Fish Tacos with Honey-Cumin Slaw and Chiptole Sauce

1 pound tilapia fillets, cut into chunks
1/2 cup fresh lime juice

1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin

1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying

2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 (7 inch) (8 inch) flour tortillas

1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Fish Taco w/ Quick Slaw, Avocado Sauce and Green Rice

1/4 cup plus 1 tablespoon EVOO - Extra Virgin Olive Oil, plus additional for drizzling
2 jalapeño peppers, seeds removed and finely chopped
1 1/2 cups rice
3 cups vegetable stock, divided
4 firm white fish filets, such as Mahi Mahi (about 8 ounces each)
Zest and juice of 3 limes, divided
1 tablespoon grill seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup honey
2 tablespoons hot sauce
1/2 small head red cabbage, shredded
1 small red onion, very thinly sliced
3/4 pound baby spinach
1/2 cup cilantro leaves
2 ripe avocados
1/2 cup sour cream
1 clove garlic, grated
12 6 to 8-inch flour tortillas

Preheat broiler, grill or large, nonstick skillet – whichever you prefer.

Place a medium-size pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you’re toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

While the rice is working, season the fish filets on both sides with the lime zest, grill seasoning, cumin and coriander. Lightly drizzle some EVOO over the filets and cook: If you're broiling, the fish should take about 6 minutes to cook (3 minutes per side); if you're grilling, the filets should take about 8 minutes to cook (4 minutes per side); if you're cooking them on the stovetop, they should take about 8 minutes to cook (4 minutes per side). Once the fish is cooked, transfer the filets to a plate and cover them with aluminum foil until you're ready – just don't let them sit too long here!

Once you've got the fish cooking, prepare the quick slaw by mixing together the juice of 2 limes, honey, hot sauce, some salt and freshly ground black pepper in a large bowl. Whisk in the remaining 1/4 cup of EVOO. Add the cabbage and red onion, toss to combine and set aside.

Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining vegetable stock (about 1/2 cup) in a food processor. Dump the mixture into a dish and reserve it until the rice is finished cooking. Rinse out the food processor bowl and make the avocado sauce by pureeing together the avocado, sour cream, garlic and the juice of the remaining lime. Season the sauce with salt and pepper and set aside.

When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.

Assemble the fish tacos by shredding the fish filets (each one should give you enough meat for 3 tacos) and place some meat into each tortilla. Top them off with a little of the quick slaw and some avocado sauce. Serve each person 3 tacos and some green rice, and enjoy!

Rachael Ray

Garlic Basil Shrimp

Dee-lish, fresh and totally healthy...
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine (i used white grape juice)
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes.

Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Serve with orzo pasta, rice or crusty bread.

Ellie Krieger from Food Network

Macadamia Nut-Crusted Sea Bass

This one came from Allrecipes.com, but I left off the sauce they recommended because my husband didn't want it. For that matter, I didn't eat this because I'm not a fish person at all, but my husband loved it.

1 lb fresh or thawed frozen sea bass fillets (you can actually use any firm white fish, like tilapia or cod)
2 cloves minced garlic
1 tablespoon + 1 teaspoon olive oil, divided
1/2 cup coarsely chopped macadamia nuts
1/4 cup seasoned bread crumbs
1/2 teaspoon black pepper
1 pinch red pepper flakes

Season fish with salt and black pepper. Heat 1 tablespoon olive oil and minced garlic in a large skillet over medium-high heat. Sear fish fillets quickly, about 1 minute on each side, and remove from heat.

Transfer fish to an oven-safe pan lightly oiled with olive oil. Roast at 350*F for 15-20 minutes, until fish is cooked through and flakes easily with a fork.

Meanwhile, combine nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes in a food processor. Process until smooth.

When fish is cooked through, cover tops with macadamia crust. Return to the oven and continue roasting until crust browns, about 5 minutes. (I actually just broiled it for about 1 to 1 1/2 minutes.)

Barbecue-Roasted Salmon

Cooking spray
1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
4 teaspoons chili powder
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.

In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne.

Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides.

Roast for 15 minutes, until a fork can be easily inserted into the salmon.

