1 pound firm white fish, such as mahi mahi, halibut, tilapia, snapper, or cod
2 tablespoons fresh lime juice, plus ½ tablespoon lime zest
1 teaspoon ground cumin
1 teaspoon chili powder
3 tablespoons canola or vegetable oil
½ teaspoon Kosher salt
¼ head of iceberg lettuce, finely shredded
Soft (6-inch) corn tortillas (about 3 per person)
Light sour cream for topping
Lime wedges for serving
Diced avocado for topping (optional)
For the Fresh Salsa:
3 medium sized beefsteak tomatoes, chopped
2 Jalapenos, seeded and finely chopped
1 clove of garlic, finely minced
½ cup of finely diced red or white onion, finely chopped
¼ cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon Agave
Salt to taste
Make the fresh salsa first. Add the chopped onion to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This will remove their raw spicy bite. Place them in a larger bowl, along with the garlic, jalapenos, tomatoes, and cilantro. Add the lime juice, vinegar, agave, and olive oil. Season with salt to taste. Mix well and let sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. The salsa will get watery. You can serve it with the liquid or strain it. The juice is good served over yellow rice!
In a shallow bowl, or small baking dish, make the fish marinade by whisking together the oil, cumin, chili powder, lime juice, lime zest, and salt. Cut your fish into a couple pieces, just so it’s easier to handle, and turn in the marinade until evenly coated. Refrigerate and let marinate for 20 minutes. If you marinate it longer than that, the acid can begin to cook the fish. Meanwhile, slice your lettuce and fixings, and warm the tortillas.
Warm the tortillas by placing them in a dry pan, flipping to warm both sides, about 3 minutes total, or you can place directly on the grate of a gas burner. Wrap the warm tortillas in a clean dishcloth or aluminum foil and set aside while you prepare the fish.
Place a large pan over medium high heat. Remove the fish from the marinade and place on the pan. Cook without moving until the underside of the fish is browned, and the sides are white and opaque, about 3 minutes. Flip and sear on the other side until white and opaque, about 2 minutes more, or until cooked through. Transfer the fish to a plate. It’s okay if it falls apart.
Taste the salsa again and season. Drain the liquid if you want to. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with lettuce, fresh salsa, sour cream, and any optional garnishes.
PERFECT GRILLED CORN SALSA
Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from serrano pepper.
Author: Minimalist Baker
Category: Appetizer, Dip, Side
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
2 large ears corn
1/4 red onion, diced
2 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper to taste
juice of one lime
1/3 cup fresh cilantro, chopped
To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
Shaved fennel, cucumber & tomato salad with coconut yogurt dill dressing
1 English cucumber
1 pint grape tomatoes
1 head of fennel
1 bunch of scallions, white and light green parts only
1 cup plain unsweetened coconut yogurt (or Greek yogurt if you want more protein and you're eating dairy)
1 tbsp chopped garlic
2 tbsp chopped dill
½ tsp salt
pepper to taste
To make the dressing, mix all of the dressing ingredients together in a small bowl and then place in the refrigerator.
Using a mandolin or your impressive knife skills, slice the fennel extremely thin; the thinner the better. Then chop into slightly smaller shavings if you have some really wide ones. Place into a large bowl.
Slice the cucumber length wise and then into ¼ inch thick half moons. Cut each tomato in half. Chop the scallions finely. Add all of it to the bowl with the fennel
Fold in the dressing, evenly distributing it. Upon serving, top with a few grinds of pepper
Minty Fruit Salad
4 ½ to 5 pounds chopped fresh stone fruit
¼ cup fresh orange juice
¼ cup fresh chopped mint leaves
Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.
GRILLED ROMAINE, CHARRED CORN, TOMATO, AND FENNEL SALAD
author: Vicky Cassidy
recipe type: Salad
prep time: 15 mins
cook time: 15 mins
total time: 30 mins
For the dressing:
¼ cup olive oil
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon salt
For the vegetables:
1 large head of romaine lettuce, cleaned and cut in half lengthwise (make sure there is some stem remaining on both halves so it holds together)
Olive oil for drizzling
2 ears of corn, shucked
1 small fennel bulb, fronds trimmed (and reserved) and cut in half lengthwise
3 heirloom tomatoes, sliced into thin rounds
⅓ cup shaved Parmesan
Prepare the dressing:
In a small bowl, whisk together all dressing ingredients. Set aside.
