Posts tagged: fish

Closing Time

After some long inner battles I decided to close the site down temporarily.. It may or may not be back, I don’t know. I just need to focus my attention on other things at the moment and realign myself to get my mind right and really tackle this weight problem I have.. In the meantime, enjoy the song.

Fish Tacos with Pico de gallo and Jalapeno Cilantro Cream Sauce

Today for dinner I made fish tacos.  Its a variation of a recipe I found online at www.foodtv.com but decided to change it a bit mostly because I didn’t have all the ingredients.  Below is the prep work for the pico de gallo topping as well as a creamy jalapeno cilantro dressing that you spread on the tortilla.  Its a very healthy recipe since you’re using low fat ingredients and fresh vegetables.

Heres a little overview of the pictures.  The first photo is the ingredients needed for the cream sauce.  You have your jalapenos diced, onions and green onions.  Not pictured is minced garlic.  Just one glove and you’re good.  Saute or ‘sweat’ the first 3 ingredients in olive oil then add garlic once they’ve been caramalized.  If the mixture is a bit dry add water or even a few tables spoons of chicken stock.  Once they’ve simmered on low for about 7 mins take it out and mix with 1/2 cup of light sour cream, 1/2 cup of light mayo, a generour portion of cilantro (I love it so I put more)  salt, pepper and half the juice of a half a lime.  Mix it all together and refrigerate for atleast 2 hours.  You want the sauce to be cold and thick.  Serve whenever you sit down for dinner.

The next few shots are of the mackerel.  I season it with cumin, salt, pepper and chicken fajita seasoning.  It needed more cumin since the fish taste is strong and you cannot taste the seasoning so more is better!

The last shots are of the pico de gallo topping.  Its simple.  Start with jalapenos, deseed them using a spoon and dice.  Use roma tomatoes for the pico.  You want to slice them in half and deseed them as well.  If you dont your pico will be too runny.  Dice the tomatos as well.  Always use lots of cilantro.  The onions were diced so about a 1/4 cup for all of this was ideal.  Add salt, pepper, lime juice, and a tablespoon of olive oil. Mix well, seal and let sit for a few hours.  The longer the better.

Hope you guys enjoyed the details!

Here is a video of the mackerel I put on the grill.

The final product.  Add some broccoli slaw for crunch, rice and sliced avocados.  The bean and corn mixture is mixed with mango, onion, cilantro, lime juice, salt and pepper