#broiled tilapia fish tacos

[clarerogers]

Taco - Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw Ready in 30 minutes, these tilapia fish tacos are rubbed in a simple spice mix, broiled quickly, and topped with a cilantro-lime slaw.

[hiatusuniverse]

Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw These tilapia fish tacos are prepared in 30 minutes and have a quick broiled crust and cilantro-lime slaw on top.

[badlybehavedbookworm]

Taco - Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw Recipe

These tilapia fish tacos are prepared in 30 minutes and have a quick broiled crust and cilantro-lime slaw on top.

[zapp645]

Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw These tilapia fish tacos are prepared in 30 minutes and have a quick broiled crust and cilantro-lime slaw on top. 1/2 teaspoon paprika, 3 cups shredded cabbage, 1/2 teaspoon salt, 1/4 teaspoon hot sauce, 3 tablespoons diced red onion, 4 tablespoons lime juice, 1/4 cup reduced-fat mayonnaise, 1.5 pounds tilapia fillets, 8 flour tortillas, 1/4 teaspoon ground ancho chile powder, 1/8 teaspoon garlic powder, 1 tablespoon rice vinegar, 1 teaspoon ground cumin, 1 tablespoon dried cilantro, cooking spray, 2 tablespoons lime juice, 1/4 cup Greek yogurt, 1/8 teaspoon salt

[floranceeyww]

Different styles of fish cuts

Fish is a highly nutritious and delicious food that can be prepared in a variety of ways. One of the most important aspects of preparing fish is the cut. Different styles of fish cuts can have a significant impact on the flavor, texture, and presentation of the dish. In this blog, we'll explore some of the most popular styles of fish cuts.

Fillet Cut The fillet cut is one of the most popular styles of fish cuts. It involves removing the bones and skin of the fish to create a boneless, skinless piece of meat. Filleting can be done with most types of fish, including salmon, cod, and tilapia. Fillets are great for grilling, baking, or frying and are often used in fish tacos or sandwiches.

Steak Cut The steak cut is another popular style of fish cut. It involves cutting the fish crosswise into thick, bone-in slices. This cut is often used for larger fish such as tuna, swordfish, or halibut. Steak cuts are great for grilling or broiling, and the bone-in nature of the cut adds extra flavor and moisture to the dish.

Butterfly Cut The butterfly cut, also known as the butterfly fillet, involves cutting the fish down the middle but leaving the tail end attached. The cut creates a butterfly shape that can be stuffed, grilled, or baked. This style of cut is often used for fish such as trout, sole, or flounder.

Loin Cut The loin cut involves removing the fillet from the center of the fish, where the meat is the thickest. This style of cut is often used for larger fish such as salmon or tuna. Loin cuts are great for grilling or baking, and they are often used in sushi or sashimi.

Sashimi Cut The sashimi cut is a Japanese style of fish cutting that involves slicing the fish into thin, bite-sized pieces. This style of cut is often used for sushi or sashimi dishes, and it requires a very sharp knife and skilled hand. The sashimi cut is typically done with fish such as tuna, salmon, or yellowtail.

[thehook]

Why The Petone Restaurant Also Best for People With Diabetes

Although several factors are responsible for defining the quality of a seafood restaurant, foods are always given priority. It's always tough to visit the restaurant with all your family members due to several constraints including diseases like diabetes. 

Most people consider type 2 diabetes a blood sugar problem, but it is much more than that. With type 2 diabetes, the human body either doesn't produce enough insulin, or it resists insulin. The insulin resistance is a bigger threat to your cardiovascular health. People suffering from type 2 diabetes are twice as likely to have heart disease or a stroke as compared to their peers without diabetes.  

And if we talk about a healthy diet, fish is a worthy consideration. The aquatic creature is an important source of protein, vitamins and minerals. 

Let's discuss some of the best seafood at your favorite Petone restaurant for people with diabetes too. 

Salmon 

 Salmon is a great option of fish for type 2 diabetes because of its high omega-3 fatty acid content. The fats can help down the risk of common diabetes-related complications such as heart stroke and heart disease. As per a study, eating at least 2 servings of fish a week can potentially reduce the risk of heart attack, and death among people ailing with heart disease. 

Some of the healthy cooking ways for diabetes include baking, broiling, stewing, and roasting. It is recommended to have coating cooked salmon with 1 tablespoon of olive oil, 1 ½ of lemon juice, 2 crushed garlic cloves, and a handful of fresh chopped basil is good for type 2 diabetes patients. 

