Mojito Grilled Fish Tacos with Strawberry Salsa

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Mojito Grilled Fish Tacos with Strawberry Salsa Posted: 30 Jun 2011 04:50 PM PDT After enjoying snacking on the strawberry and avocado salsa I knew that I wanted to try using it in something and of course tacos were on my mind. I figured that white fish tacos would be perfect but I did not think that my staple fish tacos, the chipotle lime fish tacos were quite the right fit. My next choice was some cilantro lime fish tacos but I wanted to try something a little different. After contemplating for a while and my mind wandered and I found myself thinking about how good a nice cool and refreshing strawberry mojito would be. With that thought, inspiration struck and mojito fish tacos it was! I have used alcohol in marinades and sauces before such as in my favourite tequila lime shrimp or the tequila lime grilled chicken so pulling out the rum for the marinade for fish tacos was not a stretch. With the mojito theme in mind the base of the marinade seemed obvious starting with the lime, rum and mint. From there I continued to build up some flavour with garlic, cumin, green onions and cilantro and I finished things off with a touch of heat from some jalapeno peppers. After marinating the fish, it simply needs to be thrown onto the grill for a few minutes to cook and then it is broken up a bit before assembling the tacos. Since the strawberry and avocado salsa was already packed with flavour I kept the toppings simple and I only really added some crumbled queso fresco, cilantro and a squeeze of fresh lime juice. The mojito grilled fish was really tasty and the flavours worked well in taco form with the strawberry salsa. What a perfect way to enjoy strawberry season! Despite the fact that I immensely enjoyed the strawberry salsa, I am absolutely sure that the mojito grilled fish would be perfect in tacos with pretty much any toppings. I definitely will be keeping this recipe close at hand! Mojito Grilled Fish Tacos with Strawberry Salsa Grilled fish tacos marinated in a mojito inspired marinade with lime, mint and rum served with a summery strawberry and avocado salsa. Servings: makes 4 servings Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Printable Recipe Ingredients 1 pound white fish such as tilapia, cod, etc. 1 tablespoon oil 1 lime, juice and zest 2 tablespoons rum (optional) 1 jalapeno, finely diced 1 clove garlic, chopped 1 green onion, finely sliced 1 handful mint, chopped 1 handful cilantro, chopped 1/2 teaspoon cumin, toasted and ground salt and pepper to taste 8 (4 inch) tortillas 2 cups strawberry and avocado salsa 1/2 cup queso fresco or feta, crumbled 1 handful cilantro Directions Marinate the fish in the oil, lime juice and zest, rum, jalapeno, garlic, green onion, mint, cumin, salt and pepper for 10-20 minutes. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent. Flake the fish and serve in tortillas garnished with strawberry and avocado salsa, crumbled strawberry and avocado salsa and cilantro or your favourite taco toppings. Similar Recipes: Chipotle Lime Fish Tacos Tequila Lime Shrimp Tequila Lime Grilled Chicken

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Sparklette Digest - New posts for 01/07/2011

Coffee Stars by Dao – New Star in Town Is this email not displaying correctly? View it in your browser. Coffee Stars by Dao – New Star in Town By Jasper Aston Lim on 01 Jul 2011 11:00 am With coffee outlets located all over the world, including major cities like New York, Beijing and Tokyo, the Coffee Stars by Dao chain from Thailand has opened its first branch in Singapore. Known as Coffee Beans by Dao in Thailand, the café-restaurant at Wisma Atria is its first outlet in South-East Asia outside of its ... Read in browser » Recently on Sparklette.net Cheap Eats: Golden Mile Food Centre – 10 Food Stalls You Don't Want to Miss Joe's Kitchen Thai Cuisine – House of Thai Food 1-Caramel at One Rochester – Delightful World of Delicate Desserts Tang Shifu – Nourish Your Body Here Pink Champagne Sunday Brunch at Equinox Restaurant, Swissôtel the Stamford More ways to connect Like on Facebook |  Follow on Twitter | Download free iPhone app |  Forward to a friend  You are receiving this email because you subscribed at our website sparklette.net. To contact Veron, simply reply to this mail. Copyright © 2011 Sparklette, All rights reserved.

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Dairy Goodness - Nourish your Day

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International Cheese: Fifty Years of Freshness Posted: 30 Jun 2011 11:49 AM PDT Started 50 years ago on little more than a dream, some family recipes and the will to create the finest handcrafted cheese, family-owned International Cheese has since earned a glowing reputation and a host of awards, including "World's Best Ricotta". What makes your Ricotta so good? "It's a 100-year-old Italian recipe," explains Michelina Salvadore. "Other places make Ricotta with machines, but we make it by hand in the traditional way and sell it warm in our store. People also buy what's known as Siro, the whey water from the Ricotta. It's delicious and has nutritional benefits." How can we use your cheeses as part of a grilled summer meal? "Our smoked Mozzarella and smoked Provolone are going to add great flavour to a grilled meal. The cheeses are smoked on the premises. But almost all of our Canadian cheeses are fresh. And fresh cheeses are really going to give you the lighter flavour you're looking for in a summer meal." "Our Fior Di Latte (a fresh Mozzarella) and Bocconcini are both delicious in combination with almost any vegetable or salad. And the Ricotta is actually great with fresh fruit. You think of using Ricotta for baking and cooking, but you can also enjoy it quite simply with a sprinkle of sugar and sliced fruit or berries. It's so incredibly light and fresh tasting."

