This is a great recipe to shake up taco night. Shallots generally have a mild onion flavour and are a good source of vitamins A and C as well as potassium.
1 lb (450 g) halibut (or other firm white fish, such as tilapia or cod)
3 Tbsp (45 mL) extra-virgin olive oil
1 tsp (5 mL) ground coriander
2 tsp (10 mL) dried oregano
1 tsp (5 mL) smoked Spanish paprika
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2 cups (500 mL) red cabbage, shredded
1 carrot, grated
1/3 cup (80 mL) fresh cilantro leaves
8 small corn tortillas
Pickled shallots (recipe below)
Your favourite salsa, as garnish
Fat-free sour cream, as garnish
Lime wedges, as garnish
Rinse fish under cold water and pat dry with paper towel. Cut into 2 in (5 cm) pieces.
In bowl whisk together olive oil, coriander, oregano, paprika, turmeric, salt, and pepper. Add fish and gently stir to coat in marinade. Refrigerate at least 30 minutes.
Meanwhile toss together cabbage, carrot, and cilantro in large bowl. Set aside.
Heat nonstick sauté pan over medium heat. Working in batches, remove several pieces of fish from marinade and cook until lightly browned and flaky, about 1 to 2 minutes per side. Place on plate and cook remaining fish.
To assemble, warm tortillas on both sides in clean frying pan over medium heat. Top warm tortilla with cabbage mixture, a few pieces of fish, and some pickled shallots. Garnish with your favourite salsa, sour cream, and a squeeze of lime juice if desired.
Each serving contains: 177 calories; 15 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 3 g fibre; 432 mg sodium
3 large shallots
1/2 cup (125 mL) red wine vinegar
2 Tbsp (30 mL) raw cane sugar
1/2 tsp (2 mL) salt
1 small dried red chili (optional)
Peel and slice shallots into 1/8 in (0.25 cm) thick rings. Separate the slices into rings; discard any green sprouts or discoloured rings.
Place vinegar, sugar, salt, and dried chili (if using) in small saucepan. Bring to a simmer over medium heat and stir in shallot rings. Bring mixture back to a simmer and cook for 30 seconds. Pour hot pickled shallots into bowl and let cool at room temperature. Shallot rings will turn glassy as they cool. Cover and store in refrigerator for up to 3 weeks.
Makes about 1 cup (250 mL).
1 Tbsp (15 mL) contains: 16 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 0 g fibre; 75 mg sodium
from "Onions, Garlic, and Leeks!", alive #354, April 2012
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
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This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.