Tilapia 

Tilapia is a kind of low-calorie, high-protein fish that holds a very mild flavor. Based on a report a tiny fillet that's been steamed has 137 calories and 28.5 grams of protein. Finding Tilapia is fairly easy as both a fresh and frozen fillet, and also it is easier to prepare. Generally Tilapia fillets are thin so they take very less time to be cooked. 

Cod 

Cod is a low-calorie, high-protein white fish much like Tilapia. A small poached fillet offers 148 calories and 32.6 gram of protein. However Cod needs more tough cooking methods like grilling and bolder seasoning. Cod can be taken as fish tacos and seafood gumbo. 

Trout 

Trout contains a good amount of omega-3 fatty acids, therefore it is essential seafood for patients with heart related issues. It's better to bake or broil trout with a little citrus juice or sodium-free seasoning. Chefs at the popular restaurant in Petone know how to cook seafood. The seafood dishes are prepared with less amount of salt. Adults need about 1,500 mg of salt a day. Every fish variety has unique tastes, so it should be easy to prepare meals salt-free with only a touch of appetizing herbs. 

Shrimp 

Shrimp is high in protein and low in calories. A 4-oz serving has 120 calories and 23 gram of protein. Also it contains 170 mg of cholesterol which is considered higher as compared to other kinds of seafood. That's why people with diabetes should avoid this high cholesterol-containing dish. Shrimp is best for calorie control and protein added items for heart patients. 

Shellfish 

Getting the meat out of succulent shellfish such as lobster and crab is the real challenge for food lovers. Still shellfish is a popular diabetes diet. The foods are naturally low in fat and calories. One cup of steamed crab contains 97 calories and about 1 gram fat. Further a cup of steamed lobster offers 128 calories and 1.2 gram fat. In case you add melted butter to them, both calories and fat go high. 

The health benefits of seafood you know are really enormous. The seafood restaurants in Petone know this concept better. Therefore having a meal at the restaurant is not a threat to health. 

Conclusion 

Your most favorite Petone restaurant is the best point for people of all ages irrespective of health conditions. You can no longer restrict your family members suffering from diabetes to visit the seafood restaurant with the whole family. Check the menus every time when you visit as such places add new healthy dishes frequently. 

[dritataylor]

Giada chessy corn fritters

Giada chessy corn fritters series#

Sunny Anderson - Host of Cooking For Real co-host of The Kitchen.Ted Allen - Food and wine connoisseur host of Chopped.8 Switch to The Cooking Channel and Season 7.It consists of chefs picking out favorite dishes they've eaten in places throughout the United States, in specific categories. After being cancelled by The Food Network, it was brought back on the Cooking Channel in 2018. The program originally aired as a one-time special in late 2008.

