Tag Archives: pomegranate

Grilled Tilapia Fish Tacos with Lime & Cilantro Sour Cream

14 Jul

It’s been a bit balmy around here for the last few weeks and hot weather makes it easy to crave something light and refreshing for breakfast, lunch and dinner. On this particularly warm night Mike and I decided to relax with a few pomegranate margaritas and grilled fish tacos. I chose tilapia because that is what looked freshest at the market but any firm white fish will do. I am always trying to eat more fish and this is a perfect way to accomplish that.

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Shake up a margarita, get the grill going and enjoy the weather!

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Grilled Tilapia Fish Taco

Serves: 2

Timing: 30 minutes

Tacos:

  • 1/2 pound tilapia
  • 1/4 cup canola oil
  • 1 lime, juice & zest
  • 1 jalapeño, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 2 to 4 tortillas

Garnish:

  • Lime & Cilantro Sour Cream (recipe below)
  • 1 avocado, sliced
  • Chopped tomatoes
  • Chopped cilantro
Lime & Cilantro Sour Cream
  • 1/2 cup sour cream
  • 1/2 lime. juice and zest (or to taste)
  • 1 tablespoon chopped cilantro

Directions:

Preheat the grill to medium-high heat. Whisk together the canola oil, lime juice and zest, coarsely chopped jalapeño and cilantro. Marinate fish in this for 15 to 20 minutes.

While the fish is marinating slice the avocado, chop the tomatoes and combine the sour cream, lime juice, lime zest and chopped cilantro leaves together. Let the sour cream sit and the flavors marry while the fish is grilling.

Place the fish in a grill basket or directly on the grill. Grill for about 4 to 5 minutes on the first side and then flip for 30 seconds to a minute and remove from the heat. Let rest for at least 5 minutes and then flake the fish with a fork. Option to reduce/cook the extra marinade and drizzle on flaked fish before serving – I highly recommend this!

Place the tortillas on the grill for 20 seconds, flipping once. Divide the flaked fish among the tortillas and garnish with the preferred garnishes.

Pomegranate Margaritas

Serves: 2

Timing: 5 minutes

Margaritas

  • Ice
  • 3 oz. tequilla (blanco, 100% agave)
  • 2 oz freshly squeezed lime juice
  • 6 oz limeade
  • 1/2 oz Pama liquor

Directions:

Combine all ingredients in a shaker, shake and pour over ice. Garnish with lime wedge if desired.

Enjoy!

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Cheesecake with Raspberry Coulis

21 Feb

Happy (Belated) Valentine’s Day!

I had some extra time this weekend and was able to make my sweetie something sweet for a little Valentine’s Day celebration. I decided I was going to make cheesecake with a raspberry/strawberry coulis, however as I was gathering up the ingredients I quickly realized I didn’t have exactly what I needed. I had already gone to the store so I was determined to use what I had which is how I ended up with so many pecans in my crust and pomegranate liqueur in my coulis… Right as I was about to start I had the idea to make the cheesecake in more of a bar form and cut little hearts out using a cookie cutter (super corny I know…but I just couldn’t help myself hehe).

Thankfully the final product turned out and I now have a new crust and fruit coulis recipe to experiment with in the future.

Ingredients

Crust

  • 1 cup finely chopped pecans
  • 1 cup crushed graham crackers
  • 1/4 cup flour
  • 2 tbls brown sugar
  • 8 tbls melted butter
Filling
  • 1 lb. cream cheese (room temp)
  • 2/3 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 2 tsp flour
  • 1/4 cup heavy whipping cream
Fruit Coulis
  • 1 1/2 cup fresh or frozen raspberries
  • 1 cup fresh or frozen strawberries
  • 1 tbls PAMA liqueur (pomegranate liqueur)
  • 1 tbls freshly squeezed lemon juice
  • 1/8 cup granulated sugar

Directions

Serves: 6-8

Time: 30 min (prep) & 65 min (cooking)

Pre-heat the oven to 350 degrees.

To make the crust process the pecans and graham crackers in a food processor and then add the flour, brown sugar and the butter. The dough should start to come together soon after the butter is added. Press the crust dough into a 9×13 pan and bake for 15 minutes.

Increase the oven temp to 400 degrees. For the filling mix cream cheese, vanilla and eggs until blended. Add sugar and blend, add flour and blend, add heavy whipping cream and blend until the mixture is very smooth. This could take a few minutes. Pour onto the crust and bake at 400 degrees for 10 minutes and then turn the oven down to 250 degrees and back for 30 more minutes. The middle of the cheesecake should look like it has just set. Turn oven off crack the door and let cool in oven for about 60 minutes (this prevents cracking). Refrigerate for about an hour before cutting out the hearts.

The fruit coulis is quite easy. Put all ingredients into a food processor or blender and blend until smooth.If desired, push the coulis through a fine mesh sieve to catch the raspberry and strawberry seeds. The fruit coulis can be made up to two days in advance and kept in an airtight container in the fridge.

To serve, garnish cheesecake with fruit coulis and fresh raspberries and strawberries.

Enjoy!