When Shaun Makes Dinner...

It looks a little something like this...

Fish & chips!

I love that my husband cooks. I would have probably whipped up yet another batch of black bean quesadillas or English muffin pizzas since I was so beat last night. But my husband? He pulled out all the stops. Using Bobby Flay's Throwdown cookbook, he made the famous A Salt & Battery fish from the famed West Village fish & chips shop. Complete with malt vinegar and homemade tartar sauce.

The batter was light and oh-my-god-unbelievable. The fish was perfectly cooked. White and flaky, meaty and light. I'm a lucky gal.

So Shaun, you're making dinner every night from this day forward, right?

I thought so...

Have a delicious weekend everyone!

Questions of the Day:

When's the last time someone cooked for you? What did they make?

What's on tap for this weekend?

We have lots of family activities planned and I cannot wait! I'll dish on it all next week!

psst...We're sharing our peaches (highs) & pits (lows) of the week over on The Peach & The Pit. Join in the fun and add yours over there too!

Fish Tacos with Mexican Crema

Last night Shaun and I tried a new dish. With a fresh order of groceries plaguing the apartment, Shaun suggested fish tacos. While I'm typically for anything with the word taco attached, I've never been one for fish and Mexican-style food together. In fact, the whole thought of cooking any sort of fish gives me anxiety. What if I do it wrong? What if it's overcooked? Or worse, what if it's undercooked? Ick. Shaun, on the other hand, could eat seafood every day for the rest of his existence and be a happy man. He also has no qualms about cooking his own seafood. So I decided to make my man happy and expand my culinary skills just a bit. I gave in. Fish tacos it would be.

And who would have thought that I'd stumble upon my new favorite dinner. Light, refreshing and tasty, this dish has garnered itself a permanent place in my repetoire. Oh, and did I mention that it couldn't be easier? We gave the fish lots of flavor and defishified it by marinating it in a bit of oil and lime juice. The acidic nature of the lime starts cooking the fish immediately in what is known as a ceviche. I also turned it up a notch by ditching the sour cream and creating a simple Mexican crema, a touch that turned this dish from predictable and boring to zesty and mmmm-inducing.

Fish Tacos with Mexican Crema
For the fish:
1 lb flounder, or white fish such as snapper, tilapia
4 whole wheat tortillas
2 tbsp Canola oil
1/2 onion, sliced lengthwise
1/2 lime, juiced and zested
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp cumin
shredded lettuce or cabbage

Marinate the fish filet in the ceviche for 15-20 minutes.

The acid of the ceviche will start to cook the fish. In a skillet, add the fish mixture.

Cook fish until flaky. As you turn it, the fish will break up into small pieces, which allows for more even saturation of sauce. We also added in a few sliced mini tomatoes that had grown on our terrace tomato plant, Tito.

For the Mexican crema:
3 tbsp Greek yogurt
3 tbsp reduced fat mayonnaise
3/4 tsp chili powder
1/2 tsp cumin
1/2 lime, zest and juice
1 tsp minced garlic
*if you want it spicy, add a pinch of cayenne pepper

Mix yogurt, mayo, chili powder, cumin, lime and garlic together in a small mixing bowl.

You may need to adjust the seasoning to your taste. I added a bit more cumin and chili powder. Don't you just love the color of this crema, especially the multicolored flecks woven throughout?

Once this is done, put it all together. On a tortilla, layer about 1 tablespoon of the crema, followed by the fish, followed by the shredded lettuce or cabbage. Note: we used shredded lettuce from a bag of salad that we already had - hooray for multitasking goods! Top with salsa, if desired. 

Fold up and enjoy!

So there you have it. The tale of my first foray into fish tacos and the result was nothing short of lovely and mouthwatering. The soft, flavorful fish paired with the Mexican crema really made this a special Tuesday night dinner. Gotta love a simple upgrade like the crema that turns your dish up a notch from standard to artisinal...especially when it couldn't be easier.

Oh, and if you're still nervous about trying something new, just remember that sometimes you just have to jump in and give it a try. And the worst case scenario? Have your favorite pizza joint on speed dial.

Pan-seared Tilapia & Rice

I hope everyone had a fantastic weekend. Mine, which has extended into Monday, included a girls brunch and Castle marathon, lots of movies, lunch in Hoboken and a simply delish steak dinner at home last night. Needless to say, this morning will be filled with healthy foods and hitting the gym hard. Speaking of healthy foods, today I'm showing off one of my favorite light dinner recipes. It's pan-seared tilapia, and though I'm typically not one for fish unless it's of the shrimp-crab-lobster variety, this recipe has won me over in a big way. Take a look...

Pan-seared Tilapia & Rice
*Adapted from Weight Watchers (yep, and it's one of their better ones)
1 lb. tilapia filets (or any white fish that you prefer)
3 tbsp flour
1 C white wine (any kind you'd drink, I usually prefer Sauvignon Blanc)
1 tomato, any kind, chopped
1/2 tsp dried basil
1 clove garlic, minced
juice of 1 lemon
capers (I like a lot, so no measurement...use whatever you want)
olive oil
2 tbsp butter or light butter
kosher salt & pepper
Cooked rice
In a dish, combine flour, salt and pepper. Very lightly coat filets in flour mixture, shaking off excess. Set aside. Heat olive oil in a skillet, just enough to coat the bottom. Cook filets 2-3 minutes on each side. Meanwhile, whisk together lemon juice, white wine, garlic, basil, capers, and tomatoes. When fish is finished cooking (there should be a nice crispy brown crust on the fish), remove from pan and keep warm (I usually put on a plate and loosely cover with foil). Pour wine mixture into the skillet on medium heat. Bring to a boil, stirring constantly for 30 seconds. Turn off heat, add butter and mix until melted.

To serve:
In a shallow bowl or small plate, put a scoop of rice on the bottom. Put fish over rice and pour the wine sauce over top. It should look something like this:

So what do you think? Do you ever cook fish at home? I'll admit, I shied away from it for a long time...until I found this recipe of course. Do you have any other fish recipes to share?