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Buffalo Chicken Profiteroles
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Black Barley Salad
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
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Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
Baked Falafel with Lemon Tahini Sauce
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
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Main Courses — Fish
Recipe
Pan Seared Red Snapper Tacos with Strawberry-Mango Salsa
by misschels on June 12, 2012 in Fish, Main Courses
Recipe Description
These fish tacos are perfect for summer! The red snapper is super flavorful, seasoned with cumin and chili powder and pan seared to crispy perfection. Top with a strawberry-mango salsa that is slightly sweet with a kick of heat from the addition of a poblano pepper.
Preparation Instructions
For the red snapper:
1. Season both sides of each piece of snapper with the cumin, chili powder, salt and pepper.
2. Heat a large non-stick skillet over medium heat and add a couple of drizzles of the olive oil.
3. Lay the fish down in the pan and cook it for about four minutes on each side. I did this in batches.
4. Once the fish is finished cooking, set the fish aside on a baking sheet that you’ve lined with parchment paper to rest.
For the salsa:
1. To make the salsa, combine the first five salsa ingredients in a large mixing bowl. Add the lime juice and mix well, coating the salsa evenly.
2. Sprinkle with salt and pepper, adjusting seasoning to your liking. Chill the salsa until ready to use, or serve immediately. To serve, place the fish in a tortilla and spoon the salsa directly over the fish.
Ingredients
- FOR THE RED SNAPPER:
- 1 pound Fresh Red Snapper, Cut Into Fourths
- 1 dash Of Cumin, As Needed
- 1 dash Chili Powder, As Needed
- 1 pinch Salt And Pepper, to taste
- 1 Tablespoon Extra Virgin Olive Oil, Or As Needed
- FOR THE SALSA:
- 2 whole Fresh Mangoes, Peeled And Diced
- ½ cups Fresh Strawberries, Roughly Chopped
- ½ bunches Fresh Cilantro, Roughly Chopped
- ½ whole Of Red Onion, Finely Chopped
- 1 whole Poblano Pepper, Seeds Discarded And Roughly Chopped
- 1 whole Lime, Juiced
- 1 pinch Of Salt And Pepper To Taste
- 8 whole Corn Or Flour Tortillas
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Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
Farm & Field on 6.2.2013
This looks pretty awesome.
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