup and I was pulling it out of the fridge again just as soon as it had fully chilled. I have to say, as I sit here enjoying a glass of cool and refreshing rhubarb soda, that the rhubarb flavour along the sweetness and tartness, makes an amazing soda and what a wonderful colour! Now I am thinking that a rhubarb mojito with the addition of lime and rum might be up next.

Rhubarb Soda

Making your own gourmet soda/pop at home is super easy and this rhubarb soda just screams spring with its amazing pink colour along with its sweet and tart rhubarb flavour.


Servings: makes 1+ glass

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Printable Recipe
Ingredients
  • 1 part rhubarb syrup, chilled
  • 3 parts club soda or sparkling water, chilled
  • ice to taste
Directions
  1. Mix and enjoy.

Similar Recipes:
Rhubarb Compote
Rhubarb Mojito
Blueberry Lemonade
Blueberry Iced Green Tea

Rhubarb Syrup

Rhubarb Syrup

Rhubarb has to be one of my favourite spring treats and while I am waiting for the local strawberries to come I tend to enjoy it in the form of a rhubarb compote. Rhubarb compote is so easy to make and it is perfect for a quick dessert when served warm over a scoop of vanilla ice cream. This year I thought that I would change things up a bit and try making a rhubarb syrup. Since a simple syrup is made by simmering water and sugar and a rhubarb compote is made by simmering sugar and rhubarb, I figured that I could get the best of both worlds by adding some extra water to the rhubarb compote recipe. This way, once the brief simmering is done you can strain the solids and have both rhubarb compote and rhubarb syrup! At this point the rhubarb syrup is going to be pretty liquid-y and perfect for using in drinks but if you wanted it a bit thicker you could easily return the syrup to the sauce pan and simmer it to reduce and thicken.

Rhubarb Syrup

A simple syrup infused with the flavour and colour of fresh spring rhubarb.


Servings: makes 1 cup of syrup (+ 1 cup compote)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 2 pounds rhubarb, cut into 1 inch pieces
  • 1 cup sugar
  • 1 cup water
  • 1/2 lemon, juice and zest (optional)
Directions
  1. Simmer everything until the rhubarb is nice and soft and then strain the solids. (Reserve the solids and serve over vanilla ice cream, etc.)
  2. Return the syrup to the sauce pan and simmer to reduce to desired consistency. (Optional)

Use in:
Rhubarb Soda
Rhubarb Mojito

Similar Recipes:
Rhubarb Compote
Strawberry Syrup
Pomegranate Syrup
Rhubarb Muffins
Guinness Chocolate Syrup

Ham, Egg and Gruyere Crepes with Maple Syrup

Ham, Egg and Gruyere Crepes with Maple Syrup

The other day I was perusing the menu of Liberty Belle Bistro, a restaurant near where I work and I noticed their Crepe Quebecois which immediately caught my attention. The crepes were described as containing ham, egg and gruyere and the crepe was finished off with maple syrup. I really liked the sound of the sweet and savoury combination of the crepes with the maple syrup and I just had to try making some at home!

Every time that I have made crepes in the past I fully cooked the crepes and then filled them later but these crepes contained an egg filling and cheese which ideally should be melted so I had to change my technique a little. For these crepes I cooked the batter until it started to set and then I added the egg, swirled it around so that it evenly coated the crepe, then I added the grated gruyere cheese and let it melt as the eggs set. Once the egg looked like it was almost set I added the ham and let it warm up a bit before removing the crepe from the pan to fold it up and plate it. The new crepe cooking technique worked out perfectly and I was able to get a cooked egg filling and melted cheese in the crepe without burning the crepe itself.

It has been a long time since I last made bacon and added maple syrup to the pan while it was frying but it is an absolutely amazing combination of sweet and savoury and as I took the first bite of these ham, egg and gruyere crepes topped with maple syrup I was immediately reminded of it. The salty ham, with the melted cheese for was delightful all wrapped up in a light and fluffy crepe and topped with maple syrup and I practically inhaled mine! I could not resist spreading a touch of dijon mustard onto the ham and the small bite that it added was particularly nice! Theses crepes certainly made for a fantastic weekend breakfast!