Giada chessy corn fritters series#

The Best Thing I Ever Ate is a television series that originally aired on Food Network, debuting on J(after a preview on June 20). ( Learn how and when to remove this template message) ( July 2018) ( Learn how and when to remove this template message) Please help by editing the article to make improvements to the overall structure. Visit her at Related Posts: Cook to Thrive by Natalie Coughlin Dinner For Everyone by Mark Bittman Lucky in Love by Eleni N.This article may be in need of reorganization to comply with Wikipedia's layout guidelines. Born in Rome, Giada grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. GIADA DE LAURENTIIS is the star of Food Network’s Everyday Italian and Giada at Home, a judge on Food Network Star, a contributing correspondent for NBC’s Today show, and the author of five New York Times bestselling cookbooks. Providing an intimate sneak peek into Giada’s day-to-day family life with Todd and Jade, and chock-full of gorgeous color photographs, WEEKNIGHTS WITH GIADA will be a new favorite for longtime fans-and a new kind of handbook for home cooks everywhere. –DESSERTS: Oatmeal, Cranberry, and Chocolate Chunk Cookies Mini Pumpkin Cupcakes with Chocolate Frosting Chocolate Mascarpone Pound Cake Apricot Oat Bars Gingerbread Affogato –BREAKFAST FOR DINNER: Breakfast Tart with Pancetta and Green Onions Almond Pancakes Peach and Cherry Frittata Fig and Brie Panini Crepes with Peanut Butter and Jam Crispy Breakfast Pita Savory Polenta with Sausage and Dried Cranberries Smoked Salmon Crostata –CHANGE OF PACE: Sweet and Spicy Greek Meatballs Thai Turkey Lettuce Wraps Asian Quinoa with Salmon Black Forbidden Rice with Shrimp, Peaches, and Snap Peas Chicken with Peruvian Chile Sauce Tofu with Miso Vinaigrette, Mushrooms, and Edamame Tilapia Fish Tacos with Arugula –MEAT, POULTRY & FISH: Grilled Sirloin Steaks with Pepper and Caper Salsa Herbed Lamb Chops with Homemade BBQ Sauce Crispy Chicken with Rosemary-Lemon Salt Turkey and Pancetta Pot Pies Salmon Cakes with Lemon-Caper Yogurt Sauce Broiled Tilapia with Mustard-Chive Sauce –PASTA & GRAINS: Farfalle Pasta Salad with Broccoli and Pearl Onions Whole Wheat Linguine with Basil, Bacon, and Shrimp Risotto with Currants, Pine Nuts, and Feta Cheese Sweet Corn and Basil Lasagna Wagon Wheel Pasta with Pancetta and Peas Orzo with Smoky Tomato Vinaigrette –BRUSCHETTAS, SANDWICHES & PIZZAS: Bruschetta with Lamb, Fontina, and Greens Mini Meatball Sandwiches Ham, Gruyère, and Apple Panini Mediterranean Halibut Sandwiches Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Antipasto Calzone Burgers à la Pizzaiola –SOUPS & SALADS: Creamy Sweet Potato and Rosemary Soup Shrimp and Sausage Cioppino Jalapeño and Cherry Tomato Gazpacho Couscous with Watermelon, Watercress, and Feta Cheese Lemony White Bean, Tuna, and Arugula Salad Roasted Salmon, Snap Pea, and Cucumber Salad Some featured recipes in WEEKNIGHTS WITH GIADA include: All of the soups, sandwiches, pizzas, pastas, and meat and fish dishes come together quickly, most in half an hour or less. As she says in the dedication, WEEKNIGHTS WITH GIADA is “for everyone who comes home after a long day and wonders what to cook for dinner.” Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. Here is Giada at her most inventive-and at her most laid-back. Now, for the first time, in WEEKNIGHTS WITH GIADA: Quick and Simple Recipes to Revamp Dinner (Clarkson Potter on sale March 27, 2012), Giada tackles weeknight cooking in her vibrant signature style.Īs Jade grows up and schedules get busier, Giada has developed fantastic go-to recipes to get a delicious meal on the table in a flash. Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike. I hope these recipes inspire you and your family to gather around the table (or picnic blanket!) for some fantastic dinners-and, most important, a whole lot of fun. Weeknights with Giada Giada De LaurentiisĢ1 is what weeknights look like in my house.

[tvjust]

