Shrimp Tacos with Jalapeno Lime Slaw and Corn, Bean, and Avocado Salsa

I came up with this recipe recently when my sister had a bunch of girls down to Palm Beach for her Bachelorette party. I wanted to make a lunch that was fun, easy, and could serve a lot of people (18 to be exact!). I thought a South Florida take on fish tacos would be great. The shrimp can be skewered in advance and frozen (they take about 20 minutes to defrost), and you can prepare almost everything in advance as well. It is a super versatile meal because you can add in a chicken breast or two and slice them up for anyone that doesn't like fish, and you can serve a green salad using the marinade as the dressing so that anyone off the carbs can make their meal into a salad. Everything tastes really fresh and flavorful and it is definitely something I will incorporate into the routine this summer! h/t to my sister Marguerite for the salsa recipe.

The first thing you want to make is the marinade for the shrimp which you can use as salad dressing. You can refrigerate that for as long as you need to (I did mine on a Thursday for a Saturday lunch). The slaw you can make in the morning and let marinate in the fridge until you're ready to serve it, and the corn, bean, and avocado salsa you'll want to make last since it's got the avocados in it. It is also great with tortilla chips as an appetizer. You don't need to marinate the shrimp for too long, but when I am going to make this for dinner I put them in a ziploc or bowl of marinade at least 15 min before cooking, and skewer them right before putting them on the grill. If you have a grill basket you can use that as well.

Shrimp Marinade/Salad Dressing (enough for a pound of shrimp- double if you want salad dressing or more marinade)

Ingredients:
-Juice of 2 limes
-1/4 c olive oil
-1 tbs red wine vinegar
-1 tsp cumin
-1 tsp each salt and pepper
-1 tsp honey, to taste (for salad dressing only, to cut the acid from the lime juice)

Directions:
-Whisk all ingredients together. Pour over shrimp on skewers or in a bowl. I usually budget about 6-8 shrimp per person.

 Slaw

Ingredients:
-1/2 head of cabbage (I used red, green is fine as well)
-1/2 red onion
-1/4 cup chopped fresh cilantro
-1/2 minced jalapeno, seeds removed (add more or less depending on how spicy you want it and save the other half for the salsa)
-Dressing: whisk together 1/2 cup sour cream, 1 tbs honey, juice of 1 lime, and 1/2 tsp each salt, pepper and cumin

Directions:
-Thinly slice the vegetables and toss together with the cilantro and jalapeno
-Toss with the dressing; Salt and pepper to taste.
-Set in fridge until read to serve.

Corn, Bean, and Avocado Salsa

Ingredients:
-1 can corn, drained and rinsed
-1 can black beans, drained and rinsed
-1 red pepper, chopped finely
-1/2 red onion, chopped finely
-1/4 cup chopped cilantro
-1/2 minced jalapeno (remove seeds)
-1 avocado, diced
-Dressing: whisk together the juice of 1 lime, 1 tbs red wine vinegar, 1 tbs olive oil, 1 tsp cumin, 1/2 tsp each salt and pepper

Directions:
-Toss all ingredients together with the dressing. The acid in the dressing will prevent the avocado from turning brown.

Taco Assembly:
-Serve each person a skewer with about 6 shrimp on it. Set out tortillas, the slaw, and salsa. Enjoy!

Dark Chocolate Brownies

I've been in the mood for brownies lately and had never made them from scratch, so I decided to try out a few recipes. This one was by far the winner. The brownies are a little bit lighter (in texture) than regular brownies, but still chewy and rich. They are the perfect degree of sweetness, and super chocolatey. And total bonus- they are dairy free. I sprinkled the top of the brownies with a little bit of sugar which gave them a nice thin crust on top but is totally optional. I ate a brownie after lunch just by itself, but you could make a pretty tasty brownie sundae if you have ice cream on hand.

Ingredients:
-1 1/2 c flour
-2/3 c cocoa powder
-1 1/2 c sugar
-1 tsp baking powder
-1/4 tsp salt
-1/2 c olive oil
-2/3 c soy milk, rice milk, almond milk, or any kind of milk besides regular cow milk (I used cashew milk- to make it you blend 1/2 c cashews with about 3/4 c coconut water until smooth)
-2 tsp vanilla extract
-1 egg

Directions:
-Preheat oven to 350 and grease a 9x13 pan with olive oil.
-Sift together the dry ingredients. Set aside.
-Whisk or mix together the olive oil, milk, vanilla, and egg until blended.
-Add dry ingredients to wet ingredients and mix together.
-Spread batter into pan (I used my hands to flatten/even it out); sprinkle sugar on top (optional)
-Bake at 350 for 25-30 minutes.

