Halibut Veracruz

I made his recipe with red fish about 10 years ago and the fish was bad. I haven't made it since because it brings back such bad memories.  This fish is good so I think it will be a great meal. Chet Rawie caught the fish while in Alaska this summer, and shared his bounty with us.  Lucky us.  The recipe is from Guy Fieri from FoodNetwork

Ingredients:
3 Tablespoons vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic. thinly sliced
2 cups diced tomatoes
1 medium jalapena, diced
1 cup dry white wine
2 tablespoon butter
4 (8oz) hallibut fillets
1 teaspoon kosher salt
1/2 cup spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
2 medium avocadoes, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
Preheat oven to 350 degrees

Heat oil in medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 min. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5-7 min. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook 2 min. flip over and then transfer pan to preheated oven and bake until cooked through, about 10 min. Remove sauce from heat when reduced and stir in olives and olive juice.

To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

Fish Tacos & Pinto salad

We love fish tacos and these are right up there with the best. The first time I even heard of fish tacos was about 10 years ago and we were eating dinner with Stacy and Randel in Austin. Stacy ordered them and I remember saying, "Yuk" She said you should try them. I took one bite of hers and I was hooked. We have them at least once a month. You can use about any rub that you have on hand. That makes it about a 15 min. meal if you already have the rub. Cooking Light 2010

Ingredients for Crema:
1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro
3 Tablespoons fat-free mayonnaise
3 Tablespoons reduced fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garli clove, minced
Ingredients for Tacos:
1 teaspoon ground cummin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds talapia
Cooking spray
8 corn tortillas
2 cups shredded cabbage
Preheat oven to 425 degrees. To prepare crema, combine the first 8 ingredients in a small bowl, and set aside. To prepare tacos, combine cummin and next 5 ingredients (through garlic powder) in a small bowl, sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl, break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each 1/4 cup cabbage and 1 Tablespoon crema. Yield: 4 servings

Pinto Salad
Combine 1 cup diced plum tmatoes, 1/2 cup diced yellow bell pepper, 1/4 cup minced fresh cilantro, 1/4 cup minced seeded jalapeno pepper, 2 Tablespoons lime juice, 2 teaspoons olive oil, 1/8 teaspoon freshly ground black pepper, and 1 (15 oz) can pinto beans, drained and rinsed, stir well.  I add an avocado in mine.

Spicy Shrimp Over Rice

2 pounds raw shrimp (cleaned, deveined, and head removed)

1 bunch of green onions

small amount cilantro

2 cloves garlic, minced

1 stick butter (Paula would be proud)

1/2 cup picante sauce

1 Tablespoon milk

Saute onions and garlic, in butter, add cilantro, add picante sauce, and milk. Mix well over medium heat. Add shrimp, cover and cook until shrimp is done ( about 5 min) Serve over rice.  We had some left over so the next day, I toasted some kaiser rolls with olive oil and made sandwiches out of the shrimp.  I took some of the bread out of each side of the roll to make an indention for the spicy shrimp and sauce. Delecious.