Food Network

Show: Quick Fix Meals with Robin Miller
Episode: To Your Health

Broiled Parmesan Tilapia

1/2 cup grated parmesan cheese
1/4 cup butter, softened
4 Tbsp mayo
2 Tbsp fresh lemon juice
1/4 tsp garlic powder
1/4 tsp dried basil
1/2 tsp black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs tilapia fillets

Set oven to broil. Grease the broiler pan, then line with foil and grease the foil. Mix together parmesan, butter, mayo, lemon juice and garlic. Add all the remaining seasonings, mix well and set aside. Arrange fillets in a single layer on the broiler pan. Broil a few inches from heat for 2-3 minutes. Turn the fish over and broil approx 2 more minutes. Remove from oven and cover with parmesan mixture on the top side. Return to oven and broil for approx 2 more minutes or until the toppying is browned and the fish flakes easily. Yummy, yummy!

Tilapia Greek Pasta

This dish does have quite a bit of prep... but well worth it! It's so fresh and packed with taste! When you make the seasoning & dressing, you can make this dish a couple of times.

1 (12 oz.) package spiral pasta
1 lb. tilapia fillets (about 4 fillets)
2 tsp. Greek Seasoning, divided (see below)
2 garlic cloves, minced
1 Tbsp. Olive oil
4 plum tomatoes, chopped
1 (6 oz.) package fresh baby spinach
½ c. Greek salad dressing (see below)
2 tsp. lemon juice
½ c. (2 oz.) crumbled feta cheese

1. Make Greek Seasoning
2. Make Greek Salad dressing
3. Prepare pasta according to package directions; drain and keep warm.
4. Sprinkle tilapia fillets evenly with 1 tsp. Greek seasoning. Cook fish in lightly greased, large skillet or grill skillet over medium-high heat 3 minutes on each side or until fish flakes with a fork. Remove from skillet; flake fish with a fork into large pieces, and keep warm.
5. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add tomatoes and spinach, and cook, stirring constantly, 3 minutes or until spinach is wilted. Stir in cooked pasta, dressing, lemon juice, and remaining 1 tsp. Greek seasoning. Cook, stirring occasionally, 3 minutes or until thoroughly heated. Add fish, and gently toss to combine.
6. Transfer pasta mixture to a serving dish; sprinkle evenly with feta cheese.

From: Southern Living Cooking School – Summer 2006. They didn't have recipes for the Greek Seasoning or the Greek Salad dressing. I found these both online after I looked a few times in the store for the seasoning. They do have a greek salad dressing... but this recipe is really easy and a lot better I've found.

Greek Seasoning Blend

2 teaspoons salt ~ 2 teaspoons dried oregano ~ 1 1/2 teaspoons onion powder ~ 1 1/2 teaspoons garlic powder ~ 1 teaspoon cornstarch ~ 1 teaspoon pepper ~ 1 teaspoon beef-flavored bouillon granules ~ 1 teaspoon dried parsley flakes ~ 1/2 teaspoon ground cinnamon ~ 1/2 teaspoon ground nutmeg

Pizzalinni Greek Salad Dressing

1/2 teaspoon dry mustard ~ 2 tablespoons lemon juice ~ 1/2 t. salt ~ 6 ea cloves garlic, finely minced (I use half) ~ 1 large egg ~ 1 t. dried oregano ~ 1 1/4 c. salad oil ~ 1/2 t. worcestershire sauce~ 1 T. white vinegar ~ 1 dash pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil has been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, Worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups.

Herbed Salmon Steaks

Personally, I don't like fish, but the spouse loves this one. Far be it for me to deny him or anyone else.

1 tablespoon butter or margarine
1 tablespoon lemon juice
2 salmon steaks, each 3/4 in thick
1/2 teaspoon onion salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
Paprika
Lemon wedges
Parsley sprigs or chopped fresh parsley

Preheat oven to 400F. Heat butter and lemon juice in 8"x8"x2" pan in oven until butter is melted. (If using a metal pan, line with foil first.) Place salmon steaks in pan; turn to coat both sides with butter. Sprinkle with onion salt, thyme, and pepper. Bake uncovered for 25-35 minutes until salmon flakes easily with a fork. Sprinkle with paprika; garnish with lemon & parsley.