Fish Tacos

FullSizeRender-1Smoked fish, sweet nectarines, and savory cabbage slaw make an interesting flavor combo in these fish tacos. The first time I saw “fish tacos” on a menu, I thought it sounded disgusting. Fish? In a taco? Was this an SNL fake commercial or something, like Bass-o-matic? But then a soul braver than me ordered them, and offered me a taste. Ever since then, I’ve been trying to re-create great fish tacos at home. And I think I finally nailed it.

Parts of this recipe came from Bobbie Flay, of Food Network fame. But it’s been twisted and tweaked so it no longer resembles the original, and I can safely claim it as my own. You can certainly grill the fish, but we’re Big Green Egg disciples. My husband prefers to use his BGE smoker any time he can, as it does give meat and fish an amazingly complex flavor. But if a Webber (or other gas grill) is what you’ve got, then go for it! No harm done there.

Makes 8-10 tacos

For Cabbage Slaw
1/3 head of green cabbage, sliced thin and then chopped
6 leaves of Napa cabbage, jullienned
2-3 carrots, grated
1 sweet red pepper, diced
½ of a yellow onion, diced
½ cup diced jicama (optional)
½ cup Hellmann’s mayonnaise
2 teaspoons Penzy’s Northwoods seasoning OR 1 teaspoon sweet paprika, plus dash each salt, pepper, thyme, cracked or powdered rosemary, and garlic powder

Combine all ingredients in large bowl and stir until dressing is incorporated. Set aside or cover and chill until serving tacos.

For Nectarine Salsa
2 ripe nectarines (or peaches)
2 tablespoons minced red onion
Handful or fresh mint leaves, rinsed, and diced

Combine all ingredients in bowl and stir. If not using immediately, cover and refrigerate.

For Fish Tacos
8-10 tilapia (or other mild white fish) fillets
Vegetable oil
Lime juice
Seasonings of choice, such as Penzy’s Foxpoint seasoning (dried shallots and salt), Smoked Spanish Paprika—but even just salt and pepper would be fine.

8-10 purchased corn tortillas

Heat grill to high. Combine oil, lime juice, and seasonings in Ziplock bag and let sit for a few minutes. Place fish in an oiled grill basket or brush grill with oil if placing directly on grill. Grill fish until white and no longer translucent. Break into pieces with fork. Add cooked fish to tortillas with cabbage slaw and nectarine salsa.

Salted Nut Bars

IMG_2384Fans of Pearson’s Salted Nut Rolls will love these easy stove-top bars that taste pretty darn close to the candy bar. In fact, people who are kinda “meh” about the candy bars even love these—like my future daughter-in-law, Ashley, who helped me make a decent dent in a pan of these recently.

As my oven is dying a slow death right now (kind of a problem for a food blogger… Go Fund Me, anyone?), I’m looking for stove top and grill options in our meals and desserts. The recipe for these bars was given to me by my husband’s cousin, Trudy, after she brought them to my mother-in-law’s memorial service, and I begged her for it. Before you berate me for asking for a recipe at such a solemn occasion, you need to know this—My mother-in-law was the original foodie, even though that term wasn’t used in her day. Everything Marynona baked and cooked was delicious, and she served up her great food with a heaping helping of warm hospitality. She would have been touched that a couple of her relatives were bonding over food and sharing recipes at a service being held in her honor. Really.

So back to the recipe! This doesn’t fit with my usual desire to cook with fresh, natural ingredients, and avoid extra sugars. In fact, I think that the butter and peanuts are the only real food ingredients in these, unless you count the sugar that the marshmallows are made of! But when you need a hit of salty and sweet, these do the trick in a snap.

Makes 20 bars

4 tablespoons butter
1 (10-ounce) package Reese’s peanut butter chips
1 (10-ounce) bag miniature marshmallows
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) jar dry roasted peanuts

Butter a 9×13 glass baking dish. Sprinkle half the jar of peanuts in the bottom of the pan. In large pot, melt butter over medium heat. Add peanut butter chips and stir to melt those as well. Add sweetened condensed milk and stir to combine. Add whole bag of marshmallows, and stir until they are coated with peanut butter chip mixture, but do not let marshmallows melt! Gently spoon mixture over peanuts in baking dish, and spread out evenly. Sprinkle the rest of nuts on top and press in with back of large spoon. Refrigerate until firm; cut into squares.

NOTE: Once these are firm from refrigeration, no need to refrigerate again. Trudy had a note on her recipe that says, “these freeze well”, but I’ve never tried that. I’m kind of a “make it and take it” kinda gal—as my family and co-workers will attest. My baked goods don’t usually last long enough to need to be frozen for future consumption.