Homemade Hummus

I was asked to bring hummus to a dinner party a week ago. I have never made it, but thought it looked like something fun to try. I also love restaurant hummus- the kind that is really smooth and garlicky, so I thought I would try to replicate that with my cuisinart (if you want to make really chunky hummus, you can use a potato masher to do it but I think it is much easier in a food processor). I did some research and eventually combined several recipes and added some of my own touches after tasting it. The result was absolutely delicious, and there was hardly any left! I made an incredibly large bath, but feel free to halve it if you aren't serving an army. I bought fresh pitas from a local Mediterranean restaurant, but store bought are equally as good if you put them in the oven for a couple of minutes to warm them up beforehand. Notes: I made my hummus pretty garlicky which everyone seemed to love. If you are planning on making out later in the evening, feel free to lessen the amount.

Hummus

Ingredients:
-8 cloves of garlic, peeled and roughly chopped
-4 cans of chickpeas, drained with the liquid reserved
-3/4 cup tahini paste (this is Middle Eastern sesame paste that can be found in your local grocery store- ask where it is when you are there)
-salt, to taste, about 2 tbs
-2 tbs hot sauce
-1 tbs paprika
-3 tbs olive oil
-1-2 tbs lemon juice, the juice of about 1/2 a lemon

Directions:
-Put garlic in the food processor until it is very finely chopped.
-Add the chickpeas and process until those are finely chopped.
-Add the tahini paste and process until it is mixed in.
-Add liquid from the cans of chickpeas until the hummus is the consistency you would like. I added about 1 cup.
-Add the paprika, hot sauce, olive oil, salt, and lemon juice. Process until mixed in.
-Taste and adjust seasonings accordingly.
-Serve with pitas and assorted fresh vegetables.

Grilled Halibut with Marinated Tomatoes and Grilled Pita

This is a great summer recipe. Light, fresh, and full of flavor- perfect for this spring weather. I grilled the fish and the pitas, but you could just as easily do both in the broiler if you don't have access to a grill or have run out of propane (a constant problem over here until I accidentally ended up with 3 full tanks). I served each piece of fish with a spoonful of tomatoes on top, and the pitas and an arugula salad on the side. It was a lovely presentation and looked beautiful on the plate. It also looks pretty on a larger platter, served family style (pictured). Everything can be prepared in advance so that you can enjoy spending time with your guests. The first thing you need to make is the lemon vinaigrette dressing that you will use to marinate the fish and tomatoes, and to dress the arugula salad. 

Lemon Vinaigrette (I like to double this recipe and keep a jar in the fridge for later use)

Whisk together:

-The juice of 1 lemon (about 3 tbs)

-1/3 cup olive oil

-1 tbs fresh chopped garlic, 2-3 cloves (or chopped garlic from a jar which is what I used)

-1/2 tsp salt

-1 tsp pepper

Halibut

Ingredients:

-1 lb filet of halibut (This serves 2-3 people. Adjust if you have more.)

-1 tsp each of salt and pepper

-1/4 cup lemon vinaigrette

Directions:

-Salt and pepper the fish. Pour the marinade on top and make sure all sides of the filet are coated. Marinate for at least 20-30 minutes.

-Grill for about 15 minutes, skin side down, or until fish flakes apart easily.

Marinated Tomatoes

Ingredients:

-2 fresh tomatoes, diced

-1/4 cup fresh basil, chopped (or 1 tbs dried)

-1 tbs capers

-1-2 tbs lemon vinaigrette dressing

-salt and pepper, to taste

Directions:

-Toss tomatoes with basil and capers.

-Add dressing and salt and pepper to taste.

-The tomatoes with give off a lot of juice; I poured it out and served only the tomatoes, but if you want to drizzle some of the marinated tomato juice on the fish that is great as well.

Grilled Pitas

Ingredients:

-2-3 pieces of pita bread

-1/4 cup olive oil

-1 clove fresh garlic, cut in half

Directions:

-Brush both sides of each pita with olive oil.