Red lobster menu

Democratic prices at Red Lobster ensure that every family can taste their famous, delicious seafood. In terms of meals, these are some of the customers’ favorites: Wood-Grilled Shrimp, Southwest Style Tacos with Tilapia, Live Maine Lobster, and Crab Linguini Alfredo. And given the fact that they provide a nice, cozy atmosphere, it is no wonder that so many Americans are in love with Red Lobster. Indeed, Red Lobster restaurants are any seafood lover’s dream. What Red Lobster Restaurants Are Known ForĪs you may well guess, the first and foremost thing Red Lobster establishments are known for are their emphasis on seafood and fish meals. Nonetheless, if you want to enjoy seafood or fish meals at a restaurant, you can be sure that the Red Lobster prices tend to be among the most affordable ones. However, this might be a result of a particular focus on the seafood. Secondly, a bowl of Creamy Potato Bacon Soup costs $5.99 at Red Lobster, while the Cheddar’s Homemade Baked Potato Soup bowl comes for $4.49.Īs you can see from the comparison above, the Red Lobster menu prices tend to be slightly higher than those ones at Cheddar’s. While the Classic Caesar Salad costs $9.79 at Red Lobster, the Chicken Caesar Pasta Salad comes for $8.49 at Cheddar’s. On the other hand, Red Lobster menu prices tend to be average, in comparison to other casual restaurants.įor example, you can easily compare the Red Lobster prices with the menu prices at Cheddars. Mealīroiled or Fried Bay Scallops, Chicken Breast Strips, Crunch-Fried Fish, Hand-Breaded Shrimp, Garlic Shrimp Scampi, Garlic Grilled Shrimp Skewer or Lightly Breaded Clam Strips)Ĭonsidering that this restaurant chain is a chain of casual restaurants, it is normal that the Red Lobster prices are higher than at fast-food restaurants, such as Taco Bell. Your Own Lunch Meal is served with a choice of side. Wood-Grilled Peppercorn Sirloin and Shrimp $7.99 (substitute Lobster Bisque for $1.00)įarm-Raised Catfish (Golden-Fried or Blackened) $7.99 Lunch Specials MealĬlassic Caesar Salad (With Shrimp or Chicken)Ĭup of Soup and Grilled Shrimp Salad (With Choice of Soup) Wild-Caught Flounder (Baked With Seafood Stuffing and Crab)Īvailable every day from 11:00 A.M. Wild-Caught Flounder (Oven-Broiled or Golden-Fried) Tilapia, Atlantic Salmon, Rainbow Trout & Local Selection Garlic-Grilled Shrimp, Garlic Shrimp Scampi, Walt’s Favorite Shrimp, Garlic-Grilled Sea Scallops, Seafood-Stuffed Flounder & Parrot Isle Jumbo Coconut Shrimp)Ĭhoose any two for $18.49, any three for $21.99 (additional $1.99 more) Peppercorn-Grilled Sirloin, Wood-Grilled Fresh Salmon, Shrimp Linguini Alfredo & Steamed Snow Crab Legs)Ĭhoose any two for $18.49, any three for $21.99 (additional $2.79 more) Petite Green Beans, Broccoli & Asparagus (seasonal)ħ oz. $7.99 one side, add shrimp for $1.99, $3.99 additional side Lobster-Crab-and-Seafood-Stuffed MushroomsĬrispy Calamari and Vegetables, Stuffed Mushrooms, Chicken Breast Strips, Mozzarella Cheesesticks and Clam Strips)Īny two for $8.99, three for $10.99 (and $1.99 additional)Ĭreamy Lobster Mashed Potatoes, Creamy Lobster Baked Potatoes, French Fries, Baked Potato, Mashed Potatoes & Wild Rice Pilaf) 3 What Red Lobster Restaurants Are Known For.Marilyn Custer of Roanoke, Va., visiting a Red Lobster on International Drive on Monday, said she was pleased with the menu options the restaurant had unveiled. The wood-grilled lobster, shrimp and salmon, features the largest shrimp the chain has ever offered. One new menu item, lobster scampi linguine, includes 6 ounces of lobster. Red Lobster's research into customer habits showed that most customers visited the restaurant for seafood and many wanted a greater variety of seafood dishes, said Danielle Connor, the company's senior vice president of menu strategy and development. Many steakhouses have been adding seafood dishes, meaning Red Lobster will have to work harder to deliver unique dishes, he said. "They really have to continue to find ways to differentiate through seafood and make it more approachable," Tristano said. Making major changes to an established brand such as Red Lobster will be tough and take time, said Darren Tristano, executive vice president of the restaurant research firm Technomic.

[teahaus-annarbor]

Monthly Brew: July Collection

Try our July monthly brew sampler for just $8.26, featuring Ceylon tea and two tea-based spice blends; includes tasting notes and recipes. Price includes shipping when ordered now through July 8, 2021.*

CLICK HERE TO ORDER!

(*Please note: Free shipping is valid for one online purchase—through July 8, 2021—of this $8.26 sampler collection only; if additional products are ordered, shipping charges will be added; free shipping within the U.S. only.)

#430 CEYLON OP NUWARA ELIYA (black classic)

PREPARATION: 3 g tea (1 heaping tsp) per 8 oz filtered boiling water; brew 2 minutes; also excellent iced

INGREDIENTS: At over 6000 feet, the high plateau of Nuwara Eliya has some of the finest tea gardens in Sri Lanka

LEAF: Dark brown with a subtle hint of red

INFUSION: Reddish brown; slightly lighter than other black teas

AROMA: Classic black tea

LIQUOR: The most “classic” of our classics. Its smooth subtle flavor has a hint of citrus, perfect for anyone looking for a really good “normal” iced tea.

PAIRING: Anything summer! Great with a slice of lemon.

SMOKY SOUCHONG SPICE BLEND #1

Smoky blend of Lapsang Souchong black tea & spices, great for grilling!

Perfect for BBQ! Use as a dry rub or make a marinade by adding 1/4 cup soy sauce and 1/3 cup olive oil (stir well).

EASY Yummy Smoky Burgers:

1 lb ground beef and/or pork  

1 Tbsp Smoky Souchong Spice Blend

Simply add the spice blend to the burger meat, mix it in well, form your burgers, and cook the way you like them.

SURF’S UP SENCHA SPICE BLEND #4

Lively blend of sencha green tea & spices, a fresh take!

Perfect for fish! Rub fish with Surf’s Up Sencha Spice Blend and add a pad or two of butter (or olive oil) and a couple lemon slices. Broil or grill until done. Salt to taste.

Great base for rice, noodles, or broth.

Dip for chips/veggies:

8 oz sour cream

1 Tbsp mayonnaise

1 tsp sugar

1 Tbsp Surf's Up Sencha Spice Blend

Stir together and chill.