Anne-Marie Shubin Celebrates Canadian Cheese Posted: 30 Jun 2011 11:38 AM PDT How will you celebrate the great Canadian barbecue season this year? With Canadian cheese of course! While we often associate the comforting qualities of cheese to a winter's night antidote, summer is the perfect time to rediscover simpler cheeses, and experiment with them on or around the grill. Choose tangy, unripened cheeses for salads, grilled vegetable plates and fresh fruit. Mild cheeses like lactic Ricottas or springy Bocconcini are cool and refreshing on a hot day. Make them sing by pairing them with extra-virgin olive oil, sea salt and your favourite garden offering. Knowing which cheese to choose can be as easy as thinking about your grill-side drinks. Play with textures: the crunchy/buttery sweetness of an extra-aged Gouda fares well against the orange and coriander notes of a wheat beer. A creamy medium Cheddar is in perfect balance against a dry white wine, while a grownup Cheddar is equally in perfect balance against a complex dark ale as it is with a rich, fruity, full bodied red. A Brie might turn to a puddle in the hot sun but is also a divine delight in the evening shade with a bubbly white. How about cheese as the main grilled attraction? Some cheeses are designed to be grilled and will char like a steak, without oozing onto your hot coals. Try rich and chewy Guernsey Girl by Upper Canada Cheese. Oil lightly and grill-mark to perfection, drizzle with a little spicy oil and lemon juice and serve with a simple green salad. Try grilling a small wheel of Canadian Camembert; for added security, first wrap your cheese in vine leaves or corn husks. Unwrap at the table for a dramatic presentation and a quick summer BBQ cheese fondue. You can also cold smoke semi-soft to firm cheeses, or better yet, rely on the pros. Many cheese makers now produce Goudas, Havartis and Cheddars that are naturally smoked with the delicate flavours of maple or fruitwood. Serve these smoked beauties simply on a rustic piece of wood on the patio table. But whatever you do, don't forget that your cheeses will need protection from the hot weather and should not be left out more than one or two hours. Serve your cheese a little colder than room temperature and take out only what you need to keep your cheese in prime condition.

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iPad 2 Giveaway | Asian Slaw

Hello friends, We're *just* about done with our move - we're slowly getting through the piles and piles of boxes (I can see floors again!) Last night was our first night in our new home, and I celebrated by opening a bottle of Dusted Valley 2005 BFM that our friends from Smith Bites blog sent us. Oh, and "BFM" stands for "Blow Your Freaking Mind." Love it! In addition to the normal giveaways I'm hosting (btw, there's another iPad we're giving away!), we're hosting a Grilling Sweepstakes from the store - _ Next week I'll have some grilling recipes - I have yet to try out the current stove/oven setup here in my kitchen - but at least we know our trusty Big Green Egg will guarantee us some great steaks! Asian Slaw with Ponzu Dressing My light, tangy, cold and crunchy slaw, made with a bright, citrusy ponzu sauce – one of the most versatile Asian sauces that I own. --> See recipe & video Tomato and Watermelon Salad Refreshing and light, the perfect side for summer - Maybe even at your next BBQ! --> See recipe Chicken Vindaloo Prerna from Indian Simmer shares her recipe for Chicken Vindaloo, a favorite, packed with flavor from chilies, garlic, cardamon, cinnamon and more. -->See recipe. Roasted Potatoes with Sea Salt and Thyme A fun find: A simple and BEAUTIFUL dish! check it out. New Giveaways New giveaways this week: iPad 2 $100 Gift Card for i love blue sea The One Wine Glasses (Red) --> Enter giveaways   ©2011 Steamy Kitchen, Inc. | www.steamykitchen.com

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[Update] There are 2 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for jorgehumbertocoelho.cooking@blogger.com Grilled Onion Salad Barbecued Buffalo Wings There are 2 new posts in "Simply Recipes" Grilled Onion Salad A grilled onion salad. Why not? Grilled onions can be just as good chilled as hot, especially when you let them marinate in an herb dressing. The grilling produces all sorts of caramelized goodness in the onions, taming their bite and bringing out their natural sweetness. An herby dressing acts like a marinade, further softening the onions, and infusing them with flavor. The best thing? The salad lasts for days, and actually improves with age, as the dressing soaks into the onions. So, it's a great party make-ahead salad. Continue reading "Grilled Onion Salad" »   Barbecued Buffalo Wings Planning a gathering for a Fourth of July BBQ? Try these spicy hot wings from Hank. Watch out though, they're good; if you're not careful you might eat the whole batch! ~Elise Many years ago, when I was a cross country runner in college on Long Island, our team had a Tuesday tradition: After an especially hard workout, we would go to a place called Big Barry's in Lake Grove and eat as many buffalo wings as we possibly could. Why Tuesday? That was night when each wing cost only 13 cents. Now I've eaten thousands of Buffalo wings before and since, but none were like Big Barry's. I swear they had to be either roasted or grilled, because Barry's wings were crisp and charred and very much not like those nasty, pallid fried things you get in most of the country. Amazing what a slight difference in cooking method can do for a humble dish. Continue reading "Barbecued Buffalo Wings" »

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