-Grill pitas for 1-2 minutes on each side, until slightly crispy (don't burn them, I made this mistake)

-Rub the hot pitas with the garlic on each side. Slice in half or thirds.

Arugula Salad

Toss 1/2 container of arugula with 2-3 tbs of lemon vinaigrette, right before serving.

 

Watermelon and Feta Salad

In honor of a good friend's trip to DC, a group of my friends decided to have a Greek themed dinner party. It was not at my house, but I was tasked with bringing a few items to the event. One of the sides I decided to make is something I have been wanting to try out for quite some time- a watermelon, feta, and mint salad. I love watermelon and to serve it in a savory way is not anything new in the food world, but certainly new to me. It was, of course, incredibly easy to assemble and took about 15 minutes. If there wasn't already going to be a green salad at the event, I would have probably served it on a bed of arugula which is something you might want to try if you make this at home. I am sure it would be delicious with any dressing, but I chose to make a balsamic reduction which was incredibly easy. The sweetness of the watermelon, combined with the saltiness and bite of the feta cheese and olives, and the flavors of the mint and onion all blend together to make a really refreshing, complex plate. So glad that spring is finally here!

Watermelon and Feta Salad

Ingredients:
-1/4 of a whole watermelon, or a container of cubed watermelon
-1/2 red onion, sliced thinly
-1 small container of crumbled feta cheese, about 3/4 cup
-1/4 c pitted kalamata olives, drained
-1/4 c fresh, chopped mint
-fresh cracked pepper and salt, to taste
-1/4 c balsamic reduction (Boil 1 cup of balsamic vinegar until it is reduced to 1/4 cup- super easy and tasty)

Directions:
-Slice the watermelon and arrange on a platter (the one you see in the photos is an aluminum tray since I am transporting this elsewhere)
-Slice the onion into thin, long half circle slices. Sprinkle on top of the watermelon.
-Sprinkle the container of feta or about 3/4 cup on top of the onions, followed by the olives and mint.
-Give a good sprinkling of pepper and a little bit of salt to the dish.
-Drizzle the balsamic over everything and serve.

Chilean Sea Bass over Angel Hair

Last summer, I had so much basil in my garden that I needed to use some before it took over everything else. I also couldn't decide if I was in the mood for fish or pasta, so I came up with a recipe that included a filet of chilean sea bass poached in a mediterranean style tomato sauce with white wine, onions, garlic, and olives. At the end, I tossed in some fresh asparagus that I had in the fridge which was a great addition and a nice way to slide an extra serving of veggies into the meal. I made this again last Sunday night and it turned out to be just as good as I remembered! I served it with the ciabatta toasts that I made for my mediterranean halibut salad recipe and it was absolutely perfect- light, flavorful, healthy, delicious. Cannot wait to make this again and hope you all try it! Also- if you want to be fancy or are serving this for guests, save some fresh chopped basil to sprinkle on top at the end as a garnish. This made 3-4 servings; if you are cooking for more people, then you will want to adjust accordingly.

Ingredients:

-3 tbs olive oil

-1 white or yellow onion, chopped

-3 garlic cloves, minced

-4 ripe roma tomatoes (or 1 small can of diced tomatoes), diced (roma tomatoes are the oval shaped tomatoes that are about the size of your fist)

-1 tbs red pepper flakes

-1 cup white wine (I used a white burgundy but only because I wanted to drink it. Any good white wine is fine)

-zest of 1/2-1 lemon (grated rind)

-1/3 cup pitted kalamata olives (I chopped them in half but you can leave them whole if you'd like. Sometimes I leave them whole but this time I was about to run out and didn't want to open a new jar so they got chopped)

-1/2 bunch asparagus, chopped into 1 inch pieces

-1/4 cup fresh chopped basil

-1 tsp salt (to taste), plus more for the pasta water

-1 12-oz chilean sea bass filet (ask the fishmonger for one from the middle if you can)

-1/2 box angel hair pasta

Directions:

-Salt and Pepper the fish filet. Set aside. Put a pot of water on the stove for the pasta (add  about 3tbs salt). Preheat the oven to 375 if you are making the ciabatta toasts.

-Saute the onions in the olive oil until they are translucent, about 5 minutes. Use a saucepan that has a lid so that you can cook the fish in the sauce with the lid on.

