Fish Tacos

FISH TACOS AVOCADO MANGO

Ingredients :

6 oz. of tilapia or sole.

(usually sold in 3 oz. portions ) .

Cut in 1/2 inch pieces

1 lime

3 tsp. salt

1 Tbl   garlic powder

1 Tbl   chili powder

4 Tbl Tomatillo sauce jar

1 avocado

1 mango very ripe

2 Tbl  red onion diced very fine

¼ cup olive oil

Jarred Jalapeno in liquid.

(4 to 6 slices of the peppers plus 1/4 cup of juice from jalapeños (any brand)

1/4 c white wine

Approx. 10 – 6 inch corn tortillas

*Marinade fish for 20 minutes as you make the salsa in a glass bowl

Marinade:

1/2 lime juice plus zest of the lime

1 tsp. salt

1 Tbl olive oil

1 Tbl   chili powder

Add the tilapia

Salsa:

1 lime  juice and zest of lime

1 Tbl   salt

1 Tbl   garlic powder

4 Tbl Tomatillo sauce jar

1 avocado diced

1 mango very ripe diced

1 Tbl olive oil

(4 to 6 slices of the peppers  plus 1/4 cup of juice from jalapeños (any brand ) .

2 Tbl red onion diced very fine

In a sauté pan add approx 1/8 c olive oil and over high heat place the tilapia strips.

**Do not use fish marinade in pan.

(Only turn fish once on each side to prevent breakage.)

Cook each side over high heat for approx. 3-4 minutes until well browned.

Add white wine to fish and let absorb for 2 minutes lowering heat.

1 Tbl  lime juice over fish

Warm the tortillas in a dry pan

Place fish; then salsa over fish.  Fold over. Makes about 10 tacos.

Keep them covered in foil until ready to serve.

Fish Tacos are a great meal on a summer evening.

You can replace tilapia with sole or grilled shrimp or any other fish like Mahi Mahi.

* You can make salsa ahead but wait 15 minutes before serving to add the avocado or salsa will turn brown quickly.

**( you can add the whole pit from the avocado to prevent browning in the salsa mixture)

Enjoy these very tasty fish treats!

Asian Chicken Wings with Sesame

chicken wings

4lbs buffalo-style chicken wings
3T hoisin sauce
¼C sesame oil
2t garlic powder
2T brown sugar
2T raw honey
¼C sweet vermouth
¼C light soy sauce

Preheat oven to 425 F with a large, flat, Teflon coated pan (not aluminum) to heat up. The hot pan will help to sear wings before they cook.

Rinse meat thoroughly and dry with a paper towel.

In a large bowl, combine chicken with hoisin sauce, sesame oil, garlic powder, brown sugar, raw honey, sweet vermouth and light soy sauce and toss until chicken is covered.

chicken wings

Remove pan from oven and place the wings on pan and spread apart so they are not touching.  They should all fit on one pan, so that they have room to cook and carmelize in the pan.

Cook for 30 mins, then remove from oven and turn the wings over and replace in the oven for another 15 minutes.

chicken wings

Serve warm.  You can also make them ahead and reheat when they need to be served.

Pork Belly Buns

3 pork bellies: approx. 3 inches wide, 2 inches high and 8-10 inches long

pork

Heat 1 Tbl of olive, canola or vegetable oil in a cast iron pan over high heat

In a large bowl combine, make a rub:

2 Tbl sesame oil
2 Tbl kosher salt
2 Tbl garlic powder
1/4 tsp cayenne pepper
1/2 tsp fennel powder

Rub on pork bellies and place fat side down in the pan.

pork

Sear on all sides. Fat will render from the pork bellies. Once all sides are seared, remove pork bellies from pan and drain excess fat.

pork

Put the pork bellies back in the pan and deglaze the pan with 3/4 C of saki.

Add the following to the pan:

6 whole star anise
3 C of chicken broth

Cover pan with aluminum foil and place in the oven at 425 F for one hour.

pork

Pickled cucumbers

1 European cucumber
Apple cider and Rice vinegar- enough to cover the cucumber
1 clove fresh garlic, chopped
1/2 tsp Kosher salt
1 tsp sugar

Leave skin on and slice thin as you can 1/8 -1/16 inch into chips. Place in bowl and cover with vinegar and spices. Refrigerate to marinate for at least 4 hours

cucumbers