Ham, Egg and Gruyere Crepes with Maple Syrup

Ham, Egg and Gruyere Crepes with Maple Syrup

Thin light and fluffy crepes filled with egg, melted gruyere and ham folded and served with a touch of maple syrup; simply a magical combination of sweet and savoury


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Printable Recipe
Ingredients
  • 1/2 cup flour
  • 1 egg
  • 3/4 cup milk
  • 1/8 teaspoon salt
  • 1 tablespoon butter, melted
  • butter for the pan
  • 2 eggs, lightly beaten separately
  • 1/2 cup gruyere, grated, room temperature
  • 6 sliced black forest ham, brushed with 1 teaspoons of dijon mustard, room temperature
  • 2 tablespoons maple syrup
Directions
  1. Mix the flour, egg, milk, salt and butter.
  2. Heat the pan over medium heat.
  3. Coat the surface of the pan with a thin layer of butter.
  4. Pour 1/4 cup of the mixture crepe mixture into the pan and tilt so that the mixture evenly coats the bottom of the pan.
  5. When the top of the crepe looks like it is almost set pour one of the eggs on and tilt the pan so that the egg evenly coats the crepe.
  6. Sprinkle the cheese on and when the eggs look like they are almost set, add the ham and set aside.
  7. Repeat 3-6 for the second crepe.
  8. Fold the crepes and serve drizzled with maple syrup.

Similar Recipes:
Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle
Asparagus Crepes with Mushroom Dill Sauce
Strawberry and Nutella Crepes
Ham and Cheese Egg Casserole
Breakfast Grilled Cheese Sandwich with Maple Syrup
Ham and Egg Breakfast Quesadillas

Asparagus, Zucchini and Chickpea Green Curry

Asparagus, Zucchini and Chickpea Green Curry

Next up for my freshly homemade Thai green curry paste is this seasonal curry with asparagus and zucchini. One of the things that I like so much about Thai curries is that they are so easy tom make. You start by sautéing the curry paste to bring out its flavours then you add the coconut milk, the ingredients of choice, fish sauce, lime juice and a bit of sugar to balance things out, and then simmer for a few minutes. Nice and quick and easy! Despite being so easy, these curries are always full of flavour and when using homemade curry pastes they are nice and bright and fresh. For this curry I wanted the in season local asparagus and zucchini and because I wanted to keep things on the lighter side I filled out the curry with chickpeas though chicken or tofu would also work well. I normally serve curries like this over jasmine rice but this time I changed things up and went with quinoa which turned out to be a great alternative!

Asparagus, Zucchini and Chickpea Green Curry

Asparagus, zucchini and chickpeas in a tasty Thai coconut green curry sauce packed with bright fresh flavours.


Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 tablespoon oil
  • 2 tablespoon Thai green curry paste
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 1 lime, juice
  • 2 teaspoons sugar
  • 2 kaffir lime leaves, sliced
  • 1 (19 ounce) can chickpeas, rinsed and drained
  • 1 pound zucchini, sliced
  • 1 pound asparagus, trimmed and sliced
  • 1 handful Thai basil or basil
  • red chilies, sliced
Directions
  1. Heat the oil in a pan over medium heat.
  2. Add the curry paste and saute until fragrant, about a minute.
  3. Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a boil and simmer for 5 minutes.
  4. Add the zucchini and asparagus and simmer until tender, about 5 minutes.
  5. Remove from heat an serve garnished with fresh basil and sliced red chilies

Similar Recipes:
Tilapia Baked in Thai Green Curry
Penang Gai (Chicken Penang Curry)
Prawn and Pineapple Curry
Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce

Cilantro and Lime Refried Beans

Cilantro and Lime Refried Beans

I wanted to include some beans in the asparagus huevos rancheros recipe that I was cooking up and since I wanted to keep the dish to green and white colours to go with the asparagus it had to be white beans. Just adding plain old white beans was, well, too plain and simply using white beans in refried beans did not seem right either. After some contemplation I decided to start with the basic refried beans recipe and make it greener. The first thing to go was the red chili pepper powder which I replaced with some green jalapeno peppers for the source of heat. While I was thinking about the recipe I kept coming back the the cilantro and lime flavour combination that I enjoy some much in my cilantro and lime rice and although I really was not sure about how the cilantro and lime would work with beans, I decided to go with it.

