Tuesday, September 22, 2009

Fish Tacos with Peach Salsa

From Cooking Light August 2006. Excellent fish taco recipe!


  • 2 cups finely chopped peeled peach (about 2 medium peaches)
  • 1/2 cup finely chopped red onion
  • 2 tbsps chopped cilantro
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced


  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 tsp salt
  • 1/4 pepper
  • 1 lb tilapia (or other fish) cut into 2-inch strips
  • cooking spray
  • corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature. Meanwhile, preheat oven to 375 degrees. Combine panko, salt, & pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 10 minutes or until fish is done, turning once. Heat tortillas. Divide salsa and fish evenly among tortillas. Enjoy!

Friday, September 4, 2009

Lemon Pepper Shrimp

This recipe is a modified version of a recipe found in Cooking Light from March of 2009. This dish is definitely a new favorite in my book! I hope you enjoy!

  • I cup of uncooked rice (any kind)
  • 2 tbsp chopped fresh parsley
  • salt
  • stick butter
  • 1 1/2 lbs of peeled and deveined shrimp (jumbo or regular)
  • 2 tsps minced garlic
  • 2 tbsps lemon juice (fresh or bottled)
  • pepper

Bring 2 cups of water to a boil and add rice. Reduce heat to medium-low and cover tightly for 10-15 minutes or until rice has absorbed all the water. Stir in parsley and 1/4 tsp salt; cover and keep warm. While rice is cooking, melt 1 tbsp butter in large skillet over medium-high heat. Sprinkle shrimp with 1/4 tsp salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a medium sized bowl. Melt 1 tsp butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to bowl. Melt 1 tbsp butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done. Spoon shrimp on top of rice.

As a side dish, saute 1 lb of trimmed asparagus in 2 tbsp of olive oil 4 minutes. Sprinkle with salt and pepper. Enjoy!

Nutrition info: Calories 403, Fat 10.4 g, Protein 40.1 g, Carb 34.7 g, Fiber 1.7 g, Chol 276 mg, Iron 4.3 mg, Sodium 549 mg, Calcium 97 mg.