Fish Tacos:

1 lb tilapia

approx 1 Tbsp Surf's Up Sencha Spice Blend

12 small flour tortillas

cole slaw

shredded cheddar cheese

sliced avocados (optional)

Sprinkle tilapia with Surf's Up Sencha and bake, broil, or grill until done. Slightly warm the tortillas and fill with fish, slaw, cheddar cheese, and avocados (if desired).

[cookingkcals]

Hello Fresh: Blackened Tilapia Tacos

The Recipe (Serves 4)

Ingredients: - 12 oz pineapple chunks - 1/2 oz cilantro (or not) - 2 limes - 1 shallot - 2 cloves garlic - 22 oz tilapia - 2 Tbs “Southwest Spice Blend” - 4 Tbs sour cream - 4 Tbs mayonnaise - 8 oz shredded (red) cabbage - 12 flour tortillas

Preheat oven/broiler to 500. Wash and dry all produce. Drain pineapple. Chop half the cilantro leaves (save the rest for garnish; or not). Cut one lime into wedges. Mince the shallot until you have 2 Tbs worth, mince the garlic until you have 1 tsp worth.

Make salsa: Mix pineapple, minced shallot, half the chopped cilantro, and a squeeze of lime juice into a bowl. Stir to combine. Season with salt and pepper.

Cook fish: Pat tilapia dry with paper towels. Place on baking sheet lined with silicone mat. Drizzle with olive oil, then season with salt, pepper, and “Southwest Spice.” Rub seasoning in. Broil (or bake on top rack) until lightly charred and cooked through, roughly 6-8 minutes.

Make crema: In a small bowl, combine 4 Tbs sour cream, 4 Tbs mayonnaise, squeeze of lime juice, and pinch of garlic. Add water if needed (I added more lime juice than prescribed so I didn’t need any water) until mixture reaches drizzling consistency. Season with salt and pepper.

Make slaw: In a medium bowl, combine cabbage, remaining chopped cilantro, 1 tsp sugar, a squeeze of lime juice and 2 Tbs of crema from previous step. Toss to thoroughly combine. Season with salt, pepper, and more lime juice to taste.

Warm tortillas by wrapping in damp paper towel sand microwaving until pliable, ~30s.

Serve: Once cool enough to handle, break up tilapia into bite-sized pieces. Divide among tortillas, along with slaw and salsa. Drizzle with crema. Garnish with cilantro. Serve with lime wedges.

Thoughts on this recipe~

I unfortunately didn’t write down what was in the “Southwest Spice Blend” but I don’t remember it being that inspiring either. I think make take away from this recipe was that the pineapple salsa was interesting but not necessary, and that the lime slaw and crema (similar to other Hello Fresh taco recipe we tried) was pretty good.

[astoldbymackenzie]

The best seafood burritos EVER!

Hi everyone! It’s me, Mackenzie! And I’m back again with another recipe.

Mexican food is one of those things I will NEVER get tired of. Ask me where I want to eat? The answer is almost always Mexican. I am such a creature of habit -- any time I go to a restaurant (one that I’ve been to before), I usually get the same dish. I don’t stray far from it. However, when I eat Mexican food, I switch it up a bit: tacos, quesadillas, nachos, burritos… Wow I’m drooling just thinking about it!

My two favorite Mexican restaurants are La Parrilla and Chuy’s. While I said earlier, I usually switch it up depending on my mood, but one thing I will always love: seafood burritos.

I am definitely not a vegetarian or pescatarian (?) by any means of the imagination. However, when given the option of seafood or meat (beef, chicken, etc), I will almost always choose the seafood.

However, I will say, getting any kind of seafood restaurant is always a toss up because one, it’s expensive. And two, it is not always cooked right -- which is why I came up with my very own seafood burrito recipe. While nothing compares to the feeling of being at your favorite Mexican restaurant, these burritos you will be guaranteed to crave.

So -- let’s get started!

Ingredients

-6 flour tortillas, large size

-18 shrimp (I just buy the pre-cooked, peeled shrimp found in the frozen section at Publix, just make sure to thaw it out!)

-3 fillets of any white fish (I usually use tilapia)

-Packet of Taco Seasoning (any brand will do, Siete Spicy is my go-to, though)

-3 bell peppers: one yellow, one red, and one green -- sliced into strips

-1 red onion, sliced

-Queso dip to add to the top (optional -- microwavable is perfect -- I buy La Banderita)

-1 avocado, sliced (optional)

-1 tomato, diced (optional)

Directions

Preheat your oven to 375 degrees. In a large skillet with a little olive oil, cook your white fish (TIP: tilapia needs to reach an internal temperature of 145 degrees to be fully cooked). Let cool. Once your fish has cooled, cut it up into bite size cubes and set aside in a mixing bowl.

