Escolar Kebabs

These kebabs were grilled but the picture shows the peppers and fish taken off the skewers. I love summer....grilling...sitting on the patio...things just a bit more laid back.  Summer started early with our beautiful weather this year, so we have had quite a few of those evenings already this year.

Last weekend I pulled out a recipe that is an old favorite...and we invited a friend over who was temporarily single for the weekend....and made these.  Served with our favorite harvest grain blend from Trader Joes and roasted broccoli...great meal.

Paul got escolar instead of tuna since that's what he found at Sendiks.  Escolar does come with some warnings about GI distress due to the fish oil.  I was a bit worried about that when we were eating it; however, it seemed like kebabs were the way to go...no one was eating a large portion of the fish. Consider yourself warned!  No problems here with that, so I guess the portions worked.

Not sure where the original recipe is from since it's been cardworthy for years.  It's also been changed quite a bit by me (surprise).  The original had some of the marinade reserved for a dipping sauce and called for peanut oil.  That's not how I make it, but go for it if you don't mind the tiny bit of fuss.

Tuna Kebabs with Ginger and Chile Marinade
3 T rice vinegar
2 T grated ginger
2 T olive oil
2 T sesame oil
2 T honey (agave nectar this time)
1 serrano pepper. chopped
1 T chopped cilantro
Mix all together and marinate 1 lb tuna (or escolar) for 30 minutes or so.
Skewer with onion and red pepper and grill.

Tuna Kebabs with Ginger Chile Marinade



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Tortilla Crusted Tilapia

Our Sendik's store sells this....or something similar anyway; however, I made this version since I had three fillets in the freezer. One thing that I like about this recipe is that it comes together in minutes. Oh, and it's good too.

I used three fillets, since that what was in my freezer.

tortilla chips, crushed 9a few handfuls)

1 jalapeno, diced

1 t lime juice

1/4 c cilantro, chopped

1/2 t chili powder

1/4 t grd cumin

Dip the fillets in flour, then egg, then the crumb mixture listed above.

Bake at 375 degrees for 15 minutes or so.

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Fish Tacos

I needed a quick meal the other night, so I returned to an old favorite, fish tacos. These are based on Rubios and Taco Surf...two SoCal quick dining choices that please our entire household. They were served on corn tortillas because that's my preference for this recipe but flour tortillas work as well.

1-1/2 lb whitefish, cut into pieces (I used tilapia)
3 cloves garlic, minced
salt and pepper
2 T. lime juice

Rub these three ingredients into the fish, then coat the fish in:
2T. chili powder mixed with 1/2c cornmeal
Saute the fish and serve on warmed corn tortillas with shredded cabbage, lime wedges, salsa, avocado, and white sauce (see below):
1/2 c. plain yogurt
1/2 c. mayo
1/2t each oregano, cumin, dill weed, cayenne

Sadly, I did not have avocado last night...and they really are better with some chopped on the top. I did have some fun sauces (shown in the picture) that my husband picked up on a recent business trip to Mexico.

It was box pick up night for our CSA, so I was able to make a quick salsa with some of the ingredients. The green beans are from the box as well. The tomatoes were awesome and I had some locally grown corn, CSA red onions, and cilantro.

Notice the margarita...just the perfect thing to have with the tacos on a beautiful summer night!