Tag Archives: grill

Blacken Fish Tacos

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A few weeks ago, we had Grill Fish Tacos, and they were very good, good enough to have again with a twist (we rarely eat the same thing, the exact same way!) So this time I made a blackening seasoning to go on the fish, and it gave it an awesome kick of flavor.

When I posted this recipe for Cedar Plank Grilled Salmon, my daughter told me her boyfriend had some Puffer Toad fish, and ask what I would do with it.

 

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It’s not a real pretty fish, or a big fish, but it’s a good fish especially when it’s free!  So anyway on Saturday afternoon, we made fish tacos out of it, and these are perfect fish for this because it’s just little fillets. Thanks Steven for the fish, I hope you enjoyed it too!

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To go along with it we had

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Blacken Fish

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Mango Salsa on top

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and it was yummy!

Blackened Fish Taco with Slaw & Mango Salsa

Blackening Seasoning:

1 tsp. paprika

1 tsp. kosher salt

1/2 tsp. dry mustard

1/4 – 1/2 tsp. cayenne pepper(depends on how spicy you want it)

1/4 tsp. cumin

1/4 tsp. oregano

1/8 tsp. black pepper

Mix everything together.

Fish:

1 TBSP. olive oil

1 lb. fish (any white fish will do)

12 small flour tortillas

Salsa:

1 cup fresh or frozen, thawed and dried mango

2 TBSP. chopped red onion

1/2 chopped red or green bell pepper

1/2 chopped jalapeno pepper, seeded and de-ribbed

2 TBSP. lime juice

2 TBSP. olive oil

salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour.

Cole Slaw:

2 cups Cole Slaw mix

3 TBSP. light mayo

2 TBSP. lime juice

Salt & pepper

Combine everything, stir and refrigerate for at least 1/2 hour

In an aluminum grill pan, grill fish on a grill heated it medium, for 3 to 5 minutes each side or until it flakes easily.

Add slaw, fish, then salsa to tortilla and serve.

 

This recipe was shared at The Country Cooks Potluck Party

Chicken Kebobs

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I love Kebobs.  I literally emptied out the refrigerator last night for dinner.  I had some chicken breast, pineapple, onions, peppers and zucchini, threaded the on the skewers brushed them with the most amazing barbecue sauce, grilled the and I cleaned the refrigerator and got dinner all at the same time! That’s winner, winner chicken dinner!  Best part, picky eaters welcomed, cause they can make up what they will eat, except my husband, cause he’d only pick meat!  My daughter doesn’t like grill zucchini, leave it off, the hubs won’t eat grill tomatoes, leave them off, I eat it all, so bring it on!PICS 041 kebobs 018

Spring is starting to arrive, the top picture is my new back door bestie and the second one is the peeping tome hummingbird!  It’s looks into the living room all the time, I really think it’s asking to come in, cause it’s not that warm just yet!

To make the skewers, I cut up and marinaded chicken at lunch time, had my veggies cut up so after work I just assembled and grilled.

 

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Sunday I made the best barbecue sauce, I took some Sweet Baby Ray’s barbecue sauce, added pineapple juice & Adobo sauce, which is the sauce that comes with Chipotle chilies.  It’s sweet and spicy and smoky and just plain good.  It was good brushed on the skewers and it was also good on a turkey burger I had with homemade french fries

 

 

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So good, if you don’t try the skewers try the sauce anyway!

Chicken Skewers

1 1/2 lbs. boneless chicken breast, cut into chunks

juice of 2 limes

3 cloves of garlic, roughly chopped

4 green onions, roughly chopped

salt & pepper

Add everything to a zip top bag and let it marinate for 4 to 6 hours

Veggies of your choice chopped into bite size pieces

Onions, Zucchini, Asparagus, Peppers, Egg Plant, Pineapple, tomatoes or Squash would all work well

I used

1 large onion

2 peppers

1 large zucchini

grape tomatoes

Barbecue Sauce:

1 cup of Sweet Baby Ray’s barbecue sauce

1/4 cup unsweetened pineapple juice ( I used the juice that came out of a can of pineapple)

2 to 3 TBSP of Adobo sauce ( add 1 to 2 taste and see if it’s hot enough

In a small sauce pan, add all sauce ingredients, bring to a boil and simmer for 5 minutes. This can be made ahead and stored in the frig.

Thread chicken and veggies on soaked skewers and drizzle everything with olive oil, salt & pepper.

On a grill heated to medium grill for three to five minutes on each side, brushing with the sauce., When chicken is done and veggies are tender crisp, serve with additional sauce and rice.

Grill Chicken & Veggie Salad

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This grilled salad is awesome, throw everything on the grill at once and in no time it’s done.  The only thing that takes any time is chopping up the veggies to grill along side the chicken.  Marinade your chicken early in the day, and chop up your veggies ahead of time and in less than 20 minutes dinner’s done. The salad dressing really makes this salad, balsamic vinegar, a little olive oil, honey and salt and pepper, the vinegar gives it a little bite and the sweetness of the honey balances it right out!  You can use any veggies you have, I used peppers, onions, zucchini and a couple cloves of garlic, just toss them into your grill pan or an aluminum pan with a little olive oil, salt and pepper and cook them right along side your chicken.

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And while you grill, if your lucky, your doggie will keep you company  by checking out the garden and deciding what she want to dig up first!

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She’s thinking the squash!

Marinade the sliced chicken breast in olive oil, lime juice, chopped garlic and green onions for 4 to 6 hours, then just grill it for about 3 to 4 minutes on each side or until done on a medium hot grill, stir the veggies occasionally while the chicken cooks and everything will be done at the same time.

Then just serve your chicken on a bed of veggies, drizzled with the dressing.

Grill Chicken & Veggies

Chicken:

1 lb. chicken breast, sliced into 3 pieces, cross ways

juice of one lime

2 cloves of garlic, rough chopped

2 green onions, rough chopped

1 TBSP olive oil

salt & pepper

Combine all the ingredients in a zip top bag and refrigerate for 2 to 6 hours.

Veggies:

1 yellow pepper, chopped in bite size pieces

1 orange pepper, chopped in bite size pieces

1 green pepper, chopped in bite size pieces

1 purple onion, chopped in bite size pieces

1 zucchini, chopped in bite size pieces

1 TBSP. olive oil

Toss all ingredients in aluminum pan and add salt and pepper

Dressing:

1 TBSP olive oil

2 TBSP. balsamic vinegar

1 TBSP honey

salt & pepper

Add all ingredients to a jar and shake well

Preheat grill to medium, add chicken and veggies in pan to the grill.  Grill chicken 3 to 4 minutes, flip and continue to grill another 3 to 4 minutes until its done.  While chicken is grilling occasionally stir the veggies to keep from sticking or burning. Serve chicken over bed of veggies and drizzle over dressing.

It’s also great leftover the next day for lunch!