-Add the garlic, chopped tomatoes, and red pepper flakes. Cook for another 5 minutes until the tomatoes are soft.

-Add the white wine and bring to a simmer to cook off the alcohol.

-Add the lemon zest, olives and the asparagus. Cook for about 5 minutes until the asparagus is cooked but still has a little crunch.

-Add salt to taste, if the sauce needs it.

-Place the seasoned fish filet in the pot and cover with some of the sauce. Put the lid on and cook for about 12-15 minutes, or until the fish flakes apart (chilean sea bass is a pretty sturdy fish so you might have to cut off a piece to make sure it is cooked).

-While the fish is cooking: cook the pasta according to the directions on the box and put your toasts in the oven.

-Right before serving, add the fresh chopped basil to the sauce and mix it in.

-Serve a piece of fish with a couple of scoops of sauce over a serving of angel hair pasta, with a ciabatta toast on the side. Enjoy!

Mediterranean Halibut- Three Ways

A few days ago, I watched a cooking show where the person made this delicious looking recipe of a halibut salad sandwich. I couldn't stop thinking about it and wondered what it tasted like, so I decided to try it out today. I was literally blown away- it was amazing! And so, so versatile. Halibut is a really easy fish to cook. I even bought frozen filets since WF was out of fresh, and could not have been more thrilled with how they turned out. While I did make the halibut filet into a fish salad sandwich which I ate for lunch, I will also serve it as a salad with greens and toasted french bread (which can also be a great appetizer), or serve the filet with the salad base on top of it for dinner. It was light, full of flavor, and totally different from what I usually make/serve. Also would be perfect to serve for a small luncheon- just double or triple the recipe. 1 filet mixed with the base will serve 2-3. Hope you enjoy this easy one as much as I do!

Halibut

Ingredients:
-1 halibut filet (2 if you are serving as a main course and not as a salad)
-1 tsp olive oil
-salt and pepper

Directions:
-Preheat oven to 375.
-Drizzle olive oil on filet
-Sprinkle with salt and pepper (about 1/2 tsp of each, total)
-Bake for about 15 minutes, or until fish flakes apart easily. Set aside.

Halibut Salad Base

Ingredients:
-1/4 cup sundried tomatoes, chopped as finely as you can
-1 tbs capers, drained
-1/4 cup chopped fresh basil
-1 tbs chopped fresh flat leaf parsley
-zest of 1/2 lemon and 1 tsp of lemon juice
-1-2 tbs mayonnaise (if you don't like mayonnaise or are making this as a topping for the halibut filets, feel free to substitute with 2-3 tsp olive oil or vinaigrette dressing)
-salt and pepper, to taste

Directions:
-Mix above ingredients together. Set aside.

Ciabatta or French Bread Toasts

Ingredients:
-Ciabatta Bread or French Bread
-1 tbs olive oil
-1 garlic clove, peeled and cut in 1/2

Directions:
-Preheat oven to 350.
-Slice a piece of bread off of the loaf, cut in half lengthwise.
-Drizzle with olive oil.
-Bake for 5 minutes until bread is slightly crispy but not brown.
-Rub garlic clove on the bread to give it a little garlic flavor.

Halibut Salad Sandwich and Salad Plate Assembly

Ingredients:
-Baked halibut filet
-1/2 cup arugula
-2 pieces of ciabatta or french bread toast
-sliced tomatoes and fresh chopped basil as a garnish, optional

Directions:
-With two forks, flake apart the halibut and add it to the salad base. Mix together.
-For a sandwich: place arugula on the bread toasts, top with a scoop of halibut salad, top with the other piece of toast. Serve.
-For the salad plate: place arugula on plate, top with a scoop of halibut salad, drizzle with 1/2-1 tsp of olive oil, place a lemon slice or wedge on the plate, serve with the toast on the side.
-If you would like to make each plate look complete, you can add 2 or 3 fresh tomato slices with a little bit of fresh chopped or dried basil (use less if you are using dried) and some olive oil, salt and pepper on top.

Sandwich Assembly

 Salad Plate Assembly

Halibut Filet topped with Mediterranean Salad Base

Ingredients:
-1 cooked halibut filet
-salad base

Directions:
-Place halibut on plate and put a scoop of the salad base on top of the fish. Serve with a lemon wedge. You can also serve this atop a bed of arugula to make a complete meal.