(Do you rip out recipies from magazines as carefully as I do? Pitiful, I must say...)
*****************It's March. In upstate New York. Normally the coldest place on the planet. It's 80 degrees in the shade, with nary a leaf on a tree. Super freaky...but nice! Spent yesterday cleaning up my flower beds...this is what they look like, 'bout now.........(see if you can find the little kitty, jumping off a rock in this photo).....
BEEYOUTEEFUL, right? Ugh...this is what is usually left under all the snow.....and so hard to believe it will all end up looking like this, in a few months time.....BRING IT!.....
That's the thing about gardening...you can't rush it. Which is so hard for an impatient person like myself....I want my eye candy, and I want it, NOW!!!
In anticipation of our daughter's return home for summer break, I've been trying out new Vegetarian/Pescatarian recipes again, just so I don't have to hear the kid whine about having nothing to eat! And it's official--she IS NOT eating meat again...just spoke with her (phone reception, even via Skype, SUCKS from France, just so you know) a few minutes ago, and she seemed excited to try out the recipe I made for dinner, just last night. From Ladies' Home Journal mag, doncha know....Giada's delicous Tilapia Fish Tacos with Arugula.
I totally forgot to take any photos until I was actually putting the tacos together, so this is all I have for you...you'll have to take my word for it: these tacos are FANTASTIQUE! I think I love the mango/avocado/arugula salad on the tacos most of all......and also the Wasabi cream sauce. I do wish somebody would tell me WHY my photos are so blurry lately--so sorry!.........
You can tell that Wink didn't like his, not one little bit............
Here's the recipe, if you'd like to try them for yourself (and I do hereby promise to get with it, once again, regarding my photography!)......
TILAPIA FISH TACOS WITH ARUGULA
6 tblsp. olive oil
6 tilapia fillets (about 1 lb), cut into 3/4 inch pieces (I do believe haddock would be good in these, also)
1 tblsp. plus 3/4 tsp. kosher salt
1 tsp. ground pepper
1 ripe avocado, cut into 1/2 inch cubes
1 mango, cut into 1/2 inch cubes
2 tblsp. chopped cilantro
3 scallions, white and pale green parts, finely chopped
2 cups packed baby arugula, coarsely chopped
1 tblsp. fresh lime juice
1 cup creme fraiche or sour cream
2 tblsp. wasabi powder (found in the Japanese foods section)
8 6-inch corn tortillas
In a large, nonstick skillet heat 3 tblsp. olive oil over medium-high heat. Drizzle tilapia fillets with 1 tblsp. olive oil and season both sides with 1 tblsp. salt and the pepper. Arrange half the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, 2 to 3 minutes on each side. Repeat with remaining fish. Set aside to cool slightly. In a medium bowl, combine avocado, mango, cilantro, scallions and arugula. In a separate bowl, whisk together remaining 2 tblsp. olive oil, lime juice and 1/4 tsp. salt. Drizzle over avocado mixture and toss to coat. In a bowl, mix creme fraiche, wasabi powder and 1/2 tsp. salt until smooth. Warm tortillas by heating in batches in a dry skillet, turning occasionally until warm. Divide the mango-avocado salad among tortillas. Top with fish and some wasabi creme fraiche.
TODAY I AM SO GRATEFUL FOR....
***The trip I'm planning to California this August, to help celebrate my parent's 50th wedding anniversary--God bless 'em! I also plan on helping my daughter settle into her senior-year living situation, and hopefully spend lots of quality time with relatives and friends.
***The opportunity to exercise around here almost every single day again...3 days at the gym, the rest of the time walking fast with friends outside in the fresh spring air!
***The hour long conversation I just had with my beautiful, hilarious daughter--chatting with her always makes me so happy!