Monday, December 30, 2019

Fish Tacos & Stuffed Portobello Mushrooms

Perfect for the weekend. I'm getting hungry as I make my grocery list. 
Cod is on sale this week (Jan 1 - 7, 2020)

Grilled Fish Tacos
Makes 4 servings

Freshly frozen, farm-raised fish is often a very economical option for those of us who don't live with a seaport nearby. Check with your neighborhood Harter House Supermarket fish department to find the best varieties.

1/2 cup Sour Cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or cod)
4  flour tortillas
2 ounces  Cheddar, grated (about 1/2 cup)
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green onion, chopped fresh jalapeno salsa

1. Prepare and preheat grill.

2. Combine sour cream, cilantro and lime juice in a small bowl; set aside.

3. Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.

4. Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.

5. Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.

Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.

Make it a Meal:
Serve with an avocado, mango and Bibb lettuce salad tossed in a light Poppyseed dressing


Stuffed Portobello Mushrooms
Makes 4 servings

4 portobello mushroom caps, stems removed
1 large garlic clove, cut in half
1 tablespoon canola oil
1 tablespoon red wine vinegar
1 cup seeded, chopped tomato
1/2 cup seeded, chopped yellow bell pepper
1/2 cup fresh whole wheat breadcrumbs
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cooking spray
2 ounces - 50% Reduced Fat Cheddar, grated (about 1/2 cup)

1. Preheat grill.

2. Scrape brown gills from mushrooms using small spoon; rub mushroom caps with sliced garlic. Brush oil and vinegar over both sides of caps.

3. Combine tomato, peppers, breadcrumbs, thyme, salt and pepper in bowl; set aside. Coat grill rack with cooking spray and place mushroom caps, top-side-up, on rack. Grill for 3 minutes and turn over.

4. Divide vegetable mixture evenly among caps and sprinkle with cheese. Grill for 3 minutes longer, or until heated through.

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