Tandoori fish tacos

As a child, I grew up in India eating mostly Indian food at home. Everywhere around me, my neighborhood, at school and later at university, it was Indian food. Yes, there were the occasional Chinese dine outs or those burgers or pizza lunch dates with the gals. But on the whole, it was roti and dal, curried veggies and rice, tandoori chicken and paneer. 

Needless to say, I understand Indian cuisine and its basics. I can cook in my sleep and get the flavors and textures correct. 

When I cook dishes from other cuisines I love to make every dish in its authenticity. I try to keep true to the flavors and textures to get the max experience out of that meal. But every now and then I get the urge to add a cross-cultural twist and I always seek inspiration from my cooking roots. 

So sometimes tacos aren't exclusively a Mexican affair in our house, they get an Indian twist. Tandoori fish tacos with radish, tomatoes, green chilies and vinegar onions drizzled with cucumber raita. The flavors all blend in beautifully leaving everyone happy. This fusion recipe is sure to spice up your next taco night. It’s a few easy steps to make the fish and raita, then it’s just chopping a few things and heating up everything else.  Easy Peasy with very little cleanup. 

Ingredients: (serves 4)
8 small pieces of Tandoori fish (recipe here)
8 small tortillas, 6-inch diameter
1 large red onion
2 tbsp rice vinegar
Lettuce
2 medium tomatoes
A few green chilies
1 lemon
Red radish
Fresh coriander, a handful
½ cup plain yogurt
½ cucumber
Salt to taste
¼ tsp roasted cumin powder

1. Prepare the tandoori fish as per the recipe. While it is cooking, prep the other things.
2. Vinegar Onions - Slice the onions into thin rings. Add vinegar and a pinch of salt. Mix well, cover and keep aside to marinate for 20-30 minutes.
3. Cucumber raita - Gently whisk the yogurt. Grate the cucumber and add to the yogurt along with salt to taste and cumin powder. Mix well and keep aside.
4. Veggies - Slice radish into thin slices, chop tomato, green chilies, coriander, and lettuce fine.
5. Assemble - Warm the tortillas gently on a skillet. Place the fish in the center. Top with other fixins and just before serving, add lashings of raita (or serve on the side as a dipping sauce). 

Italian fish meatballs

Polpette di pesce, are crispy and aromatic fishballs, the size of a plump walnut, prepared with cod and flecked with thyme and parsley.  Whether fried, baked or stewed with tomato, these tiny beauties are easy and fun to make and super delish. A dish that everyone likes.

Bite-sized polpette di pesce is super versatile. Here are some ways to serve them.

• Serve with lime wedges as a starter.
• Serve with a crisp green salad for lunch, drizzled with some pesto sauce.
• Make a fish meatball sub. Place a few of the fishballs stewed in tomato sauce inside a kaiser bun topped with some cheese. Grill till cheese just melts.
• Serve over spaghetti drenched with tomato sauce and grated parmesan. Polpette di pesce is not traditionally served with pasta but hey, how does that matter. Tastes awesome. 

If you want a lighter version, you can bake the meatballs. Once prepped, place them on a baking tray lined with parchment paper, sprinkle with a little oil and bake in a preheated oven at 425 ° F for 12-15 minutes.

Polpette di pesce al sugo or fishballs stewed with tomatoes make for an even tastier meatball. Fry the prepared fishballs in hot oil for a couple minutes per side. Then immerse them in the pan of tomato sauce and cook for 15 minutes till plump.

Italian fish meatballs 

Ingredients: (Makes 24)

2 lbs skinless fish fillets (I used cod)
2 medium potatoes, boiled and mashed well
1 small red onion, chopped fine
1 egg, lightly beaten
2 cloves of garlic, minced
½ tsp lime zest
4 tbsp parmesan, grated
2 tbsp fresh cilantro, chopped fine
2 tbsp panko breadcrumbs
1 tbs Italian seasoning
1 tbsp hot sauce (optional)
Salt and black pepper to taste
Vegetable oil for frying

1. Steam the fish until it flakes easily,, about 10 minutes. Allow it to cool slightly, then flake with a fork.
2. In a bowl combine the fish, mashed potato, chopped onion, egg, cilantro, Italian seasoning, parmesan, lime zest, garlic, hot sauce, salt, and pepper. Combine the mixture well. 
3. Take handfuls of the mixture and shape into small balls. Roll over bread crumbs and set aside.
4. Place the prepared fish balls in the fridge, covered for about half an hour. (see note below)
5. Heat the oil in a  deep pan to medium high heat (till breadcrumb sizzles and turns golden when dropped). Deep fry the fish cakes in batches, turning around until golden and crispy on all sides.
6. Drain on paper towel and serve hot with lime wedges.

