Blue corn encrusted Mahi Mahi

This was a bit of an experiment. Last week I pan fried some breaded Tilapia fillets and they came out great. Since those came out so well I want to try another "crust" and make if more of a Mexican meal.


So I breaded Mahi Mahi with baked blue corn tortillas.



Step 1: Making the "crust"

Baked chips in food processor with a couple tablespoons of Panko bread crumbs. In the mix I also added some cumin, chili powder, and garlic powder.

Breading the fish. Simple. I beat one egg and put the chip mixture on a plate. I just dipped the fish in the egg, shook of the the extra, and pressed in the chip mix to cover.




Cooking the fish. Heat a pan over medium heat and throw them in. Cook them until they are done. About 4 min a side.




To go along with the fish I made a healthy tartar sauce.

1 cup fage greek yogurt
2 tbsp lite mayo
2 tbsp lite sour cream
1 tbsp diced capers
2 tbsp dill relish
juice of half of a lemon
salt & pepper to taste
Tapatio (mexian hot sauce) to taste


All of it came out really good. I topped it with some southwest salsa and had some steamed veggies on the side.

Dinner with Marky V

On Saturday night Beth and I headed over the Mac and Meredith's awesome beach house in Cardiff for good food, good wine, and definitely good company.

Marky V offered to cook us dinner and promised he wouldn't let us down... and he didn't.

the chef... so stoked on his halloween candy!

On the menu:
Grilled Salmon
Grilled tilapia
Grilled chicken
spinach salad
saffrron rice
grainy garlic bread


Everything was cooked to perfection and we stuffed ourselves. Beth and I brought dessert and wine.

When we were in Sonoma for Vineman we visited the UNTI winery and picked a bottle of their 2004 Syrah. We figured this was a good occasion to open it up and it was good. I think I drank half of it myself.

For dessert... you guessed it. Fro yo!

Cooler Fish Tacos

The weather has been great lately. Sunny and warm. Perfect for training and grilling out. Last week after a weekend of killer workouts and lounging by the pool Beth and I were in the mood for Mexican, but some thing cool (as in not too hot).

Beth and I both love lettuce cups as an appetizer and always order them when we go out to eat. A couple of months ago I got the idea of making fish tacos and instead of using red cabbage in the tacos I would use cabbage leave as the shell/tortilla/wrap. I am sure I didn't make this up, but I had never had cabbage used as the shell, it's usually butter/bib lettuce or something green. We both really liked it so we did it again. This coupled with Beth's gazpacho made for a killer dinner.

I also made some avocado salsa inspired by a recipe J.P. posted. I changed it up a bit but it came out awesome and we have been eating all week... on everything.

the avocado Salsa.

1 avocado
1/4 diced onion
1/2 diced jalepeno
2 cloves of garlic
juice of 1 lime
1/4 cup tomato sauce (mexican hot style)
1/4 cup Trader Joe's 0% greek yogurt
handful of cilantro
salt & pepper
a little water to help thin it out and blend

things i added... the yogurt added some creaminess & protein and the sauce gave it a bit more spice.


DANGER! Beth helping out!


I could eat this like ice cream (or frozen yogurt).


I took care of the salsa and Beth whipped up the gazpacho and rest of meal was pretty simple. We just threw some mahi mahi fillets on the grill with an ear of corn (for garnish and small side).

After the fish was grilled and corn was charred it was time to eat.



good.

Cioppino...our olympic stew!

when you want a restaurant quality meal, but really want to ea tat home to tri geek out to the Olympics, cook some Cioppino!
We served this up with a summer salad while we watched the men's olympic triathlon streamed on the internet....It makes a ton of broth, so right before I put in the seafood, i took out half of the broth and froze it. that way, next time we want Ciopinno, just defrost and add fresh seafood! Or, just be cooler than us and actually have friends over and there's Ciopinno to share!


CIOPPINO

1 to 2 tablespoons olive oil
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes,
¼ cup tomato paste
1 (28 ounce) can diced tomatoes in juice
1 can quartered artichoke hearts (no juice)
2 cups dry white wine
4 cups of fish stock (one of those large boxes is good)
2 bay leafs
1 pound little neck or manilla clams
3/4 pound mussels,
3/4 pound uncooked large shrimp
1 pound assorted firm fleshed fish fillets such as halibut or mahi mahi
3/4 pound scallops


2 slices whole grain or sprouted bread. toasted and cubed for "croutons"...or just go "big" with a sourdough loaf and dip that in- that would be DARN good.

Heat oil in a very large pot over medium heat. Add the onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and ¾ teaspoon of red pepper flakes and sauté 2 minutes, Stir in the tomato paste. Add tomatoes with their juices, wine, stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium low. Cover and simmer for about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open. (Discard any clams and mussels that do not open). Remove bay leaf. Season the soup to taste.

Fish Tacos (From Dad)

Beth and I both have been lagging on posting on Vo2 Maxed. Needless to say life has been busy. Luckily my Dad kills it in the kitchen and has provided us with another entry. Last time it was Pollo Asado Tacos and this time it's Fish Tacos... and no my dad is not of Mexican descent. The Walsh family just loves our Mexican food (and beer)!

Fish Tacos by Jim Walsh. Here is a recipe for fish tacos with all the trimmings.