In the end I had nothing to worry about! The cilantro and lime duo worked fantastically well in the white 'refried' beans! Originally I had gone light on the cilantro and lime and after one spoonful I doubled up and used the whole lime and more cilantro. The combination of creamy beans with the bright and fresh lime and cilantro is addictively amazing! I had to restrain myself from polishing off the beans before they even made it to the asparagus huevos rancheros. I can definitely seen the cilantro and lime refried beans going in and with a lot of different dishes and I am looking forward to making them again!

Cilantro and Lime Refried Beans

Creamy white beans with the warmth of jalapeno peppers served with fresh chopped cilantro and a splash of lime juice for an amazing brightness.


Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 2 tablespoons corn oil or lard or bacon grease
  • 1 small onion, diced
  • 1 clove garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 jalapeno pepper, seeded and finely diced
  • 1 (19 ounce) can white beans such as cannellini, drained and rinsed
  • 1/4 cup water, or broth
  • salt and pepper to taste
  • 1 handful cilantro, chopped
  • 1 lime, juice
Directions
  1. Heat the oil in a pan.
  2. Add the onion and saute until tender, about 3-5 minutes.
  3. Add the garlic, cumin and jalapeno and saute until fragrant, about 1 minute.
  4. Add the beans, water, salt and pepper and simmer until the beans are warm and most of the liquid has cooked off about 3-5 minutes.
  5. Remove from heat, mash the beans if desired, mix in the cilantro and hit the beans with a splash of lime juice.

Use in:
Asparagus Huevos Rancheros

Similar Recipes:
Refried Beans (Frijoles Refritos)
Cilantro and Lime Rice
Korean Style Refried Beans
Hot Cheesy Bean Dip
Mashed White Beans with Spinach and Olives
Jalapeno Spiced Black Beans
Cilantro Lime Cauliflower Rice

Asparagus Huevos Rancheros

Asparagus Huevos Rancheros

A couple of weeks ago when the local asparagus season had just begun I had asparagus on my mind almost all the time. As fate would have it, one day I was going through some of my older posts when I came across one of my favourite breakfasts, huevos rancheros, and inspiration struck! How about a seasonal take on huevos rancheros with asparagus?

Huevos rancheros normally consist of lightly fried tortillas topped with a spicy tomato based sauce and fried eggs but with the asparagus as the inspiration I was thinking about something more on the green side of things. With green as the concept, I knew that I would be using a tomatillo salsa verde in place of the tomato based chili sauce. I often serve huevos rancheros with a side of refried beans or just plain beans but I figured that since the asparagus was going to be thicker than the salsa verde that it would be nice to flatten things out a bit by surrounding the asparagus with beans right in the huevos rancheros. At first I was just going to use plain white beans but I thought that they were just a little too plain and simply using white beans in refried beans didn't seem green enough. After thinking about it for a bit I came up with the idea of combining the recipes for refried beans and cilantro lime rice to make cilantro lime refried beans. And with that, the fried eggs, slices of avocado, crumbled queso freso and some cilantro, my asparagus huevos rancheros recipe was done.

I certainly have been enjoying these asparagus huevos rancheros for breakfasts this week! What an amazing combination of flavours and textures from the slightly crisp tortillas to the creamy beans and avocado to the juicy asparagus and lets not forget that magnificent runny egg yolk! I particulary like all of the bright spring like flavours coming from the tomatillo salsa verde, the limes, cilantro and especially the asparagus. What a great way to enjoy spring and some asparagus for breakfast!

