Spicy and Heart Healthy Fish Taco

This is a quick and nutritious meal that can be prepared in a jiffy. The fish can be ready in less than 15 minutes. The condiments take a little more time. I think that it is worth the time to make the salsa and guacamole to go with this dish.

This dish also gives you a great way to rotate fish into your diet. Because it is a spicy dish, you can use a fairly low cost fish. We use Pollock because it is a tasty white fish that happens to be very economical right now.

For a healthy meat version of this dish try my Heart Healthy Meat Taco .

Ingredients:

• 4-6 oz of white firm fish such as haddock, cod or pollock
• taco seasoning either store bought or home mix
• cayenne pepper (optional)
• 1-2 tbsp of finely minced garlic
• salt/pepper
• olive oil
• 1/4 cup of finely ground cornmeal
• finely chopped lettuce
• grated cheddar cheese
• soft taco shells
• Lizabetti's Spicy Chunky Salsa
• Lizabetti's Zesty Guacamole
  

Directions:

1. Rinse the fish in cold water. Pat the fish dry with paper towels. It is really important to pat the fish dry or it will stick to the pan when you are cooking.
2. Cut the fish into serving portions of about the size of your palm
3. Salt and pepper the fish.
4. Coat the fish with the minced garlic.
5. Sprinkle the fish with the taco seasoning. Be generous with the seasoning.
6. For an extra kick, sprinkle cayenne pepper on the fish.
7. Drizzle olive oil on the fish. This will help the seasoning to adhere to the fish. Set the fish aside.
8. Prepare the salsa and guacamole.
9. Just before you are ready to cook the fish, lightly coat the pieces with cornmeal. Use a small strainer which will help to evenly distribute the cornmeal. The cornmeal will give the fish a nice crunch.
10. Using a nonstick frying pan, coat the bottom with olive oil and heat on medium.
11. Saute the first side of the fish for about 2 minutes. When the sides begin to turn opaque, its time to flip the fish.
12. Cook the second another 2 minutes or so.
13. To heat the tortilla, place them in a warm skillet for a few minutes. Warm one side, then flip and warm the other side.
14. Serve with all your favorite taco toppings, salsa, guacamole, shredded lettuce and cheese.
15. Just before serving squeeze some lime juice onto the fish.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Zesty Guacamole

Guacamole is an amazingly easy side dish to make yet it adds a hearty authentic texture to Mexican food. Avocados have a buttery flavor that makes for a great chip dip, or as a condiment on tacos or enchiladas.

Unlike bean dip, which can be bought in a store with high quality, guacamole really needs to be freshly made. Never fear though, as long as you can find a ripe avocado, this dish only takes 5 minutes to make.

Ingredients:

• 1 Ripe Avocado
• 1 Plum Tomato, diced.
  
• 1/4 Medium Spanish Onion, chopped.
• 1/2 Tsp Paprika
• 1/4 Tsp Cayenne Pepper (Adjust to Taste).
• 1 Large Lime, or 2 Key Limes.

Directions:

1. If the Avocado is not fully ripe, dice it into small cubes.
   
2. Add the spices and squeeze the lime onto the Avocado
3. Mash thoroughly with a fork.
   
4. Mix in the onions and tomatos. You can skip this step if you are using this dish as a condiment for Tacos since you will be adding other stuff to it.
5. Serve with tortilla chips and Salsa.
   

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Savory Sausage Turkey Stuffing

I always liked stuffing my turkeys and chickens with rice mixtures,  but I thought it would be nice to make a stuffing that makes the bird self basting while contributing  delicious flavor of its own.

To get a really unique flavor I like to make this stuffing with Italian Sausage.  I brown it ahead of time to get rid of the excess fat, but that leaves enough to make your bird very juicy.  For extra firmness and flavor I use my Bread Crumb Recipe.

This stuffing is so tasty, you will be tempted to eat it as is or on a sandwich.

This recipe makes enough stuffing for 10-12 pound bird. If you have a larger turkey,  multiply accordingly.

Ingredients:

• 3/4 lb Fresh Italian Sausage, buy it loose if available
  
• 1 medium onion, chopped
  
• 2 stalks of celery, chopped
• 1 cup Lizabetti Bread Crumbs
• 1 cup diced mushrooms
  
• 1 tbs garlic, chopped
• 1 tsp dry oregano
• 1 tsp Hungarian paprika
• 1/2 bunch Italian parsley, chopped
  

Directions:

1. Remove the sausage from its skin and break up
   
2. Brown the sausage in a skillet over medium heat until light tan in color. Do not over-brown at this time because it will continue cooking as you add the other ingredients.
   
3. Slide the sausage to one side of the skillet and add the onions to the open side.
4. Brown the onion in the rendered sausage fat.
   
5. Mix the onions and sausage and slide to the side of the pan.
6. Add the mushrooms and cook until soft.
   
7. Mix the mushrooms with the sausage and onions.
8. Stir in the celery, cook for 3 m.
9. Stir in the garlic, oregano, and paprika.
10. Cook 2 more minutes and remove from the heat.
11. Mix in the parsley and let the mixture cool to room temperature.
12. Stir in the bread crumbs.
13. You are now ready to stuff your bird.
    

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