Fish Tacos with Chipotle Cream Recipe

Fish Tacos Picture by www.imafoodblog.com

Ingredients

Fish:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

Directions

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Fish Tacos with Chipotle Cream Recipe by http://www.foodnetwork.com

Grilled Golden Trout with Spicy Thai Tamarind Sauce Recipe

Grilled Golden Trout

Yield: 6 servings

Recipe Ingredients

Sauce:
1 Tbsp (15mL) peanut oil
1 small onion, diced
1/8 tsp (1g) crushed dried chiles (or more to taste)
1 large clove garlic, finely chopped
2 ounces (60g) (by weight) tamarind purée
1 can coconut milk
1 Tbsp (15g) Thai red curry paste
3 1/2 Tbsp (55mL) fish sauce
3 Tbsp (45mL) soy sauce
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped
1 Tbsp (10g) brown sugar
2 Tbsp (30mL) fresh lime juice
2 tsp (1g) mint, finely chopped

Other Ingredients (per portion):
6 medium golden trout, dressed
Fine dice of bell pepper (assorted colors) for garnish
Mint or cilantro sprigs for garnish

Recipe Directions

In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chiles, and garlic. Sauté until golden.

Add remaining ingredients up to and including sugar. Simmer for 30–40 minutes, stirring occasionally, until mixture lightly coats a spoon.

Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper.

Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.

To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.
Recipe by Barbara Figueroa

Nutrition Facts

Calories : 310
Total Fat : 22g (Saturated Fat 16g)
Cholesterol : 45mg
Sodium : 1430mg
Total Carbohydrate : 13g (Dietary Fiber 2g, Sugars 4g)
Protein : 17g

Grilled Golden Trout with Spicy Thai Tamarind Sauce Recipe by evitamins