Asparagus Huevos Rancheros

Asparagus Huevos Rancheros

Asparagus served huevos rancheros style on tortillas along with cilantro lime beans and salsa verde topped with a fried egg and queso fresco.


Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 teaspoon corn oil
  • 4 corn tortillas
  • 1 cup cilantro and lime refried beans, warm
  • 8-12 spears asparagus, trimmed and blanched
  • 1/2 cup salsa verde
  • 4 eggs, fried sunny side up
  • 1 avocado, sliced
  • 1/4 cup queso fresco or feta, crumbled, optional
  • 1 handful cilantro, chopped
Directions
  1. Heat the oil in a pan and lightly toast the tortillas.
  2. Divide the tortillas between two plates and top with the beans followed by the asparagus, salsa verde, eggs, queso fresco, avocado and cilantro.

Similar Recipes:
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Huevos Rancheros
Salsa Verde Huevos Rancheros
Huevos Motulenos
Morel Mushroom and Asparagus Eggs Benedict
Mexican Baked Eggs

Fiddlehead and Gruyere Tart

Fiddlehead Tart

Another ingredient that is available during spring is the fiddlehead fern and the last few years I have been enjoying experimenting with them. Fiddlehead ferns are young ferns that are picked before the frond has opened. They are commonly used as a vegetable and their flavour can be compared to that of asparagus. This year I knew exactly what I wanted to do with the fiddleheads, a savoury fiddlehead tart! For the base of the tart I used sheets of phyllo dough and I topped them with some sauted leeks with a bit of garlic and then I covered everything with a layer of gruyere cheese followed by the fiddlehead ferns themselves. I like using phyllo pastry for tarts like this as it bakes up nice and light and flakey and golden brown which is perfect for a light spring meal.

Fiddlehead Tart

Fiddlehead and Gruyere Tart

A fiddlehead and leek tart covered in melted gruyere on a light and flaky, golden brown phyllo crust.


Servings: make 4-6 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Printable Recipe
Ingredients
  • 1 tablespoon olive oil
  • 1 leek, trimmed, cleaned and sliced thinly
  • 1 clove garlic, chopped
  • 1/2 lemon, juice
  • 3 sheets phyllo dough, thawed as directed on package and cut in half lengthwise
  • * olive oil
  • salt and pepper to taste
  • 1 cup gruyere, grated
  • 1/2 pound fiddleheads, well cleaned and blanched for 3 minutes
Directions
  1. Heat the oil in a pan over medium heat.
  2. Add the leek and cook until tender, about 3-5 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Remove from heat, mix in the lemon juice and season with salt and pepper.
  5. Place a sheet of the phyllo dough on a greased baking sheet and brush it with oil. Repeat with the remaining sheets each on top of the last.
  6. Sprinkle the leeks over the phyllo followed by the cheese and finally the fiddleheads.
  7. Bake in a preheated 375F oven until the phyllo dough is golden brown, about 20-30 minutes.

Similar Recipes:
Asparagus and Gruyere Tart
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
Ham and Leek Tart
Fiddlehead Carbonara
Fiddlehead Shrimp Scampi
Wild Leek and Double Smoked Bacon Tart

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)

Tilapia Baked in Thai Green Curry

Tilapia Baked in Thai Green Curry

Now that I had my Thai green curry paste it was time to get down to business and make some curry! I wanted something on the lighter side and I immediately thought about fish which I have been enjoying a lot of lately. The basic idea was to simply bake some fish in Thai green curried coconut milk and to serve it over jasmine rice. Since asparagus is in season it seemed only natural to add some to the dish as well!

Tilapia Baked in Thai Green Curry

The curried coconut milk starts out like a lot of Thai curry dishes with the coconut milk and curry paste along with some fish sauce for something salty, some lime juice for something tart and a bit of sugar for something sweet. After quickly making the curried coconut milk I poured it over the fish in a baking dish and thew it into the oven to cook. Baking the fish in the coconut milk helps ensure that the fish stays nice and moist in addition to imparting the all of the tasty flavours to the fish.

