FISH TACOS! Plus fixins

Mike and I tried out several taco recipes this past summer (see here, here and here), and fish tacos were by far our favorites. We slowly determined what other elements were the best (in our humble opinions) from each rendition, and tonight we brought those elements together in holy taco perfection.

Fish Tacos with Avocado & Pico de Gallo

1 package corn tortillas
1 package frozen cod (from TJ's -3 to 4 filets), thawed

1 1/2 cups jasmine rice
1 tbsp olive oil
2 tbsp cumin
2 tsp cinnamon
1 1/2 tbsp salt
black pepper to taste
3 cups water

1 avocado, diced
1 red bell pepper, diced
1 medium onion, finely chopped and divided
6 cloves garlic, finely chopped and divided
1 medium tomato, diced
1 medium jalapeno, diced
handful of cilantro, roughly chopped
juice of 1 lime

TJ's light Mexican cheese
TJ's light sour cream
cilantro for garnish

Preheat oven to 450 degrees.

Heat a medium pot on high heat for about 45 seconds. Add the olive oil - when it starts to shimmer, add the cumin, cinnamon, salt and pepper. Saute for about 30 seconds, then add the rice. Saute the rice until it starts to become translucent - about a minute. Pour the water over the rice (it should hiss at you as it hits the bottom of the pot). Wait for the rice to come to a boil, then stir it ONCE (this is key) to incorporate the spices, cover and reduce heat to low. Cook for about 15 minutes or until all of the water has been absorbed. Do not stir.

Place the fish filets in a 9x13 baking dish and season both sides with salt and pepper (we also used some Goya seasoning, but all the fish really needs is a little salt to bring out the flavor). Place the pan in the oven and cook for 10-12 minutes, or until a knife is easily inserted into the thickest portion of the filets ("like butter," if you will). Remove from oven, slice the filets into bite-sized portions and set aside.

Bell peppers: Meanwhile, heat a medium sauce pan over medium heat. Add 1/3 of the onion and all of the bell pepper. Saute until softened - 5 - 8 minutes - then add the garlic. Continue to cook for about 2 additional minutes (just long enough for the garlic to release its flavor). Salt and pepper to taste, then remove from heat.

Pico de Gallo: Combine the tomatoes, the other 1/2 of the garlic, the remaining onion, the jalapeno and the cilantro in a medium bowl. Add lime juice, salt and pepper and stir to incorporate.

When all of the elements are complete and the rice is just about finished, heat a small pan over medium-high heat. Toast the tortillas for about 45 seconds on each side.

Prepare tacos. I like to layer it as follows, but feel free to vary as much as you like: Rice at the base, cheese layered on top for melting, then the fish, the bell peppers, the pico, the avocado, the sour cream and a little cilantro on top. NOMS!

I wish we had gotten pictures of the gargantuously delicious finished products, but alas we were so hungry we forgot until they were almost annihilated.

Shrimp & Grits

Another gem from September's issue of Bon Appetit. Anyone who knows me knows that a) I love shrimp, b) I love grits and c) I'm from the South (I guess you could probably tell that after reading "b)"). What better way to showcase them both than by putting them together? It's magical - and it's one of the most deliciously satisfying meals in the history of food. Seriously.

Shrimp & Grits
(Loosely adapted from September 2011's Bon Appetit)

1 cup yellow grits (not instant)
1 cup grated sharp white cheddar 
1 tbsp unsalted butter
1 jalapeno, seeded & diced
1/4 cup fat free half & half (yes, it does exist and it's yummy)

2 links TJ's andouille chicken sausage, cubed
1 tbsp olive oil
4 or 5 garlic cloves ('cause who's counting?), diced
1 tbsp butter
16 large shrimp (about 1 lb), peeled and deveined
1/4 cup(ish) of beer
1/4 cup low-salt chicken stock


Bring 4 cups water to a simmer in a large sauce pan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken, whisking occasionally to loosen the grits on the bottom of the pot. Continue cooking until tender, about 25 to 30 minutes. Stir in cheese, butter and jalapeno, then half & half. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add oil, then add sausage when oil starts to shimmer. Saute until browned, about 5 minutes. Add garlic and 1 tbsp butter; stir until butter melts. Saute garlic for 2 minutes, then add shrimp and continue to saute for 30 seconds to a minute. Add beer, then chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove from heat.

Heap 2 (or 3 or 4) generous ladles full of grits into each bowl, then top with lots of shrimp and sauce. I can't really call the sauce "gravy" since it is so runny, but the flavor is excellent. Next time we make this recipe, I'm going to turn up the heat and add flour to the butter/garlic/sausage mixture to thicken it into a roux before I add the shrimp, beer and chicken stock. We'll see how that turns out.

Baked Tilapia with Roasted Tomatoes and Basil

The last two issues of Bon Appetit have been chock full of celebrity cameos and largely devoid of appealing recipes. A harsh statement, I know, but for some reason it just felt like I was reading Marie Claire with chefs. So, needless to say, we were very excited when this month's Bon Appetit had not one, but several great recipes for us to try. The first is this delicious baked fish dish - boy is it a hit.

Baked Tilapia with Tomatoes & Basil
(adapted from the September 2011 issue of Bon Appetit)

1 lb. ripe tomatoes, quartered
8 garlic cloves, minced
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
handful of basil, chopped
salt and pepper to taste
4 6 to 8 oz boneless tilapia fillets (the original recipe calls for flounder, but TJ's has a limited frozen fish section)

Preheat oven to 425 degrees. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.

Bake tomato mixture for 8 to 10 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until a knife is easily inserted in the center, about 10 minutes.

We served this dish with rice and a veggie side. The tomato mixture and the drippings were delectable, and this was such a quick and easy dish to make!