Prepare your vegetables:
Heat your grill to medium high.
Place romaine, corn, and fennel on a baking dish in a single layer. Drizzle generously with olive oil and salt.
Add corn and fennel to the grill and cook until corn is slightly charred and fennel is tender. Remove from heat and let cool slightly. Cut corn off the cob and slice fennel into long strips. Mix together in a bowl and top with dressing. Set aside until ready to assemble salad.
Place romaine, cut side down, on the grill directly over the fire. Cook until leaves start to char slightly, about 2 minutes. Flip lettuce and cook for 2 more minutes, until the outer leaves are wilted but the stem still has some crunch to it. Transfer to a platter. (You can separate the leaves a little bit if you'd like.)
Top romaine with sliced tomatoes, corn and fennel mixture, and shaved Parmesan. Sprinkle some fennel fronds on top as garnish
Baked Apples with Fennel
4 T. butter, softened
1 T. fennel seeds
2 t. sugar
salt and pepper (to taste)
4 apples, cored
4 thick onion rounds
1 fennel bulb, quartered
Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligra
Spicy Fennel-Tomato Chutney Bruschetta
1 medium bulb fennel, diced (1 1/2 cups); fronds reserved and chopped (2 Tbs.), plus extra for garnish
1 1/2 Tbs. vegetable oil
2 tsp. minced fresh ginger
1 1/2 tsp. fennel seeds
1 1/2 tsp. yellow mustard seeds
5 plum tomatoes, halved, seeded, and diced (2 cups)
3 Tbs. red pepper jelly
2 Tbs. red wine vinegar, divided
3/4 cup (12 Tbs.) reduced-fat ricotta cheese, or almond-milk ricotta cheese, such as Kite Hill
12 1/2-inch-thick baguette slices, toasted
1 Steam diced fennel in steamer basket 4 to 5 minutes, or until tender. Set aside.
2 Heat oil in nonstick skillet over medium heat. Add ginger, fennel seeds, and mustard seeds, and cook 4 minutes, or until mustard seeds darken slightly and start to pop, stirring occasionally.
3 Stir in tomatoes. Cover, and cook 4 minutes. Stir in pepper jelly. Cook, uncovered, 7 minutes, or until chutney is thickened, stirring often.
4 Stir 1 ½ Tbs. vinegar, then fennel, into tomato mixture; reduce heat to medium-low and simmer 1 minute. Stir in 2 Tbs. fennel fronds, and season with salt and pepper, if desired. Transfer chutney to bowl, and cool. Stir in remaining ½ Tbs. vinegar.
5 Spread 1 Tbs. ricotta on each slice toasted bread. Top with 1 Tbs. chutney, and garnish with fennel fronds.
Caramel Fried Apples and Bananas
Makes 6 servings
• 2/3 cup granulated sugar
• 1/3 cup warm water
• 1 tablespoon canola oil
• 2 teaspoons sesame seeds
In a bowl mix flour, cornstarch and baking powder. Add water and stir until smooth. Place fruit in batter and turn to coat evenly.
Into a deep pan (about 6 inches in diameter), pour oil to a depth of about 1 1/2-inches. Heat oil to 350 degrees on a deep-frying thermometer. Using chopsticks or a slotted spoon, lift 1 piece of fruit at a time from batter and let excess batter drip of; then lower fruit into hot oil.
Cook not more then 4 pieces at a time until golden brown, about 2 minutes. Remove with another clean slotted spoon and drain on paper towels. To make the caramel: Place sugar, water and oil in a 10-inch frying pan; stir to blend. Place pan over medium-high heat.
When mixture begins to bubble, shake pan continuously to prevent burning. Cook until syrup just turns a pale straw color, about 9-10 minutes. Immediately remove from heat, add sesame seeds, and swirl to mix in. Syrup will continue to cook after you remove it from heat and color will turn golden in a few seconds.
Generously oil or spray a flat serving platter. Fill a serving bowl with ice cubes; cover with cold water. Drop fruit into syrup and swirl to coat evenly. Using two spoons, immediately remove each piece of fruit and place on the oiled platter so pieces do not touch.