Tilapia Baked in Thai Green Curry

I served the tilapia baked in curried coconut milk on a bed or rice topped with asparagus and I poured the remaining curried coconut milk over everything. All of the extra coconut milk was quickly absorbed by the rice helping to ensure that every bite was packed full of flavour! I finished the dish off by garnishing it with lots of fresh herbs and sliced birds eye chilies. Overall this was one really amazing light dish that is just brimming with flavour and perfect for spring!

Tilapia Baked in Thai Green Curry

Tilapia baked in tasty Thai green curried coconut milk.


Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 1 tablespoon oil
  • 1 tablespoon green curry paste
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1 lime, juice and zest
  • 2 kaffir lime leaves, sliced
  • 2 tilapia fillets
  • 1 handful cilantro, chopped
  • 1 red chili, sliced
Directions
  1. Heat the oil in the a pan.
  2. Add the curry paste and saute until fragrant, about a minute.
  3. Add the coconut milk, fish sauce, sugar, lime juice and zest and lime leaves and bring to a boil.
  4. Pour the curried coconut milk over the tilapia fillets in a baking dish.
  5. Bake in a preheated 350F oven until cooked, about 15-20 minutes. The fish will be cooked when it flakes easily and it is no longer translucent.
  6. Serve garnished with cilantro and red chillies.

Similar Recipes:
Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce
Tom Yum Baked Fish
Penang Gai (Chicken Penang Curry)
Tilapia Piccata
Tilapia Baked in Salsa Verde
Trout Amandine

Thai Green Curry Paste

Thai Green Curry Paste

I am a huge fan of curries in all forms and in particular, I am quite fond of Thai curries. It had been a long time since I last had a Thai curry and I had been craving some for the last few days. Unfortunately I was fresh out of curry paste which meant that it was time to make some more. (I have been making my own Thai curry pastes ever since I discovered just how easy it is to make at home and just how much better a homemade curry paste it!) There are many different kinds of Thai curry pastes and given that it is Spring I figured that green curry paste would be fitting. This green curry paste is just packed with fresh ingredients and it is literally as easy to make as pureeing all of the ingredients in a food processor.

Tip: Thai curry pastes freeze well so I like to divide the curry paste into several 2 tablespoon portions and freeze them and that way whenever I fell like a Thai curry I can just pull one out of the freezer and be ready to go.

Thai Green Curry Paste

A Thai curry paste made with fresh green chilies that is just packed with flavour. This curry paste is easy to make at home and it can be used in many dishes.


Servings: makes 6 tablespoons

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 6 green Thai chilies (or chiles de arbol)
  • 4 tablespoons shallots, finely diced
  • 3 tablespoons garlic, chopped
  • 2 tablespoons galangal (or ginger), grated
  • 2 tablespoons lemongrass, the lower 2 inches, peeled
  • 2 teaspoons kaffir lime or lime zest
  • 1/4 cup cilantro roots, coarsely chopped
  • 1 teaspoon white peppercorns, toasted and ground
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 tablespoon shrimp paste
Directions
  1. Puree everything in a food processor.

Use in:
Tilapia Baked in Thai Green Curry
Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce

Similar Recipes:
Thai Red Curry Paste
Panang Curry Paste

Black and Blue Steak Salad with Asparagus and Red Peppers

Black and Blue Steak Salad with Asparagus and Red Peppers

After enjoying the black and blue steak sandwich so much I just had to try it in salad form as the idea of a black and blue steak salad was what inspired the sandwich in the first place. A sweet and tart balsamic vinegar is the perfect foil for the creamy and tangy blue cheese so I knew that the base of my salad was going to be salad greens in a balsamic vinaigrette but I could not stop there as things seemed a little bit too boring. While I was thinking about it, my mind wandered to wondering what I was going to do with the asparagus that I had picked up at the market and I had my answer; add it to the salad. Since I was going to be grilling the steak I figured, why dirty any other dishes when grilled asparagus is so good? I often like to pair red peppers with asparagus and some grilled red peppers were bound to work wonders in the salad. The black and blue steak salad turned out amazingly well! The moist, tender an juicy steak was a delight and the blue cheese, balsamic vinaigrette, asparagus and red peppers played really well together almost like dancing in your mouth. Salads with a bit of grilled meat like this steak salad are ideal light meals for summer and it is always nice when you can include some seasonal local ingredients like the asparagus.

