Fish Tacos

Fish Tacos

I recently visited my doctor and I left the office with tons of questions.

Why are soap operas on in the waiting room?  Why not something more neutral like a news channel?

What is that smell?  Doctor’s offices always have that unique smell that you never smell anywhere else.  I can’t explain it but if you were to blind fold me and lead me to a doctor’s office, I’d know I was there.

Who decided that a roll of paper is the best material to sit on while waiting endlessly for the doctor to show up?

Why are patient gowns impossible to tie without help?

Why are we weighed with all of our clothes on and why doesn’t the doctor take that into consideration when figuring out if we’re overweight?  Surely the shorts, t-shirt and flip flops I wore during my July visit weigh less than the jeans, boots, and sweater I had on during the January visit.

Why, no matter what my ailments are, does the doctor always prescribe exercise and weight loss?  I seriously doubt the chronic cough I recently developed is caused by being 10 or 20 pounds overweight.

Why am I all-of-a-sudden talking in a Jerry Seinfeld voice?

Who are these people…..

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Next up in my series of good for you meals is Fish tacos.  Skeptical?  “Hmmm…?” you say. Well I say don’t knock it until you try it.

They’re a nice alternative to chicken or beef tacos and of course, the fish combined with the fresh ingredients make them light and full of flavor and a heck of lot healthier.

Enjoy!

Ingredients: 1 pound fresh tilapia fillets (or other mild, white fish) 1 teaspoon olive oil 1 small onion, roughly chopped 4 cloves garlic, minced 1 jalapeno pepper, chopped (seeds removed) 2 cups diced tomatoes (if fresh are not available, canned are perfectly fine) 1/4 cup fresh cilantro, chopped Juice of 1/2 lime Creole Seasoning (such as Tony Chachere’s) Corn Tortillas Rise and dry fish.  Season both sides lightly with the creole seasoning.  Set aside. In a skillet, heat olive oil over medium heat. Saute’ onion until slightly translucent (3-5 minutes) and then add the garlic.  Mix. Add fish to the skillet and cook for 3-4 minute.  Flip and cook another 2-3 minutes or until fish is opaque and begins to flake. Add jalapeno,  tomatoes, cilantro, and lime juice. Continue to cook over medium heat for a few minutes. Using a spoon, begin to break up the fish to incorporate all of the ingredients. Meanwhile, heat tortillas in a separate skillet on both sides to warm. Top tortilla (use 2 per taco) with a few spoonfuls of the fish mixture. Garnish with a bit more cilantro and a fresh squeeze of lime.

Give it a try. Healthy and delicious

Lobster Rolls

Lobster Roll

“Hello again, its been too long…..”

I don’t have a ton of followers so maybe nobody noticed I was gone.  However, for those that do follow, my wife and I just got back from a short, much needed vacation.  We spent 4 days in Virginia.  2.5 days on a working cattle farm in the mountains near George Washington National Forest and 1.5 days touring vineyards on the wine trails outside of Charlottesville.  2 trips in one…but each enjoyable in their own way.

An old barn on the 300 acre farm

During our stay in the mountains we rode bikes, drove a golf cart around the 300 acre farm, swam, lounged, read, and watched plenty of wildlife (newly born deer, cows, a black bear cub — sans mama, and 2 highly entertaining hummingbirds to name a few).

We were fascinated by the hummingbirds.

We also drank a few beers and cocktails.

Red Stag Wild Cherry (Jim Beam) and Coke = Spiked Cherry Coke!

And of course we ate!

The farm was extremely relaxing but it was fairly remote.  Therefore I had to do all of the shopping before we left. I had to plan breakfast, lunch, and dinner for the days on the farm.  While I enjoy cooking, I didn’t want to spend my entire vacation slaving over a stove.  I chose meals that I could grill, were quick, and didn’t require a lot of prep work.  With list in hand I headed to the grocery store where I picked up steak, a few pork chops to make basil garlic grilled pork chops, and a pork tenderloin for grilled pork tacos.  I picked up hot dogs and hamburgers too.

But while shopping a big sign caught my attention.  “LOBSTERFEST!”  All whole lobsters were on sale.  $6.99 or $8.99 each depending on if you bought them live or steamed.

How could I pass up this bargain?  Answer was, I couldn’t.  I searched the cooler and found 2 of the biggest ones I could find.  They were all the same price so I might as well get the most meat I could.    Without question lobster rolls would be what I would make with my impromptu purchase.  The rolls were a delectable option for a lunch while sitting poolside even if I had to endure the snide comment of my wife who said “you know, most people don’t make lobster rolls on vacation.”  To which I replied, “its good right?”  She just smiled that beautiful smile.

Ingredients:

Simple!

• 2 Whole Maine Lobsters, Steamed
• 1 1/2 tablespoons of mayonnaise
• Kosher Salt and Pepper to taste
• Lemon Wedges
• Hot Dog Rolls (top split if you can find them)

Gently crack open each lobster, keeping as much of the meat whole as possible.

I did a decent job keeping it intact

Chop the lobster in to large size pieces and add to a large mixing bowl.

Chop in to large, but bite size pieces

Add mayonaise and a little salt and pepper and gently fold the ingredients to incorporate, trying not to break the lobster.

The goal is to taste the lobster, not the mayo…so just a little bit of mayo is all that’s needed to bind.

Fill rolls with lobster (I added a few pieces of iceberg for texture) and top with a fresh squeeze of lemon juice.

Nothing to it —- but oh so good!