By LISA C. JOHNSEY
My family enjoys all types of fish and seafood all year long. Our favorites range from shrimp to lobster to a simple grilled fish. This month, I have highlighted two in particular: tilapia and salmon. We love tilapia because it is so versatile and mild, and we prepare it in many ways. Recently, we have been
eating a lot of fish tacos. For the tacos, I add some taco powder and lime juice then grill the fish. To accompany this flavorful dish, we add a simple black bean salsa, corn and a tasty garlic-cilantro dip.
At Christmas, our friend, Mike Hartsock prepared an incredible smoked salmon for our Sunday school class party. This dish is to die for. We asked him for the recipe, and he gladly shared it. We prepare it often, and it is now my favorite way to eat salmon. In addition, it is very easy to make. We serve it with roasted asparagus and a wild rice. With any leftover salmon, I make a salmon cream cheese spread. It makes an easy hors d’oeuvre served with simple crackers. I hope you will give these recipes a try and love them as much as we do.
4 tilapia fillets
1 packet of taco seasoning
1 lime, juiced
For the fish, sprinkle each fillet with taco powder and drizzle with lime juice and olive oil. Grill to your taste and serve on flour tortillas with the toppings listed above.
Note: In addition to serving with Black Bean Salsa and Cilantro-Garlic Dip, we also like to add some corn to our plate, either frozen (if not in season) or fresh. The leftover corn is good added to the Black Bean Salsa.
Black Bean Salsa
2 cans of black beans, drained and rinsed
1 can diced tomatoes, rinsed
1 jalapeno pepper, diced
1 bunch of green onion, chopped
½ red onion, diced
½ packet of taco seasoning
1 lime, juiced
Drain and rinse beans; add to bowl. Drain tomatoes and add to beans. Add the remaining ingredients, along with the taco powder (to taste) and lime juice. Stir to combine. Refrigerate until ready to serve.
2-3 cloves garlic, peeled
1-2 bunches cilantro
½ cup sour cream
½ cup mayonnaise
In a food processor add all ingredients and pulse until combined. Pour in a bowl and refrigerate until ready to serve.
1 whole side of salmon
Salt and Pepper, to taste
Dill, for garnish
Lemon, for garnish and to drizzle over salmon
In a smoker, place coals on one side and salmon on the other for indirect grilling. Place salmon on grill and maintain your fire temperature around 250 degrees for approximately two hours. Remove from grill and allow to rest. Drizzle with fresh lemon juice and dill to serve.
1 bunch of asparagus
Salt and Pepper
Preheat oven to 375 degrees. Line a baking sheet with tin foil. Prepare your asparagus by breaking off the ends and rinsing them. Pat them dry and place on sheet. Drizzle with olive oil and add salt and pepper to taste. Roast for about 12 minutes, depending on the size of your asparagus.