Adapted from Better Homes and Gardens April 2011
I doubled the original measurements (below) because the recipe said it serves four. I guess it’s talking some big, hungry adults because I had a ton of fish left over. Which is fine because that means we can have them for lunch tomorrow and not Kraft Mac ‘N Cheese. These were fabulous! Light and relatively healthy despite being “fried”, it was a perfect spring evening dinner.
- 1 lb. tilapia fillets
- 3 limes
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/3 cup flour
- 8 small flour tortillas
- 1 cup shredded cabbage
- olive oil
- Cut tilapia into bite-size pieces.
- Juice 2 of the limes into a small bowl then add mayonnaise and chili powder. Whisk till combined.
- Pour 1/3 cup of the sauce into a medium bowl and toss fish pieces until combined.
- In a large skillet, heat 2 tablespoons olive oil over medium heat.
- In a shallow bowl combine flour and 1/2 teaspoon salt.
- Working with half the fish at time, lightly toss in flour mixture and add to hot oil. Cook 3-5 minutes, browning on all sides by flipping with a large plastic spatula and careful to keep in a single layer. Remove fish to a paper towel to drain. Move onto the second batch and repeat.
- Wrap tortillas in a towel and microwave for 30 seconds. Top each tortilla with fish and cabbage then drizzle with reserved lime sauce.
- Quarter the last lime and squeeze over each tortilla.
Bored, and looking for something new to make, I found this recipe on Antics of a Cycling Cook. His recipe calls for milliliters and “rocket leaves”. Having all but failed math, I had to Google the measurement conversions and found out rocket leaves is another way of saying arugula (which I’d never tried). I made a few small changes, but the recipe whipped up surprisingly fast and far surpassed my expectations of taste! The sauce was light and lemony and coated all the pasta perfectly.
I bought the individually wrapped salmon, frozen. I tossed them, wrap and all in a sink of hot water to defrost for about 5 minutes, removed the wrapper, then generously coated each side of each fillet with McCormick Grill Mates Sweet and Smoky dry Rub (next time I’ll just coat one side – it was plenty of flavor for the mild salmon). I put each fillet on a sheet of heavy duty foil and barbequed for about 5 minutes each side and them set them aside while the pasta and sauce came together. If you don’t have the McCormick Rub, you could easily toss something like this together instead.
- 1/2 onion, finely chopped.
- 3 large garlic cloves, finely chopped
- 1 Tablespoon olive oil
- 12 oz. linguine
- 1 cup heavy cream
- 5 salmon fillets, cooked
- juice of one lemon
- Black pepper (optional)
- 1/2 cup arugula, roughly chopped
- Put a large pan of water on to boil for the pasta. Meanwhile, heat olive oil in a small pan then add onions and garlic stirring frequently to keep garlic from browning.
- Once water boils, add pasta and while it cooks; by this time the onions should be softened. Add the cream, lemon juice and black pepper to the onions.
- Once the pasta has cooked, drain then stir in sauce and toss to coat. At this point you can add the salmon in pieces, or you can slice it and place on top of your pasta just before serving.
- Toss the arugula over your prepared plate and enjoy!
The cold hard truth of this recipe is, I’ve never made salmon. I mean, it’s fish, so what are the odds that it’d be appetizing to the kids, let alone myself. BUT with all the healthy benefits I figured I’d better at least give it a try. As usual, the easier the better is my mantra when it comes to cooking and this couldn’t have been more simple! The salmon filets were individually wrapped in the freezer section and to thaw out I just placed them all in the sink full of hot water for a few minutes, cut open and had The Man toss them on the grill and season! You can choose whether to grill or cook on the stovetop.
- 5 (4 ounces) fillets salmon (or 1 filet per person)
- Cajun seasoning
- 1/4 cup mayonnaise
- 4 oz. plain yogurt
- 1/8 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried dill
Directions for Stovetop
Mix Sauce ingredients in a small bowl and set aside (don’t let the mayo sit out for long – the time it takes to fry up the filets is fine!)
- Heat oil over medium-high heat in large skillet.
- Arrange each filet, single layer, in skillet and season with salt and Cajun seasoning.
- Cook for 3-4 minutes then flip and season the other side. Cook for another 3-4 minutes.
- While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.
Directions for Grill
- Place salmon on the grill, sprinkle with salt and Cajun seasoning
- Cook for 4 minutes on medium; flip and sprinkle the other side with seasoning and salt
- While the fish is grilling, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.
I served this with broccoli, cauliflower, and long grain & wild rice.
4 Chicken breast halves, boneless, skinless
1/3 C. Olive Oil
4 Limes juiced
4 Cloves garlic minced
3 Tbs Cilantro chopped
½ tsp salt
½ tsp pepper
Pound chicken to flatten slightly; combine oil, lime juice, garlic, 2 Tbs cilantro, salt and pepper in bowl. Pour over Chicken and marinade for at least 1 hour. Grill 2 minutes each side. Sprinkle with remaining cilantro and serve with grilled veggies.
With shrimp mix marinade and let sit 1 hour and grill.