Satisfy My Sweet Tooth Seafood Archives

Jun 23
2011

Fish tacos with homemade salsa verde recipe

I love Mexican food, but I do not always enjoy how I feel after eating it. Don’t get me wrong, I love enchiladas smothered in cheese and an authentic sauce once in awhile. But I’m often so miserably full when I am finished that it makes me not want Mexican food for a long time. So when I am craving the spice and flavors of Mexican food, I find lighter versions of my favorite dishes to make at home. I will make a southwest chicken salad with rotisserie chicken, dressing made with salsa and ranch and all of my favorite toppings, chicken tortilla soup or tacos with different fillings. Today, I was craving the light flavors of simply seasoned fish tacos with a quick homemade salsa.

You can add whatever else you like to your salsa, these are just some of my favorite ingredients.

Salsa Verde

by Mercedes Porter

Keywords: raw appetizer snack vegetarian vegan vegetables

Ingredients

4 tomatoes
6 small tomatillos
1/2 jalepeño
1/2 red onion
3/4 cup cilantro
2 cloves garlic
juice of 2 limes
1/2 tsp kosher salt

Instructions

Roughly chop all ingredients

Place all ingredients in blender or food processor and process to desired thickness

Fish Tacos

by Mercedes Porter

Keywords: entree seafood

Ingredients

2 tilapia (or other white fish) fillets
1 tsp cumin
1 tsp chili powder
corn tortillas
black beans
sour cream
cilantro
1/2 lime

Instructions

Heat grill pan over medium-high heat and spray with nonstick cooking spray

Season fish fillets with cumin and chili powder

Grill fish about 3 minutes per side or until fish appears opaque and flakes easily

Squeeze 1/2 lime over fish and break fish up into bite-sized pieces

Warm corn tortillas until crisped on griddle flipping once

Serve tacos with salsa, black beans, cilantro and sour cream (I like to thin my sour cream with lime juice and add cilantro to it)

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Coconut Curry Soup Recipe

I love soup. All kinds of soup, I don’t discriminate. In the fall, I like to make creamy, puréed vegetable soups. Asparagus cooked and blended with leeks with a dollop of goat cheese and croutons for garnish is one of our staple fall meals. One of my husband’s favorite soups that I like to make in the winter is Baked Potato Soup. Now that summer is here (finally!), I still can’t resist making soups. And thanks to Minnesota weather, we still have some cooler days ahead and that means more days for me to enjoy soup!

With some soups, it can be difficult to cultivate a complex flavor profile without having all day to allow the soup to simmer. This is not one of those soups. Thanks to fresh, flavorful ingredients, you get instant flavor, making this soup a perfect weeknight meal: simple, healthy and satisfying.

Coconut Curry Soup

by Mercedes Porter

Keywords: soup/stew entree seafood vegetables Thai

Ingredients

1 1/2 Tbsp ginger, peeled and minced
5 cloves garlic, crushed
4 large carrots, thinly sliced (matchstick-length)
1 red pepper, thinly sliced
4 cups chicken broth
1 (14.5 oz.) can light coconut milk
2 tsp red curry paste (more or less to taste)
1 tsp kosher salt
2 Tbsp cornstarch
1/2 cup water
1/2 pound whole wheat spaghetti
1/2 pound medium to large raw shrimp, peeled and deveined
1 jalepeño, thinly sliced
3 green onions, thinly sliced
1 lime
cilantro

Instructions

In large pot or enamel roaster, heat 1/4 cup chicken stock over medium heat.

Add ginger and garlic and cook until fragrant, about 1 minute.

Add 1/4 cup more chicken broth, carrots, peppers and any other raw vegetables you care to add to the soup (broccoli and snap peas work well). Cook vegetables 3-4 minutes, stirring occasionally.

In a small bowl, stir cornstarch into water until dissolved.

Add remaining chicken broth, coconut milk, curry paste (more or less depending how spicy you like your soup) and cornstarch/water mixture to pot and stir. Bring to a boil.

Add pasta noodles and cook until al denté, 4-5 minutes. Reduce heat to medium.

Add raw shrimp and cook until opaque, about 2 minutes.

Add juice of 1 lime

Serve garnished with jalepeño, lime wedges, cilantro and green onions

(inspired by Martha Stewart Everyday Food Great Food Fast)