In the same skillet, cook your sliced bell peppers and your sliced red onion. Both should still have their crunch to them still, but also not “raw.” Add these to your mixing bowl with the fish. Add your shrimp in there as well. Add a packet of taco seasoning and mix well.

Now: it’s time to start wrapping up those burritos!

First things first, make sure to grease a glass deep dish. I personally like to use butter for this specific recipe -- it adds a little flavor and crunches up the bottom nice and good.

Add veggie/fish mixture to each tortilla and wrap, adding them side by side in the pan. You can use wet toothpicks to help hold them together. Just make sure to wet them before you insert them into your burritos. I have made that mistake once and ended up with a fire in my oven… Yikes!

After you finish wrapping up your burritos, place in the oven for about 25 minutes. After the 25 minutes is up, you can put your oven on broil for a few minutes to toast up the shell. Just make sure to keep a VERY close eye on them, as they will easily burn!!

Remove from the oven and let cool for around 5 minutes. These burritos are best served hot!

When serving, drizzle some queso dip (a little or a lot -- I vote a lot!) and add diced tomato and sliced avocado.

YUMMY! I’m drooling.

I hope you guys enjoy this recipe! Let me know in the comments if you try it!

[edey63]

Best Fish Tacos with Slaw Ingredients: 1 pound white fish such as cod - or tilapia 2 teaspoons olive oil 8 6-inch corn or flour tortillas 1 batch fish taco sauce 1 avocado - sliced, optional Seasoning: 1 teaspoon chili powder 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon ground cumin juice of 1 lime Slaw: 3 cups shredded cabbage - or bagged, unprepared cole slaw mix ⅓ cup loosely packed cilantro ¼ cup mayo juice of 1 lime 1 teaspoon honey salt and cracked black pepper - to taste Instructions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place fish on the parchment. Rub olive oil all over fish on both sides. Stir together chili powder, salt, garlic powder, and cumin. Sprinkle all over the fish on both sides. Squeeze fresh lime juice over the top. Transfer baking sheet to the preheated oven. Bake for 10-14 minutes. Optional: broil for the last 2 minutes. While fish is cooking, prepare the slaw by stirring together mayo, lime juice, honey, and salt and pepper. Toss with the cabbage and cilantro and set aside. Use a fork to gently pull apart the fish into chunks. Serve in tortillas with slaw, avocado slices, and drizzle with fish taco sauce. Serve immediately with lots of extra lime wedges for squeezing! https://www.instagram.com/p/CTsNrZDvMvM/?utm_medium=tumblr

[kin-eats]

Hello their. I'm super new to the kinmunity and I'm a river otter therin. Sadly,I live in utah so the only seafood I have access to is tilapia. Is their any recipes that are otter-ish that I could use tilapia in? Thank you for this wonderful blog.

Not a problem!

Broiled Tilapia Parmesan

Baked Tilapia with Dill Sauce

Lemon Garlic Tilapia

Fish Tacos Ultimo

Almond-Crusted Tilapia

Poached Fish with Cucumbers

I hope you enjoy! ~Shadow

[90jeduardo-blog]

https://www.acouplecooks.com/fish-tacos/ Epic Fish Tacos Prep Time: 15 minutes Cook Time: 10 minutes Yield: 3 to 4 (8 tacos) 1x Diet: Gluten Free SCALE1x2x3x INGREDIENTS For the fish 1 pound tilapia or cod* (wild caught preferable)1 tablespoon chili powder1 teaspoon each cumin and smoked paprika (or standard paprika)1/2 teaspoon each garlic powder and onion powder 1 teaspoon kosher salt, for seasoning For the tacos 3 cups shredded red cabbage (or a mix of red and green cabbage) 1 shredded or grated carrot (optional) 1 green onion 2 1/2 tablespoons lime juice 1/4 teaspoon each celery salt and kosher salt (or all kosher salt) Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo, or Chipotle Sauce) 8 corn tortillas Chopped cilantro, for serving Lime wedges, for serving (optional) INSTRUCTIONS Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned. Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture. Make the sauce: Make the Fish Taco Sauce. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas. Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.  #recipesofinstagram #recipesofkitchen #recipesofinstagram #cooking #kitchen #quarantine #quarantinelife https://www.instagram.com/p/CDRmFTtH29i/?igshid=1w68ktrp7vois

[whiterosebrian]

Hello! I’m Cesar Reyes Pinguino, but you call me Pengee if you’d like.  Brian and I weren’t satisfied with the tacos that we made a little while ago.  We really wanted to try again.  Here is what we did this time.

