My grandmother always has stacks of recipes she has cut out of the paper that she wants to try out (she still does at 93). I inherited this gene. I have a book of loose recipes that I have clipped from papers and magazines that I want to try. This is one that I really like and my kids will eat it without too much drama. My kids are OK with fish. This is probably not the recipe to change their minds as the fish is not disguised.
You can find the recipe here with pictures (mine never look that pretty.)
Ingredients
2 tablespoons lime juice
2 tablespoons minced mint leaves
1 tablespoon canola oil
1/2 teaspoon salt
1 teaspoon sugar
1 fresh jalapeno chile, seeded and minced (doesn't add much heat, can omit if it makes you nervous)
1 pound firm white fish, such as halibut, snapper or cod, cut into 8 finger-shaped pieces
(I always use tilapia. I have tried other fish, but get more complaints)
Lime Slaw
1/2 cup low-fat mayonnaise
2 tablespoons chopped mint
1 tablespoon fresh lime juice
1 1/2 cups shredded cabbage
8 corn tortillas, warmed on the grill
Instructions
1. Combine marinade ingredients; stir well. Add fish to marinade. Refrigerate 30 minutes, turning once. Remove fish from marinade. Discard marinade.
2. Prepare grill for high-heat cooking. Place fish directly over heat; grill until firm, opaque and lightly browned, about 7 minutes, turning once.
3. To prepare lime slaw, combine mayonnaise, mint and lime juice with cabbage. To serve, place grilled fish on corn tortilla; top with 3 tablespoons slaw. Fold tortillas over. Serve 4.
No comments:
Post a Comment