Grilled Cobia with Mango Avocado Salsa

Last weekend my husband was on a bachelor party and they went fishing! He brought home massive amounts of cobia and after freezing as much as I could I took the remaining fish fliets and decided that grilling the fish would be the perfect way to break in our new shiny grill. The great thing about this recipe is that any other flakey white fish would work with this tangy salsa - halibut, tilapia or mahi mahi. The mango, cherry tomato, avocado and fresh basil create the most unique fresh summer flavor. If you don't have a grill, rest assured, you can absolutely cook the fish in the oven.

Source: bon appetit June 2011

You Will Need:

• 1 medium ripe avocado, peeled and cut into 1/2" dice
• 1 medium ripe mango, peeled and cut into 1/2" dice
• 1 cup cherry tomatoes, quartered
• 4 large fresh basil leaves, thinly sliced
• 3 Tbsp extra-virgin olive oil, divided, plus more for brushing
• 3 Tbsp fresh lime juice, divided
• Kosher salt and freshly ground black pepper
• 4 6-ounce cobia fillets (or any other white flakey fish)
• 4 lime wedges

Here We Go:

• Prepare a grill to medium-high heat
• Gently combine the avocado, mango, tomatoes, basil, 1 Tbsp oil, and 1 Tbsp lime juice in a large mixing bowl
• Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally
• Place fish fillets in a 13x9x2" glass baking dish
• Drizzle remaining 2 Tbsp oil and 2 Tbsp lime juice over and season fish with salt and pepper
• Let marinate at room temperature for 10 minutes, turning fish occasionally
• Brush grill rack with oil and grill fish until just opaque in center, about 5 minutes per side
• Transfer to plates and spoon mango-avocado salsa over fish
• Squeeze a lime wedge over each and serve

Serves 4
Happy Feasting!

Corn and Avocado Salad

I am loving all of the recipes in these summer food magazines. Real Simple's July magazine was full of three ingredient recipes and their tag-line was "Fast, Fresh, Delicious." Well, they were right! This corn and avocado salad was all the above. Serve it as a side with BBQ chicken or bratwursts. You can also serve it on top of a fresh grilled fish such as mahi mahi, talapia or halibut.

Source: Real Simple July 2011

You Will Need:

• 3 ears of corn, cooked
• 1 avocado, coarsely chopped
• 2 scallions, thinly sliced
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp kosher salt

Here We Go:

• Using a sharp knife, cut the kernels off 3 ears of corn
• In a medium bowl, toss with avocado, scallions, olive oil, salt and pepper

Serves 4
Happy Feasting!

Shredded Chicken Tacos with Tomatoes and Grilled Corn

In August's issue of Cooking Light they did a section of easy five ingredient entrees for summer. Their tag line read " These easy five- ingredient entrees mean you can spend more time chilling, less time shopping and chopping." They were exactly right! I bought a pre-cooked rotisserie chicken and this weeknight meal took less than thirty minutes from start to finish. The fresh avocado paired with the smokey corn and tomato salsa made this a very satisfying dish. If you want to spice things up a bit feel free to add salsa or Tabasco for more heat.

Source: Cooking Light August 2011

You Will Need:

• 2 ears shucked corn
• 1 (12 oz) package baby heirloom tomatoes
• 1/2 tsp pepper
• 1/4 tsp salt
• 8 (6 inch) corn tortillas
• 2 cups shredded chicken, boneless rotisserie chicken breast
• 1 peeled avocado, cut into 16 slices
• 8 lime wedges (optional)

Here We Go:

• Preheat broiler
• Place corn on a baking sheet and broil for 18 minutes or until charred on all sides, rotating every 6 minutes
• Cut kernels from corn
• Place kernels in a medium bowl
• Cut tomatoes into quarters
• Add tomatoes to corn and sprinkle corn mixture with black pepper and salt
• Heat tortillas according to package directions
• Divide chicken evenly among tortillas and top each taco with 1/4 cup corn mixture and 2 avocado slices
• Serve with lime wedges, if desired

Makes 4 tacos
Happy Feasting!

Guacamole



I am definitely one of those people who could eat guacamole on almost anything - chips, tortillas, crackers -all delicious! I was craving some guacamole with my chicken fajitas and about 10 minutes later I was dumping spoonfuls of this recipe on top of my dinner. I didn't have any cilantro on hand so I didn't end up adding it to this recipe. Nonetheless, I was very pleased with the results and might not put cilantro in my guacamole moving forward as I think cilantro can sometimes overpower the other flavors.

You Will Need:

• 1/2 cup diced onions
• 1 cup diced cherry tomatoes
• 2 avocados (feel to make sure they are fairly soft/ripe)
• 1/2 tsp salt
• 1/8 tsp garlic powder
• 1/2 tsp pepper
• 1 lemon, halved

Here We Go:

• Dice onions and cherry tomatoes and put into medium sized bowl
• Peel avocados and remove pit
• Coarsely chop avocados and add to bowl
• Add salt, garlic powder and pepper
• Squeeze the juice from one lemon (be careful of seeds)
• Mix all ingredients together delicately as to not completely mash up the avocado (it should be somewhat chunky)


Serves 2-4
Happy Feasting!