We started by brushing two large codfish fillets with olive oil then lime juice, then we sprinkled and patted on a heavy amount of garam masala, a moderate amount of black pepper,  and smaller amounts of thyme, onion powder, and oregano.  We then started baking the filets in the oven.   

We opted to bake for a longer amount of time than one would usually broil fish.  Why?  We wanted plenty of time to do other things while the codfish baked.  We cut a large ripe avocado longways in half. We cut each halves longways in half then sliced those pieces.  We set all the slices aside, dividing them into quarters.  We then chopped small pieces off fresh cilantro and set those aside as well.  We also heated up black beans on a stove top in olive oil and lime juice with black pepper.

Once the fillets were cooked Brian and I scooped the beans and laid the slices of avocado into four opened whole-wheat soft-taco tortillas.  We cut the codfish into strips and set those over the beans and avocado.  We then poured on ranch yogurt dressing and sprinkled on reduced-fat feta cheese and cilantro before closing up each taco.

How did these tacos turn out?

Other than dropping some of the beans into the sink while draining the can, not only did the process go smoothly, but we liked these tacos better.  We sensed a solid balance of strong and rich flavors.  The cod was also meatier than the tilapia, just as he heard from the clerk at the seafood counter at his workplace, which did help make the tacos less bland.  We may have gotten the fish tacos right this time!  How about making these for yourself?

[turbogrill]

How to Cook Healthy Meals Without a Recipe

BRITTANY RISHER  UPDATED ON JANUARY 3, 2019

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Despite our love for food porn, many Americans don’t make their own meals. Plenty of people say they just don’t have the time to cook, let alone also grocery shop and clean up after the meal. Others say they don’t have the equipment to make a meal or that cooking at home is expensive. Another common excuse is that people don’t know how to cook.

All of those can be legitimate reasons for not cooking, but making food at home doesn’t have to take hours, require fancy gadgets you’ll only use once or cost a ton of cash. Plus, it can be fairly easy to learn, too.

And the best part? You don’t need to follow a specific, complicated recipe. Yes, recipes can give you new ideas and inspiration, but for beginner cooks, staring down a list of 15 ingredients and multiple, lengthy steps can be enough to make you vow to never use more than the microwave and toaster.

Nothing against avocado toast, but why limit yourself? Follow this expert advice on how to cook healthy meals without a recipe, and you’ll be cooking and eating great at home for life.

Read more: 9 Easy No-Cook Dinner Recipes

1. Cook What You Love

The first step in learning how to cook is to figure out what you like to eat. “Make what you want, rather than what’s easy to make. That will entice you to cook,” says Jackie Newgent, RDN, culinary nutritionist and author of The All-Natural Diabetes Cookbook.

Also, think of the things you DO know how to make. Chances are there’s at least one thing. Maybe you can boil pasta in water, scramble eggs, make grilled cheese or microwave oatmeal. All of that is cooking, and from those skills, you can expand and experiment and learn how to make new dishes.

Next, choose a few of those dishes for each meal of the day. Dawn Jackson Blatner, RDN, author of The Superfood Swap, recommends picking two breakfasts, two lunches and two dinners and enjoying a different “delicious monotony” each week. “Most people who eat healthy have meals they eat on repetition,” she says.

Newgent suggests a similar idea but with a little more variety: two breakfasts, three lunches and four dinners. “That’s a good base, and once you are in that rhythm, you can play around a little bit,” she says.

If you’re still uncertain what to cook, here are some easy, healthy meal ideas for beginner cooks:

Pasta with no-sugar-added store-bought sauce (bonus points for adding chopped veggies or lean protein)

Protein bowls: a cooked grain (rice, quinoa, barley) with a protein (grilled chicken, tofu, canned tuna), vegetables and dressing

Omelets or scrambles (start with eggs, and then add your favorite toppings)

Tacos

Stir-fries

Entree salads

One-sheet meals (where you roast or bake a protein and vegetables at the same time)

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2. Learn Some Beginner Cooking Techniques

Everyone has their own comfort level in the kitchen. But you don’t need to know how to sous-vide lamb or julienne carrots to start cooking. Try some of these easy, beginner-friendly cooking techniques and see what you like best:

Boiling: Fill a pot with water and cover with a lid, and then set it over high heat on the stove. Once the water bubbles, add the food you’re cooking (like pasta, vegetables or edamame).

Roasting: Place the meat, vegetables or potatoes on a baking sheet or dish and place it in the oven at about 350 to 400 degrees Fahrenheit.

