Mexican Tuna Salad (Ensalada de Atun)

This salad is super fast and easy! Perfect to eat on a tostada, toast, or just scoop it with chips.

INGREDIENTS:
2 small cans of tuna
2 romaine hearts (iceburg lettuce is fine too), finely shredded
1/2 medium onion (chopped)
2-3 tomatoes, finely diced
2-4 jalapeños, seeded and chopped
1 can of corn, drained
mayonnaise
salt and pepper to taste

Start off by draining the liquid from the tuna and place tuna in a bowl.  Separate tuna chunks with a fork.  Add the lettuce, onions, tomatoes, jalapeños, corn, salt and pepper.  Add enough mayonnaise to your liking.  Enjoy!

Lime & Garlic Tilapia

Hungry and not sure what to make?  How about this delicious, super quick to prepare fish!

It turned out pretty tasty and I dished it up with some Spanish rice, salad and some pineapple salsa!

 

INGREDIENTS

6 Tilapia filets

2 Tbsp butter, melted

Minced garlic (about 1.5 tbsp)

2 limes

salt & pepper

Parsley flakes

 

Spray some PAM on a 9x13 baking dish.  Rinse the filets and pat dry with a paper towel.  Salt and pepper the filets and lay them on the greased baking dish.  Pour lime juice over each filet, evenly pour the melted butter. Spread some garlic on each filet and finally sprinkle some parsley flakes on top.  Bake in the oven at 375 degrees Fahrenheit (uncovered) for 30 minutes.  Enjoy!

 

If you want to make some pineapple salsa just make some fresh salsa and add some small pineapple chunks!



 



Grilled Tilapia with [Bing] Cherry Salsa

SERVES 4 - Prep. Time: 15 min - Total Time: 20 min

1 tablespoon olive oil, plus more for grates
1/2 pd. (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed), minced
1 tablespoon fresh lime juice
coarse salt and ground pepper
1/2 teaspoon ground coriander
4 Tilapia fillets (4 to 6 oz each)

1. Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.

2. In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tiapia all over with oil; sprinkle with spice mixture.

3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.

Beer Batter Salmon

This beer batter recipe is simple and AMAZING.  It is so light and crispy.  Perfectly paired with fresh Salmon. 

3/4 cup beer
3/4 cup flour
1 Tbsp. salt
2 Tbsp. oil
2 eggs, separated

To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Cut Salmon into about 2 inch. squares and fry in oil at 375 F for 2 1/2 min.  Makes up to 2 lbs Salmon.

Spicy Shrimp

INGREDIENTS:

1 lb medium uncooked shrimp, cleaned and deveined

1 small onion, diced

1-2 tbsp of butter

3 roma tomatoes

4-7 red dry peppers (chiles de arbol) found in the Latin section of your grocery store

1 small can of tomato sauce

1 tbsp sour cream (optional)

salt

****

In a small pan, boil the roma tomatoes and red dry peppers with a little bit of water. When done, place in blender and add some salt. I suggest you start out with the minimum amount of peppers and then try it to see how spicy it is for you. You can add more peppers in the blender according to how spicy you want them. When I first made it, I just added 6 peppers right from the start, it was pretty spicy and got a little worried, but when you add the tomato sauce, it wasn't bad at all.

****

Sautee onion in butter and then add shrimp. When shrimp is done and pink, add the sauce from the blender, the tomato sauce, and the sour cream. Again, the sour cream is not really necessary, I'm sure it will taste fine without, but it could be a good option in case the sauce turned out too spicy for you. Enjoy!

Sweet & Spicy Shrimp with Pineapple

INGREDIENTS:

1 lb shrimp, peeled, deveined and cleaned
3/4 cup brown sugar
2 Tbsp corn starch
1/2 tsp ginger
1 Tbsp soy sauce
1 (20oz) can pineapple chunks or tidbits, drained (reserve juice)
1 carrot, thinly sliced
1/2 onion, sliced
Hot cooked rice


In a wok or pan start cooking the following: brown sugar, corn starch, ginger, soy sauce, and pineapple juice. When the sauce becomes thick, add shrimp, carrot, onion, and pineapple chuncks. Cook for about 10-15 minutes or until shrimp are done. Enjoy!

Ceviche de Camaron (Shrimp Ceviche)

This is a pretty simple recipe for ceviche, but very tasty! When I was little we lived in the coast so we always got to enjoy really good sea food dishes, this one was of course one of my favorites. I remember my dad once made it with "marlin" also known as sword fish, it was so long ago I don't remember the taste...I just remember I liked. Anyway, this dish is marinated and cooked using lime juice (no heat needed) and typically served over tostadas or in cocktail bowls. There are many variations, so this is one of many.

INGREDIENTS

2 lbs Shrimp: peeled, washed and chopped in smaller pieces

1 Red onion: chopped

4-5 tomatoes: finely diced

2-3 cucumbers: chopped

limes (you'll need lots)

salt and pepper

tostadas

avocados

Optional:

Clamato: Tomato cocktail...see note below

crab meat

***

In a bowl combine the shrimp, onion and lime juice. You will need to let this marinate/cook for several hours. The smaller the shrimp, the faster it will cook. You will know when it's ready because the shrimp will change color to an orangie tone (I think you can see on the picture below, pieces that have a different color).

Mix cucumber and tomatoes together, and when the shrimp is ready add that whole mixture to the mix.Add salt and pepper to taste. You can also add diced avocado at this point or just add some to the served ceviche at the end. You might want to let it sit for a bit longer just so that the tomatoes and cucumbers can soak up some of the flavor. Serve over tostadasI have a friend who likes to add tomato cocktail to hers to make it more soupy and to get some more tomato and clam taste to it. Either way is good.

Gourmet Grilled Fish Tacos

If you haven't had Rubio's Tacos you are missing out! There is a solution though, I found this recipe on the Internet and perfected it. The key is in the sauce and the preparation! For pictures of what a grilled gourmet taco looks like: http://www.rubios.com/menu/

Fish Marinade:
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, thinly sliced
2 fresh or pickled jalapeño chilies seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
1 1/2 pounds of firm fleshed white fish (striped bass, halibut, tilapia)

Rubios Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime salt to taste
(I have made it without the yogurt since I didn't have it on hand and it was good)

Ingredients:
15 small corn tortillas
Shredded sharp cheddar cheese
Rubios Sauce
Prepared Fish
2 avocados, sliced
your favorite salsa
cilantro, chopped
diced onions
chopped cooked bacon

In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight.

Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.

Using foil, make a "bowl" for fish to grill in. Transfer the fish from the marinade and place onto the foil. place another layer of foil over the top and press the edges to "seal" to the foil plate underneath. Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque.

To prepare the taco, spray grease on a frying pan, take a tortilla and cover it with shredded cheese, flip tortilla on to greased pan cheese side down, grilling cheese over medium heat until melted and golden. Using a spatula, flip tortilla onto a plate cheese side up. Spread a spoonful of sauce over cheese. Add grilled fish and any other fixings you enjoy.