My fish taco. Carb Smart tortilla. (notice the paper plate... keep it real dad. jw)
Fish tacos differ greatly from location to location. My philosophy of fish tacos is:
1. Always but the freshest fish available. Any "white" fleshed fish will do, as long as it is of a "heavy" consistency. (Cod is usually used, but grouper, tilapia, ahi tuna, mahi mahi, or in this case wahoo are also good choices. Freshness in more important than the variety.)
2. The fish MUST unadulterated and be grilled. (Breaded fish in tacos may as well be made with packaged, frozen fish sticks.)
3. The fish MUST not be seasoned prior to grilling. Just a brush of Extra Virgin Olive Oil to keep it from sticking.
4. After fish is grilled, while still hot, flake and season. (See Recipe)
5. The true test/taste of the fish taco is in the garnish and condiments. Therefore, these must be to your taste.
6. Fresh homemade garnish / condiments are always the best.
7. Flavors must be layered, like the filling. There is a delicate balance between sweet and savory. It is very easy to overpower the flavor of the fish.
8. A fish taco is not a fish taco without a Baja Sauce. (See Recipes) Try all four and pick your favorite. These are ours.
With these guidelines in place, my recipe for the "Best" Fish Tacos follows.

Four pieces of Wahoo, approx. 1 inch thick, ready for the grill.


Grilled and ready to flake.

Ready to serve.

Garnishes
Shredded cabbage, grated cheese (cheddar or "Mexican" blend), and guacamole(definitely). Diced tomatoes, sour cream and diced Spanish onion (if you must).

Fish Filling

Approx. 2 lbs. of fresh fish, Wahoo in this case
2 Tbsp. Fresh Cilantro, very finely chopped.
1/2 tsp. Obie Cue or other brand Fajita Seasoning (Available from www.obiecue.com , best I've found. Also, try their Texas Soul. Great Mexican seasoning)
1/2 Tbsp. Extra Virgin Olive Oil

Brush fish with Extra Virgin Olive Oil, and grill until desired doneness, (Fish must be grilled to the point that it will flake easily).
Remove fish from the grill and flake while still hot and keep warm. The method I use is to heat a cast iron skillet in the oven to about 250 degrees and place flaked fish in the skillet to keep warm. Once all fish is flaked, very sparingly, season with the Fajita Seasoning and Cilantro. You don't have to use all the spice and cilantro. This should be just a "touch" of seasoning, and has to be applied while the fish is warm. Just a hint if seasoning.

Serve Immediately.


Mango Salsa

1 Cup of fresh Mango, diced small
1/3 cup roasted Red Peppers (The "canned" variety are used here, sweeter than home roasted)
1/3 Cup Red Onion, diced small
1 Jalapeño pepper, seeded, deveined and minced
1 Tbsp. fresh Mint, chopped (If you can't find fresh mint, dried mint leaves can be substituted, 1/4 the amount of fresh)
1 Tbsp. fresh Lime juice

Combine all ingredients. Refrigerate until needed.


Clockwise from the top: Green Baja Sauce, Pink/Red Baja Sauce, Chipotle Baja sauce, Amargo Baja Sauce.


Green Baja Sauce
This Baja Sauce is like a thin mild / cilantro guacamole. Add more Jalapeño if you want it hot.

1/2 Cup Mayonnaise
1/2 Cup Sour Cream
1/2 Cup Cilantro leaves
1 large Jalapeño pepper (seeded and deveined)
1 - 1 1/2 Avocados (Depends on ripeness, less ripe, more Avo.)
1 Tbsp. Fresh Lime juice
Dash Ancho Chili Pepper

Combine cilantro leaves, Jalapeño pepper and avocado in a food processor or blender and pulse until mixed fairly well. Add remaining ingredients and blend until smooth. Refrigerate until needed.

Pink/Red Baja Sauce
This sauce is very similar to Taco Bell Baja Sauce. (Mild)

1/4 Red bell pepper
1 large Jalapeño pepper (seeded and deveined)
1/4 small Spanish onion
1 cup Mayonnaise (not fat free)
1 Tbsp. Apple Cider Vinegar
1/4 tsp. Fresh ground Black Pepper
Dash of Garlic Powder
Dash of Cumin
Dash of Ancho Chili Pepper
2 Tbsp. water

Combine red bell pepper, Jalapeño pepper, onion, pepper, garlic powder, cumin, ancho chili pepper and water in a food processor or blender and puree. Combine 5-6 Tbsp. of this mixture with the Mayonnaise and vinegar. Refrigerate until needed.

Chipotle Baja Sauce
Great "smokey" flavor (Tangy)

1/2 Cup Sour Cream
1/3 Cup Mayonnaise
2 Tbsp. Fresh Lime juice
1 Tbsp. canned Chipotle chilies
2 Cloves of Garlic
1/2 tsp. Chipotle Chili Pepper

Note: Dried Chipotle Chilies can be reconstituted in boiling water and used in place of the canned variety. They will take slightly longer to break down in the blender.

Combine all ingredients in a food processor or blender and blend until smooth. Refrigerate until needed .

Amargo Baja Sauce
This sauce has a slightly sour / bitter taste. By itself, it does not taste very good, but in the taco it provides a contrast to Mango Salsa. It is an acquired taste.

7 oz. Crème Fraiche
1/4 Cup Buttermilk
1/2 Cup Heavy Cream
1/2 Tbsp. Honey
1 tsp. Spanish Smoked Sweet Paprika
1 tsp. Spanish Smoked Hot Paprika
1/2 tsp. Chipotle Chili Pepper

Combine all ingredients in a food processor or blender and pulse until well combined. Pour mixture into a sauce pan and gently warm until steaming. Refrigerate until needed. To serve, reheat until warm. Pour into condiment dispenser and serve warm.