These fish tacos are prepared with fresh Mahi-mahi and local ingredients. They’re quick, easy, and delicious. Give them a try after your next fishing trip!
1 lb Mahi filets, cut into 1-inch chunks *
1/4 cup yellow corn meal
1/2 cup white flour
1 Tbsp paprika
1 Tsp salt
1 Tsp black pepper
1/4 cup peanut oil
1/3 large yellow pepper, sliced
1/3 large red pepper, sliced
1 Tbsp extra virgin olive oil
1/3 cup shredded cabbage
2 Tbsp cider vinegar
1 Tsp black pepper
1/4 Cup sharp cheddar
6 flour tortillas, 8-inch
Sour cream to taste
Scramble the egg with an equal amount of water and toss in the mahi chunks.
Combine the flour, corn meal, paprika, salt, and pepper and mix thoroughly. Toss in the fish chunks and coat evenly.
In a small skillet, heat the olive oil then stir-fry the peppers over medium heat until tender.
Fry the fish in the peanut oil, 1 or 2 minutes per side, depending upon thickness.
Toss the cabbage in the vinegar and black pepper mixture and set aside.
Cover the tortillas with a paper towel and heat for 20-30 seconds in the microwave.
Dress your tacos with the prepared ingredients and enjoy!
Drink recommendation: Landshark Lager, hands down
Note: If it’s available, top these tacos with prepared broccoli slaw instead of cabbage. Also, you may use any fresh white fish that’s available, but get out there and catch it yourself! Theres a definate flavor and quality difference between store-bought and fresh fish. Afraid of fishing? Keep this in mind – Tina is as girly as they come, and she still loves fishing. If she can do it and enjoy it, you can too – so get out there!
As a youngster, my parents frequently took the family out to eat at local restaurants. One of my personal favorites was an Italian joint called Mama’s Italian Kitchen which was situated on the beach in the Ocean View neighborhood in Norfolk, VA. They would provide each table with a large bowl of Greek Salad.
The restaurant has since been demolished to make room for high-rise condos. What a shame! The aroma and flavor of that salad stuck in the back of my mind for years until finally I decided to create my own custom salad recipe based on that memory. The ingredients are chopped quite fine which makes this dish very filling for a salad. Makes 4 servings, but feel free to indulge…this one’s pretty healthy!
1 Cup Iceberg Lettuce, finely shredded
1 Cup Romaine Lettuce, finely shredded
1/2 Cup Red Onion, finely diced
1/2 Cup Green Pepper, finely diced
1/2 Cup Roma Tomatos, finely diced
6 Large Pepperoncinis, finely diced
1/6 Cup Kalamata Olives, finely chopped
1/4 Cup Mozarella Cheese, finely shredded
1/4 Cup Parmesan Cheese, finely shredded
1/6 Cup Extra Virgin Olive Oil
1/3 Cup Apple Cider Vinegar
1 Clove Garlic, Finely Diced
2 Tbsp Sugar
1 Tbsp Dried Basil
1 Tsp Dried Parsley
1 Tsp Salt
1 Tsp Pepper
Combine all the salad ingredients in a large bowl and use salad tongs to toss well.
Combine all the dressing ingredients in a clean bottle and mix well.
Dress the salad to taste, serve, and enjoy!
RECIPE TIPS: If you aren’t fond of one or more of the salad ingredients, go ahead and leave them out! This salad can be made to order and I usually exclude the olives.
1 Roll Pre-made Pizza Dough
1/4 Cup (or more) Ranch Dressing
1/4 Cup Chopped Red Pepper
1/4 Cup Chopped Yellow Onion
1/4 Cup Chopped Cooked Chicken
1/8 Cup Crushed Cooked Bacon
1/2 Cup Shredded Mozzarella Cheese
1 Tsp Italian Seasoning
1 Tsp Garlic Salt
Preheat your over at 425^F.
Grease a 9×12 cookie sheet and spread the dough the full area of the sheet.
Pinch the edge of the dough all the way around to create a small crust.
Sprinkle the garlic salt evenly over the entire pizza.
Add the cheese, followed by the other toppings, then sprinkle the Italian seasoning over the top.
Bake for 14-20 minutes and then serve.
RECIPE TIPS: For a crispy crust, remove the pizza from the cookie sheet halfway through cooking. Also, to help hold the topping together, add a very thin layer of cheese after the other toppings.
2 Tbsp Sesame Oil
2 Tbsp Peanut Oil
4 Cloves Garlic, minced
1 Tbsp Ginger, minced
1/4 Cup Soy Sauce
2 Cups Fresh Green Beans
1 Medium Onion
Juice from 1 Lime
1 Tbsp toasted sesame seeds
Chop the onion into 1-inch slivers.
Combine and heat the oils over high heat in a large wok.
Saute the garlic, ginger, and onion for one minute.
Add the beans, soy sauce, and lime juice and saute for 5-6 minutes or until the beans are cooked to desired doneness.
Sprinkle the sesame seeds on top and serve hot.
RECIPE TIPS: Keep the heat high throughout the entire process, and add the next ingredient to keep the temperature steady. When all of the ingredients have been added, keep the mixture moving so it doesn’t burn. Add a small amount of water if necessary to keep the juice in the bottom of the pan liquid. You can also try substituting the beans for broccoli. Makes 4-servings.