¡Olé!

Tags

beer, Cinco de Mayo, citrus, cod, fish, fruit, Mexican, salsa, tacos

I am so tired of hearing Republicans and Democrats bicker over immigration. I bet if Obama and McConnell sat down over plates of Mexican food and a bucket of cold beer they would get over their issues, work things out. I volunteer to act as chef for that day…

Citrus and Beer Marinated Cod Tacos with Fruit Salsa

The Fish:

• Juice and zest of a lime
• Juice and zest of 1/2 an orange
• 1/4 cup Corona
• 2 cloves of garlic, microplaned
• Cayenne powder to taste
• Salt and pepper to taste
• 1 lb cod or other firm white fish

In a large bowl, combine the first 6 ingredients. Marinade the cod for an hour. Grill over medium coals until flaky. Serve with the fish salsa in corn or flour tortillas.

The Salsa:

• 1 kiwi, peeled, quartered and sliced
• 1 mango, cubed
• 1/8 cup thinly sliced cucumber
• 1 roma tomato, diced
• 1 jalapeno, seeds and membrane removed, diced
• 1/8 cup onion, finely diced
• Juice and zest of 1 lime
• 1/2 tsp sugar
• Cilantro to taste

In a bowl, combine all ingredients. Allow salsa to chill and the flavors to meld. Serve over the fish.

Fish Chowder

Tags

chowder, cod, cream, fish, gluten free, soup, tilapia

The hubby usually is not a soup fan. “It is not heavy enough,” he says. This chowder, however, did manage to get a stamp of approval.

Fish Chowder (a variation of this recipe from NPR)

• 4 slices bacon, diced
• 1/3 cup butter
• 2 large onions, chopped
• 4 garlic cloves, microplaned
• 3 bay leaves
• 1 tbsp chopped fresh thyme
• 8 to 10 baby potatoes, peeled and cut into 1/4-inch slices or 1/2-inch dice
• 3 cups fish or shrimp stock
• 2 tsp Worchestershire sauce
• 2 cups heavy cream
• 3 1/2 pounds boneless, skinless fish fillets
• 2 tbsp chopped parsley
• Salt and pepper to taste

Cook bacon in a heavy soup pot, over low heat, stirring, until beginning to crisp. Add the butter, onions, bay leaves, garlic, and thyme and cook, stirring, until the onions are tender but not browned.

Add the potatoes and stock. Bring to a boil, reduce the heat and simmer until the potatoes are fork tender. Remove the bay leaves and stir in the fish fillets and cream. Simmer (do not boil!) until the fish is cooked through and beginning to flake, 8 to 10 minutes. The fish will come apart in large chunks. Season with salt and black pepper to taste. Garnish with the parsley. Serves 6.