To serve: At the table, dip each piece of fruit in ice water so coating hardens and fruit cools.
The Perfect Greek Salad
The Perfect Greek Salad: Juicy tomatoes, fresh cucumbers, crisp red onions, romaine lettuce, savoury olives and crumbled feta cheese drenched in a lemon vinaigrette.
5 cups romaine lettuce, chopped
3/4 cup cherry tomatoes, cut into halves
1 cup red onion, chopped (roughly 1 small red onion)
1 and 1/2 cup cucumber, sliced and chopped into quarters (roughly 1 medium cucumber)
1/4 cup whole Kalamata olives
1/4 cup feta cheese, crumbledFor the sweet lemon vinaigrette:
1/4 cup olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper (or more to taste)
In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, cucumber, olives and feta cheese.
In a small bowl, make the lemon vinaigrette by whisking together the olive oil, lemon juice, oregano, salt and pepper.
Pour vinaigrette over the salad and toss to combine. Add more black pepper to taste.
Grilled Garlic Mushroom Kabobs
Fresh Garlic Olive Oil
1/3 cup California Olive Ranch extra virgin olive oil
4 cloves garlic, smashed and peeled
16 grape or cherry tomatoes
16 jumbo white mushrooms
16 whole cloves garlic, peeled
1 large yellow onion, cut into 16 pieces with 2 to 3 layers each
Fine ground sea salt
Ground black pepper
1 tablespoon chopped fresh basil
8 wooden skewers, pre-soaked
Preheat the grill to 375 to 400 degrees F.
In a small saucepan, stir together the California Olive Ranch extra virgin olive oil and 4 garlic cloves. Cook over medium heat for 5 minutes. Remove the pan from the heat and let sit while you make the kabobs.
To assemble each kabob, take a wooden skewer and slide on a tomato, a mushroom, a piece of onion and a garlic clove. Follow that with another mushroom, another piece of onion, a garlic clove and another tomato. Repeat for all the kabobs.
Place the kabobs on a baking sheet and brush with the 1/3 of the California Olive Ranch extra virgin olive oil. Sprinkle with salt and pepper.
Place the kabobs on the grill. Grill for 6 minutes. Brush the kabobs with another 1/3 of the oil. Flip and grill for another 3 to 4 minutes, until the vegetables are tender.
Remove the kabobs from the grill and place on a serving plate. Brush with the remaining oil and sprinkle with more salt, pepper and the fresh basil before serving.
Sweet and Savoury Apple Corn Fritters
With a spicy persimmon pomegranate mint sauce on a bed of stone fruit and bean sprouts!
1.5 cups of flour
one teaspoon of cinnamon
one teaspoon of baking powder
3/4 cup of soy, almond or oat milk
corn of 2 cobs
salt to taste
3 tablespoons apple sauce
one grated apple
Place all the ingredients into a bowl and mix until you achieve a smooth consistency. Add more milk if needed.
When ready spoon the mix into a fry pan to create round fritter shapes. Cook until golden brown on both sides.
To make the persimmon pomegranate chilli chutney:
Blend the flesh of 4 persimmons with the juice of one lime, a tiny section of a chilli (too much will be overpowering) a multi fingered pinch of mint, until combined. Then add fresh pomegranate and mix through.
Pour over the top of the fritters on a bed of salad and fruit and serve with fresh lime.
Apple Plum Streusel Dessert
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cup sugar
4 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
6 to 7 medium unpeeled plums, thinly sliced
5 to 6 medium unpeeled Golden Delicious apples, thinly sliced
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1 to 2 tablespoons milk
In a large bowl, cream butter, shortening and sugar. Beat in eggs and extracts until blended. Beat mixture on hight speed for 3 minutes. Combine the flour and baking powder; gradually add to creamed mixture. Spread the batter into a greased 15x10x1-in. baking pan. Arrange plum and apple slices over batter.
For streusel, combine the flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over fruit.
Bake at 350° for 40-45 minutes or until lightly browned. Cool on a wire rack. For glaze, whisk confectioners' sugar and milk until smooth. Drizzle over streusel.
1 piece: 330 calories, 14g fat (6g saturated fat), 61mg cholesterol, 94mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 4g protein.