Grilled Cilantro-Lime Fish Taco's!

This recipe has a couple different steps. To make it easier, the two sauces I used each have their own recipe in previous posts. (See recipe for chimichurri sauce & pico de gallo)

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What You Will Need: Fish of your choice (I used salmon), shrimp with tails removed & deveined, tortilla shells, cabbage, unsalted butter, cilantro, lime, salt, pepper & olive oil. 

Fire up your grill!!

Cut thick slices of the cabbage, season with salt, pepper & olive oil.

For an easy way to grill the shrimp, place them onto skewers. 

Season the shrimp & fish with salt, pepper & olive oil.

In a small bowl, combine butter, chopped cilantro & the zest of half a lime.

Melt in the microwave & mix.

Place your fish on the grill. (4-6 minutes per side)

Add the cabbage steaks.

When they have a good char, flip & let them cook just another minute or so. You still want it to have crunch. 

The shrimp will only take a few minutes, so they should go on last. About 3 minutes per side.

Remove the cabbage & allow to cool, then give it a rough chop. 

Remove the fish & shrimp from the grill. 

Using a basting brush, give a generous coat of that delicious cilantro lime butter.  

Remove the shrimp from the skewers & break apart the fish into large chunks. 

Build your taco's with the grilled cabbage, fish or shrimp & the sauce of your choice. 

I did the chimicurri on the salmon & the pico on the shrimp.

**Tip**char the shells for an extra grilled taste!

Fun..Fresh..& Perfect For Summer!

Enjoy & Always Cook with Love!

Chimichurri Sauce

This easy, super fresh sauce is the perfect topping for your summer time grilling!

What You Will Need: red onion, garlic, fresh cilantro, fresh parsley, scallions/green onions, salt, pepper, extra virgin olive oil & red wine vinegar. 

Into a bowl add about 1-2 T. of diced red onion & 1-2 t. diced garlic. 

Add in 2-3T. each of the chopped, fresh herbs. 

Season with salt & pepper then give a couple good splashes of red wine vinegar. 4-6T.

Now go a couple times around the bowl with the olive oil. 

Mix well & chill at least 30 minutes. 

After it has had time to chill you will want to taste & adjust. 

This is where your unique taste will come into play. If you want more fresh garlic add some in. If you are getting a stronger olive oil note, add in some more vinegar. To much vinegar, give another drizzle of oil or even a splash of water to mellow it out.

The finished result should be a burst of freshness with a subtle tang from the vinegar. 

This sauce is great over grilled beef, chicken, sausage, shrimp, grilled or roasted potatoes & veggies.

Enjoy & Always Cook with Love!

Pico de gallo

Simple, fresh & perfect for summer!

What You Will Need: Tomatoes, jalapeños, red onions, fresh cilantro, fresh lime juice, salt & pepper.

Using a sharp knife, dice up your tomatoes. 

When I make salsa, I will cut up the whole tomato but for pico, I squeeze out the juices & insides of the tomato. 

Don't waste the tops either. Just cut around the stems. 

Add in diced red onion & diced jalapeño. 

If your worried about it being too spicy, only use half the pepper.

Sprinkle in plenty of fresh, chopped cilantro.

To finish, add salt, pepper & a good squeeze of fresh lime juice.

Mix & taste. Adjust seasonings or heat if necessary. 

Keep chilled till service. 

Enjoy & Always Cook with Love!

Stuffed Pork Tenderloin

This post is to show you the technique, so feel free to use the endless option of ingredients to stuff with. I have garlic herb cheese spread, hard salami & some fresh scallions. 

You will need the pork tenderloin, cutting board, meat mallet, plastic wrap, a sharp knife & some kitchen twine. 

Cut yourself a long piece of string, about double the length of the tenderloin. 

Place your cheese in a separate dish so you don't have to worry about any cross contamination. 

Trim up the loin, removing the white fat. 

Starting at the top, make a slice right into the middle of the meat. Bring your knife south, keeping it evenly in the middle & never cutting all the way through the meat.

Start to pull the top half back like your opening a book & continue cutting down the middle. 

Now you have a butterflied piece of pork. 

Place a large piece of plastic wrap over the pork & using the smooth side of the mallet, flatten out the loin. 

It doesn't have to be paper thin, but you want a even, flat finish. 

Season with salt/pepper & spread or sprinkle your cheese all over. 

Lay the salami/scallions or other filling ingredients evenly but a little off set. You want it laid more to the side that you will start rolling from. 

Tightly roll up.

Ok, now lets see if I can correctly describe how to tie this bad boy. 

Starting at one end simply wrap & tie a knot around the top. 

Pull the twine down the middle.

Use your index finger to hold the twine at the top & wrap the string around the loin. 

Bring it up & pull it under where your finger was holding. 

Pull tight.

Repeat this process down the loin. Tie a knot once you each the other end & snip off any extra twine. 

Season with salt/pepper.

In a large skillet with some extra virgin olive oil, start searing the loin.

Take your time with this process. You want to sear it on all sides & allow a good crust to form all the way around. 

If your loin is thicker, you may want to place it in a 375* oven for 10-15 minutes to ensure that it is fully cooked. If you have a thermometer, the internal temp for pork is 145. 

Once the loin is seared on all sides, place some foil over top, turn off the heat & let it rest for 10 minutes. 

Using some kitchen scissors, cut away the twine. 

With a sharp knife, preferably a serrated knife, cut about 1 inch slices. 

This technique for pork makes such beautiful presentation. 

It brings an elegance to your dish & is a perfect way to celebrate something special at home.  

Filling Ideas:

Pesto & mozzarella cheese

Caramelized onions, bbq sauce & sharp cheddar

Roasted red peppers, cilantro & queso fresco cheese

Roasted mushrooms & goat cheese

Slice onion, walnuts, dried cherries & white cheddar

Enjoy & Always Cook with Love!