Black and Blue Steak Salad with Asparagus and Red Peppers

Tender gilled steak in a salad with grilled asparagus, red peppers and onions in a balsamic vinaigrette topped with a tangy blue cheese.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 tablespoon olive oil
  • 1 red pepper, seeded and thinly sliced
  • 1 red onion, cut into wedges
  • 1 pound asparagus, trimmed
  • 1 pound steak such as rib eye, flank, etc., room temperature
  • salt and pepper or your favourite steak spice blend to taste
  • 1 (6 ounce) bag mixed greens
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup blue cheese, crumbled
Directions
  1. Brush the grill with the olive oil and heat it up to medium.
  2. Add the red pepper, onion and asparagus and grill until tender, about 5-8 minutes and set aside.
  3. Rub the salt and pepper (or steak spice blend) into the steak on both sides.
  4. Grill the steak for no more than 2 minutes per side over medium-high heat.
  5. Let the steak rest for 5 minutes and then slice it thinly.
  6. Assemble salad and toss in the balsamic vinaigrette.
  7. Serve salad topped with the steak and blue cheese.

Similar Recipes:
Thai Beef Noodle Salad
Black and Blue Steak Sandwich
Chimichurri Steak Sandwiches with Roasted Corn and Red Pepper Salsa
Roasted Asparagus and Red Pepper Farro Salad
Carne Asada Salad

Chipotle Lime Fish Tacos

Chipotle Lime Fish Tacos

I was craving some Mexican food and keeping to my desire to try to get more fish in my diet, I decided that fish tacos would be the perfect fix! Although battered and fried, crispy fish tacos are always good, I often like to keep things on the healthier side, so grilling the fish is the perfect alternative. White fish is often flaky when cooked which can make it difficult to grill but I find that tilapia generally holds up well so it is my fish of choice for grilled fish tacos.

Chipotle Lime Fish Tacos

There are many different ways that you can season your fish for tacos but I always find myself coming back to the ever so simple chipotle and lime marinade. The lime keeps things nice and bright and fresh and chipotle adds both spicy heat and some smokiness to the fish which is really nice. Once you have slathered the marinade onto the fish, you can let it marinate at room temperature while you make the condiments for your tacos and by the time you are done you can throw the fish on the grill, remembering to be gentle with it when you turn it over. Depending on what you prefer, you can either shred the fish completely or you can just cut it into large chunks for your tacos.

Chipotle Lime Fish Tacos

Besides the tortillas and the fish you can add whatever you desire to the tacos. Since I was keeping things on the lighter side I went with some shredded cabbage, pico de gallo, a cilantro infused sour cream and avocado with lime slices on the side. You could also add things like salsas, guacamole, refried beans or your favourite cheeses such as queso fresco, cheddar, jack, etc. No matter what you top these chipotle and lime fish tacos with, you will certainly enjoy them!

Chipotle Lime Fish Tacos

These chili and lime fish tacos are a great light and healthy change from regular tacos.


Servings: makes 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Printable Recipe
Ingredients
  • 1 pound white fish such as tilapia, cod, etc.
  • 2 tablespoons oil
  • 1 lime, juice
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 8 (4 inch) corn tortillas
Directions
  1. Marinate the fish in the oil, lime juice, chili powder, cumin, salt and pepper for 10-20 minutes.
  2. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
  3. Flake the fish and servive in tortillas garnished with your favourite toppings.

Similar Recipes:
Tacos
Chicken Mole Tacos
Tacos al Pastor
Korean Short Rib Tacos
Mojito Grilled Fish Tacos with Strawberry Salsa
Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Blackened Swordfish
Cilantro and Lime Fish Tacos
Calamari Tacos with Salsa Naranja
Blackened Catfish Tacos