Grilling: You can either fire up your backyard BBQ (that’s a whole other lesson!) or try grill pans. These let you enjoy that tasty seared flavor after you’ve put your outdoor grill away for winter. And it’s almost foolproof. Plus, double-sided grill pans save cooking time. Place on the stovetop, preheat for five minutes, and then brush the grill with oil. Place your food on the grill and cook until done.

Broiling: “Broiling is upside-down grilling,” Jackson Blatner says. Put your meal on a baking sheet, set the oven to “broil,” and you’ll have a tasty, fairly quick meal with some of the same blackened taste you get from grilling.

Sauteing: This calls for cooking food in a small amount of fat (like butter or oil) in a pan over medium-high heat. It’s a great way to cook vegetables for a side dish.

Stir-Frying: Although it’s similar to sauteing, stir-frying uses higher heat and requires more stirring so your ingredients cook evenly and they don’t stick to the pan.

Read more: 13 Meal-Prep Hacks to Save Time in the Kitchen

3. Master the Art of Grocery Shopping

As popular as meal prep seems to be on Instagram, you don’t have to do it. “I’m not a meal prep queen,” Jackson Blatner says, “and I never use a recipe, but I have a plan.” And that’s key for grocery shopping — unless you want to waste a lot of food and money or make multiple trips to the supermarket every week.

Set aside 10 minutes each week and figure out the meals you’ll have for the next seven days. You probably don’t need to make every single meal at home, but what will you need to cook and what will those meals be?

Then, check your pantry, fridge and freezer to see what you already have and if you’re running low on any staples. With all of that in mind, make your list and stick to it. Or here are a few recommendations from Jackson Blatner and Newgent to get your grocery list started.

Always Have These Staples on Hand

Whole grains such as brown rice, quinoa and whole-grain pasta (or frozen cooked brown rice and quinoa)

Whole-grain bread, tortillas, etc.

Plain oatmeal

Cereal (we’re not talking Lucky Charms here)

Canned, low-sodium beans

Canned or pouch, packed-in-water tuna and salmon

Low-sodium broth

Nut butters

Extra virgin olive oil

Vinegar

Salad dressing

Soy sauce

Salsa

Hot sauce (if you enjoy it)

No-sugar-added tomato sauce

Salt

Pepper

Dried herbs and spices

Dried fruit

Honey

Nuts

Seeds

Onions

Garlic

Potatoes and sweet potatoes

Frozen veggie burgers

Coffee

Tea

Buy These Fresh Items Weekly

Vegetables

Fruit

Avocado

Yogurt

Eggs

Milk or nondairy alternatives

Protein: chicken, beef, fish, tofu, tempeh, etc (you can also freeze some to keep on hand)

Lunch meat

Cheese

Read more: How to Grocery Shop Like a Nutritionist

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Get Creative With These Healthy Meal Suggestions

Kale Caesar Salad: Kale with salmon, Caesar dressing and DIY croutons made by toasting bread and cubing it

Vegetarian Tacos: Tortillas filled with canned black beans or vegetarian refried beans, shredded cabbage, salsa and guacamole

Pasta: Whole-grain or bean pasta with roasted vegetables and chicken, sprinkled with fresh Parmesan

Burrito Bowl: Brown rice, black beans, sauteed peppers and onions, fresh cilantro and avocado

Ranch Bowl: Brown rice with chicken, broccoli and ranch dressing

Veggie Omelet: Add any leftover cooked protein and vegetables, plus some shredded cheese

Soup: Cook diced vegetables in low-sodium broth and add leftover chicken, turkey or tofu

Sheet Pan Fish: Sprinkle tilapia, sweet potatoes and vegetables with seasonings, and then bake in the oven

Read more: 15 Healthy 10-Minute Dinner Ideas

Make Your Meals Your Own

Eating the same thing every single day is a surefire way to get bored and stop cooking. So once you feel confident with the basic versions of your recipes, it’s time to change it up to keep things exciting.

One easy way to do this is to change the seasonings. Using garlic and ginger powders gives chicken a Chinese flavor, while chili powder and fresh cilantro Mexican-izes your dish. You can also swap out different ingredients by changing the protein, grain and/or vegetable.

If you’re still stuck, search the internet, Jackson Blatner suggests (or Pinterest or Instagram). Type in “tacos” or “stir-fries” and let the photo results inspire you. Or think of your favorite restaurant meals and do your best to copy them. “It likely won’t be a perfect match, but you’re getting into the vibe of it,” Jackson Blatner says.

Above all, have fun and eat what you enjoy! “Always keep going back to the foods you like,” Newgent says. “If you incorporate those, you will be more apt to want to cook and eat those foods.”

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