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June 18, 2013

THE READING CORNER......ZESTY TILAPIA TACOS....UNDER THE BOARDWALK



Going to the Shore this summer? If you live anywhere near the ocean, then it is likely you have a weekend excursion planned or perhaps the family vacation which will last a week or two. Time for fun, good food, and just relaxation. Every summer should include good book reads...something frivolous and perhaps, a bit romantic! Oh yes....that's what I love....not too deep and one that you can later discuss over the cocktail hour with just the girlies!  The title of this book immediately caught my attention.....sounded perfect!


This is a  story about heartbreak, blame, family, desire, love, and the difficulties of returning home. Sounds like a good Lifetime movie, don't you think? I have not yet read the book so this is simply a suggestion of a summer read for vacation and especially if you are spending a day lying on the beach in paradise!
Joelle Gordon is leaving Chicago and her cheating husband to head for her hometown of Landon, Minnesota. With her three beautiful daughters in tow, Joelle is bombarded with an onslaught of memories that Landon evokes. Landon -- home to the Shore Leave Cafe, the restaurant Joelle's family owns -- has some surprises in store for Joelle. Finding herself confronted with the reality of single motherhood, a mysterious but handsome young staffer at the Shore Leave Cafe, her upset daughters, and the prospect of returning to her husband for the well-being of her kids, Joelle must make decisions she never thought she'd face.

A review.......
"I cannot say enough about the quality of the writing as I felt as if I was catapulted into Landon, feeling, smelling and languishing at the surrounding Flickertail Lake, the café and the front porch where so many of the conversations occurred between the women of this family. The writing is flawless and I could vividly picture every character with a role of significance either to Joelle or Bly."



ZESTY TILAPIA TACOS
 
Marinade
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
3 tablespoons fresh lime juice
2 teaspoons lime zest
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as
Old Bay
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
 
Dressing
1 8 OUNCE CONTAINER OF SOUR CREAM
 
 







 
1/2 cup adobo sauce from chipotle peppers
2 tABLESPOONS fresh lime juice
2 TEASPOONS lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such
as Old Bay
salt and pepper to taste
 Toppings
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and
shredded
2 limes, cut in wedges


To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. 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, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges

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