By him: grilled fish tacos with chipotle-lime dressing

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Recipe adapted from Allrecipes.com
 
Ingredients
For the marinade
20ml extra virgin olive oil
2 tsp white wine vinegar
2 tsp fresh lime juice
3/4 tsp lime zest
1/2 tsp honey
1/4 clove garlic, minced
1/8 tsp cumin
1/8 tsp ground black pepper
1/4 tsp mild pepper sauce, or to taste
150g fish fillets, cut into chunks
 
For the dressing
75 g light sour cream
40 ml mild pepper sauce
2 tsp fresh lime juice
3/4 tsp lime zest
1/8 tsp cumin
salt and pepper to taste
 
Toppings
2 tortillas
20g cherry tomatoes, seeded and diced
1/4 small head cabbage, cored and shredded
1/4 limes, cut in wedges
 
Instructions
To make the marinade
1. Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, black pepper, and pepper sauce in a bowl until blended.
2. Place the fish in a shallow dish, and pour the marinade over the fish.
3. Cover, and refrigerate 6 to 8 hours.
 
To make the dressing
1. Combine the sour cream and pepper sauce in a bowl. Stir in the lime juice, lime zest, cumin. Add salt, and pepper in desired amounts.
2. Cover, and refrigerate until needed.
 
Remove fish from marinade, drain off any excess and discard marinade.
Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, and cabbage; drizzle with dressing.
To serve, roll up tortillas around fillings, and garnish with lime wedges.
 
Makes 2

“A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoe, minced meat, onions and lettuce.”

From Wikipedia, the free encyclopaedia

Grilled Mexican Corn on the Cob

 

Attempted again on 21st march 2012

Recipe adapted from foodnetworkHubPages
 
Ingredients
2 ears of corn 
1/2 lime, cut into wedges
butter
freshly grated sheep’s milk cheese
 
Method
Preheat oven to 180 degrees C.
Place corn husks directly on the oven rack.
Roast for 40 to 45 minutes or until corn is soft.
Once soft, coat with butter.
Sprinkle cheese evenly between the 2 ears
Give each ear of corn a generous squeeze from a quarter segment of lime
 
Makes 2
 
Will HE make it again?
YES. with less cheese