Note: Chilling the meatballs helps to set the shape and makes it easier to fry. It is a great make ahead tip for when you are serving fish balls for a party. Prep the fish balls till this stage and refrigerate the day before. Just fry before serving.

Cedar planked Tilapia

On the plate

Cedar planked Tilapia

Roasted Mushrooms

Roasted Broccoli

Pineapple

If you have never experienced the delectable flavor of cedar planked fish then this is a must try recipe for you this summer. Fish cooks in its own moist juices, infused with the sweet smokiness of the cedar plank. Cedar plank cooking is not restricted to fish, you can use other types of meat as well. Serve right off the plank and the conversation is sure to revolve around the concept of cooking on planks.

Here I marinated tilapia fillets with olive oil and mustard. To balance the tartness of the mustard I drizzled a little ice wine syrup. The light sweetness of this syrup tastes awesome on this smoked grilled tilapia. Serve over crisp lettuce with grilled broccoli and mushrooms and a side of pineapple wedges. A totally wholesome and delicious lunch Buddha bowl.

Some thoughts on safety. Always exercise caution when using this technique of cooking. Make sure the plank is well soaked before cooking. The plank can catch fire on the edges after being on heat for a while. So have a spray water bottle handy for any flare ups. Also make sure the plank is completely extinguished before discarding it.

Cedar planked Tilapia
Ingredients: (serves 4)
4 boneless tilapia fillets
1 tsp olive oil
3 tbsp grainy mustard
cracked black pepper
salt to taste
1 cedar plank
1 tbsp ice wine syrup

1. Pre heat your BBQ to medium high.
2. Soak the cedar plank in water for 2 hours and then drain. Very lightly spray with oil.
3. Rinse the fish fillets under cold water and then pat dry. Generously season the fillets with salt and pepper on both sides.
4. Mix together olive oil and mustard. Spread this all over the fish.
5. Place the fish on the prepared cedar plank. Place the plank on the hot grill. Cover the grill and cook till fish cooks through and reaches an internal temperature of 135 F. This will take about 20-30 minutes. Keep a spray water bottle handy for any flare ups.
6. Transfer the plank carefully on a serving platter and drizzle with ice wine syrup. 
7. Serve right off the plank.

Grilled Broccoli and Mushrooms

Ingredients: (serves 4)

1 lb white button mushrooms

1 whole head broccoli

olive oil

Freshly cracked black pepper

Salt to taste (optional)

1. Trim the broccoli into medium sized florets. Clean the mushrooms.
2. Drizzle olive oil on all of the above. Season with pepper. 
3. Place on the pre-heated grill. Cook turning occasionally till slightly charred and tender. 
4. Sprinkle salt just before serving if desired. 

Salmon Pâté

Its a breeze to whip up this creamy mix. Most likely you will have all these ingredients in your pantry. Salmon pate can be made with fresh poached salmon, canned salmon or even smoked salmon. Each tastes a bit different from the other. Garnish with your choice of topping and serve with crackers. I love adding chopped pistachios for their crunch. I also love the capers and parsley and onion combo - gives a crunchy garlicky taste.

• Great served as a dip or a starter. 
• Spread it on toast with some alfalfa sprouts and rings of red onion for an awesome sandwich.
• Perfect for those summer picnics.

Ingredients:
1 cup cooked salmon, flaked
4 tbsp cream cheese, softened
2 tbsp finely chopped fresh dill
1-2 tsp lime juice
Freshly cracked black pepper
1 tsp hot sauce (optional)
Salt to taste
Crackers, for serving
To garnish (choose one or more)
Pistachios/sunflower seeds
Capers
Red onion
Parsley

1. If you are using fresh salmon then make sure its boneless and skinless. You can bake or poach the fish till cooked through. Cool and flake with fork. 
2. If using canned salmon then drain out and squeeze all the liquid, remove all the small bones. Then flake with fork. 
3. In a large bowl, add all the ingredients. Mix to combine well. 
4. Line a small serving bowl or dish with plastic wrap and spoon in the pate, pressing down firmly and smoothing the top. Cover and chill until somewhat firm, about an hour.
5. To serve, unmold salmon onto a platter so that rounded side faces up; remove and discard plastic wrap. Garnish with your choice of topping and serve with crackers. I love the nuts as they add texture. I also love the capers and parsley and onion combo - gives a crunchy garlicky taste. 

