grilled mahi tacos with avocado cream

I think everyone who picked up the most recent Domino mag fell in love with this recipe. Not just the idea of fish tacos (who doesn't love fish tacos any day?), but the beautiful outdoor table setting, all the colors, all the "I just threw this little impromptu get-together with my friends and my backyard picnic table and strings of lights in the trees, you know, just because" - it's so appealing. Well, I don't have a picnic table, but I did decide to invite a couple of our friends over to share this meal. The idea of it was just too good to keep to ourselves. The avocado cream is nice, although next time I'll do what I always do and make guacamole (dual purpose -for tacos AND chips!) and keep the sour cream on the side. Red cabbage with a splash of vinegar and pinch of salt - the crunchy texture was absolutely perfect with the grilled fish. I made another batch of the jicama mango salad and the entire meal was just perfect.

Grocery list: corn tortillas, mahi-mahi fillets (skin-on), red cabbage, avocados, limes, sour cream, tomatoes, red onion, jalapeno, cilantro (I added a little fresh corn to the pico de gallo since it's in season and I can't help myself when I walk by fresh corn at the farmers' market - ever).

Make the avocado cream by blending 2 avocados with 1/2 c sour cream and the juice of 2 limes in the food processor (season with sea salt). Finely chop the cabbage and dress with a splash of vinegar and salt. Make fresh pico de gallo by chopping a couple of tomatoes, 1/2 red onion, a handful of cilantro, and as much jalapeno as you like - plus the (optional) kernels from an ear or 2 of corn. Mix with lime juice, salt and pepper. Grill the mahi-mahi skin-side down (brush with olive oil first to make sure it doesn't stick to the grates) until fish is flaky and cooked through. This can all come together in 20 minutes, and with everyone serving themselves, it might just be the least stress you've ever experienced at a dinner get-together...

pan seared tilapia with chile lime butter

I found this great recipe for chile lime butter on Epicurious. Not counting the time it takes for the butter to soften on the counter, the entire meal is ready in 20 minutes. This is definitely going in the weekly rotation. I saved the leftover butter and was able to use it later for some steamed corn on the cob - what a great treat.

Grocery list: 1 lime, butter (1 T for each serving of fish), 1 chile pepper, 1 shallot, enough tilapia per person (I made 4 fillets, 3 T butter total, this seemed like 3 normal size servings).



Let the butter soften, then mash in the juice of half a lime, a T of lime zest, 1 minced shallot, and about 1 tsp of minced chile pepper (add more if you like heat).



Heat some oil in a non-stick skillet over medium-high heat. Sear the tilapia for about 3 minutes per side, until it is flaky and opaque in the center. Serve with a dollop of the chile lime butter. On the side I had sweet potato fries (covered here), and goat cheese broccolini...

mexican spice-rubbed ribeyes with garlic lime butter

When we eat steak around my house, it's always tenderloin. Being somewhat obsessive about healthy food, A and I only buy the leanest cuts of red meat. When I saw this recipe for spice-rubbed ribeyes (from the April issue of F&W), I knew I had to try it, especially when I noticed the availability of local grass-fed ribeyes at WF this week (a grass diet produces leaner meat than grain diets).

Grocery list: cumin, chipotle powder, paprika, ribeye steaks, lime, garlic, butter.



To make the spice rub (enough for 4 steaks), mix 1.5 tsp each of the cumin, paprika and chipotle powder, plus 1.5 tsp of salt.



Pat the steaks dry, and rub the seasoning onto all sides of the meat.



Soften 4 T butter (to room temperature), then mix in 2 minced garlic cloves, the zest of 1 lime, and about 1 tsp of the lime juice.

Grill the steaks over medium-high heat for about 10-12 minutes for medium-rare. Let the steaks sit for a few minutes, then put 1 T of the garlic lime butter on top of each to serve.