Fish cakes

This simple recipe calls for the simplest of ingredients. Combine cooked salmon with some mashed potatoes and herbs, shape into round cakes and pan fry till golden brown. Tastes awesome with tartar sauce and hot sauce if you like it spicy.
A versatile dish, it can be served as a starter, as a light lunch with a green salad, inside toasted buns with veggies and tartar sauce as a burger. Here are some serving suggestions and variations of the basic recipe.

1. Add mashed peas and leeks to the mixture before shaping and cooking, for a flavor variation. 
2. Substitute chives for dill, omit ginger and add some Parmesan cheese to the mixture.
3. Dust the fishcakes with flour, dip in some whipped egg and then coat with some flaked almonds before frying. 
4. Make these with tuna, haddock or cod instead of salmon.
5. Make small sized fish cakes and serve as a starter with your choice of dip. They taste awesome with tartar sauce or if you like it spicy, sriracha sauce. 
6. Serve with a poached egg on top drizzled with Hollandaise sauce.
7. Serve these inside toasted buns with onion, tomato and lettuce with a drizzle of tartar sauce as a burger. 
8. Serve alongside salad greens as a light lunch. 
9. Cooked fishcakes are perfect for freezing. Put them in a freezer friendly box with parchment paper separating the layers. When you defrost them, lay them out in a single layer so that they don’t get soggy. Heat them in the oven at 400 F till heated through and crisp.

Basic Salmon Fish Cakes
Ingredients: (Makes 10)
1 lb cooked salmon
2 medium boiled potatoes
1 tsp grated ginger
1 tsp grated garlic
3-4 Thai chilies, chopped fine
1 egg
1 bunch green onions, chopped fine
1/2 tsp lime zest
1 tsp fresh dill (optional)
Handful fresh coriander, chopped fine
Salt and pepper to taste
2 tbsp panko
Oil for shallow frying

1. For the cooked salmon you can poach fresh salmon fillets and then flake them or use canned salmon. 
2. Place all the ingredients in a bowl and gently mix together to blend all the flavors. Do not over mix. 
3. Divide into 10 portions and shape into 1/4 inch thick patties. 
4. Refrigerate for 15 minutes.
5. Heat oil in a large skillet over medium heat. Cook the fish cakes in batches until they are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
6. Serve hot with your choice of dip. 

Fish tacos with mango avocado salsa

Tonight's dinner

Cajun grilled fish tacos

Mango avocado salsa

Sour cream topping (optional)

Tacos are by far my favorite things to serve during summer. There is less cooking involved, only a whole bunch of chopping and prepping. All the things can be made in advance and then assembled just before serving. If you have to feed a crowd, just prep it all and create a taco bar for everyone to assemble their own tacos. Don't forget the margaritas.  

I love serving sweet fruity salsas with spicy grilled seafood and during summer and there are a lot of delicious fruits to choose from. These Cajun spiced fish tacos with mango avocado salsa are spicy, full of awesome flavor and totally delicious. The Cajun spice rub gives the fish an incredible smoky and spicy taste. The sweet and sour mango avocado salsa adds the summer to the dish. If you have a high spice quotient then add extra jalapeno pepper rings and a few extra dashes of lime juice. really brings out all the flavors.    

Fish tacos with mango avocado salsa

Ingredients: 

Corn tortillas

Cajun spiced Salmon fillets (recipe below)

Shredded cabbage

Mango avocado salsa (recipe below)

Sour cream (or plain hung yogurt)

Lime wedges 

1. Heat the tortillas till lightly toasted.
2. Place shredded cabbage inside the tortilla, followed by Cajun spiced fish.
3. Top with mango avocado salsa and sour cream.
4. Give a little sprinkle of lime and serve with extra salsa.

Cajun spiced salmon

Ingredients: 

Salmon fillets 

Salt to taste

Olive oil

Cajun spice (recipe here)

1. Season the salmon fillets with salt on both sides. Rub the fillets with cajun spice rub and keep aside for 10 minutes. 
2. Spray with olive oil and grill till cooked through. Serve inside corn tortillas with mango avocado salsa. 

Mango avocado salsa
Ingredients:
2 ripe mangoes
2 avocados
1 small red onion
Handful fresh cilantro
Few leaves of fresh mint
2-3 jalapeño peppers
Salt to taste
Lime juice

1. Cut mango and avocado into small bite sized pieces. Thinly slice onion and chop jalapeño, cilantro and mint fine. 
2. In a medium bowl, combine all the ingredients. Chill for an hour to blend the flavors. Serve cold.

Shrimp tostadas

Tostadas are crispy tortillas that are piled high with toppings that are often held in place with a base of guacamole or refried beans. They are just like crisp tacos, only flat. Anything that goes in a taco can go on top of the tostada. So you can use any toppings of your choice - small pieces of grilled fish or chicken, salsa, cheese, sour cream, refried beans. 

The greatest question, however, would be - how to make these crispy tostadas. Most commonly you can take corn tortillas and fry them crisp. Another option, which I prefer as it requires less monitoring, would be to spray them with oil and just stick them in the oven for a few minutes. They come out perfect. While they are cooking you can chop and prep the other toppings. 

These delicious tostadas with smoky shrimps and crunchy sweet and sour pineapple slaw on creamy guacamole are sure to hit the spot and they are perfect for those tropical themed meals. Just add a citrus margarita to make it spectacular.

Corn tostadas

Ingredients:

8 small corn tortillas

Vegetable oil

1. Preheat the oven to 350 F.
2. Spray the tortillas lightly with vegetable oil on both sides.
3. Place on the oven rack and bake for 7-8 minutes till crisp and lightly toasted.
4. Do not overcook. They keep toasting for a bit even after you remove them from the oven.
5. Spread a generous layer of guacamole, top with pineapple slaw and jalapeno peppers. Place the grilled shrimp on top. 
6. Serve hot and crisp.

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Grilled Shrimp

Ingredients:

25 Raw shrimp
Salt to taste
1 tsp Red pepper flakes
2 cloves garlic, grated
1 tsp roasted cumin powder
1 tsp dry oregano
1 tbsp olive oil
1 tbsp lime juice

1. Peel and devein the shrimp.
2. Mix all the ingredients together and grill till cooked through, about 3-4 minutes per side. 
3. Or cook on medium high in a pan for 3-4 minutes per side till cooked through.

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Pineapple Slaw
Ingredients:
Red cabbage
Pineapple
Red onions
Carrot
Fresh coriander
Lime juice
Olive oil
Salt and crushed black pepper

1. Finely shred cabbage, thinly slice the red onion, grate the carrots and chop pineapple and coriander. 
2. Mix lime juice, olive oil, salt, and pepper to taste. 
3. Let flavors blend for 30 minutes before serving.   

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Guacamole

Ingredients:

2 ripe avocados

1 clove of garlic, crushed

Salt to taste

2 tbsp lime juice

Mash the avocados and mix all ingredients together.

Battered shrimp tacos

Tonight's Menu

Crispy battered shrimp tacos with sliced avocado

Grapefruit orange salsa

Jalapeno cream

Beer

Tacos, the traditional Mexican dish made of corn tortilla folded around a simple filling for a weeknight meal or a more elaborate filling fit for an extravagant night of entertaining, are just right for almost any occasion. This version here fits the extravagant bill.
Crispy fried shrimps inside a corn tortilla drizzled with a spicy jalapeno cream and a side of tangy crunchy grapefruit orange salsa - colorful, flavorful spread. I love using fruit in savory dishes like this specially in summer. Certainly adds a lot of color to the plate. Feast for the eyes even before it hits your taste buds.
All the flavors and textures work very well together here. The pairing of crispy fried shrimp with the juicy sweet and sour orange salsa, crunchy cabbage, crisp radish, gentle heat of the jalapenos, silky avocado slices with a drizzle of the jalapeno cream in these tacos is simply divine. A must try.

 

Crispy battered shrimp tacos 

Ingredients:

8 small corn tortillas

Battered shrimp (recipe below)
Shredded cabbage
Thin avocado slices
Thin slices of radish
Jalapeno rings (optional)
Jalapeno cream (recipe below)
Orange grapefruit salsa (recipe below)

1. Warm up the tortillas in a hot griddle till lightly crisp.
2. Place 2 fried crispy shrimps in it.
3. Top with some shredded cabbage, sliced radish and avocado. 
4. Drizzle a tsp if the jalapeno cream on top.
5. Add some jalapeno rings on top if you prefer a spicy taco.
6. Serve with a side of orange grapefruit salsa.

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Crispy battered shrimp

Ingredients: (For 8 tacos)

24 raw shrimps

3/4 cup flour

1/3 tsp baking powder

Salt to taste

Freshly ground black pepper

Water to make a batter

Oil for frying

1. Heat oil in a pan for frying.
2. Remove the shell and vein from the shrimps. 
3. Make a thick batter of pancake like consistency with flour, baking powder, salt  pepper and water.
4. Dip the prepared shrimp in the batter and coat it evenly with the thick batter. Drop them in the hot oil and fry for 2-3 minutes on both sides. Remove the fried shrimp on a plate lined with paper towel to remove excess oil.
5. Keep them there until ready to serve.

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Orange grapefruit salsa

Ingredients: (For 8 tacos)
2 ruby red grapefruits
2 navel oranges
1 small red onion
Handful fresh mint and coriander
1 jalapeno pepper
Salt to taste
Freshly ground black pepper

1. Peel and chop the grapefruit and oranges into small bite sized pieces. Do this in a bowl to catch all the juices that will flow as a result of chopping. 
2. Chop onion, jalapeno, mint and coriander. 
3. Add these to the chopped citrus fruit. Add salt and pepper to taste and mix well.
4. Taste. If the fruit is sour enough then your salsa is ready. Sometimes the oranges and grapefruit are sweeter than you want. In that case add some lime juice to taste. Cover.
5. Refrigerate until ready to serve.

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Jalapeno cream
Ingredients:
1 tbsp mayonnaise
1 tbsp sour cream
3-4 tbsp lime juice
1 tsp lime zest
1 large clove of garlic, grated
1/2 jalapeno pepper minced fine
3-4 sprigs of fresh coriander, chopped fine
Salt to taste (Remember mayonnaise has salt, so use sparingly)

1. In a small mixing bowl, mix together all the above ingredients. It should be a pourable consistency. 
2. Refrigerate until ready to serve.

Sole Meunière

Tonight's Menu

Sole Meunière

Roast veggies

Steamed rice

Sole is a succulent meaty fish with a delicate flavor. A simple preparation works best to enhance its
taste and texture. Sole Meunière is a classic French preparation where the seasoned sole filet is lightly dusted with flour and pan fried in butter to get crisp exterior with a moist tender center, then served with lime butter sauce.
This quick uncomplicated recipe takes fifteen minutes to make and is perfect for a weeknight dinner. Serve it with rice/creamy mashed potatoes and mixed greens/roasted veggies. I used a blend of peppers, mushroom, zucchini and onions.     

Sole Meunière
Ingredients: (serves 4)

4 boneless, skinless sole fillets
Salt to taste
Freshly ground black pepper
1/3 cup flour
5-6 tbsp unsalted butter
Handful of parsley, finely chopped
2 tbsp lemon juice
1 tsp lemon zest
1⁄2 lime, thinly sliced for serving

1. Season the sole fillets on both sides with salt and pepper and dust lightly with flour. Shake off any excess flour and keep aside. 
2. Heat 4 tbsp. butter in a skillet over medium heat till the pan is heated and butter melts. 
3. Add the sole fillets to the pan and cook, turning once, until lightly browned on both sides and just cooked through, about 6 minutes. Transfer these to individual plates and sprinkle with parsley. 
4. To make the sauce add the remaining butter to the skillet and cook, swirling the pan, until butter begins to brown. Add lemon juice and zest, cook until heated through, and then pour evenly over fillets. Serve with lemon slices.

Roast vegetables 
Use any combination you desire. I used peppers, mushroom and zucchini.
Ingredients: (serves 4)

2 zucchini

1 each red and yellow pepper

1 lb button mushrooms

1/2 red onion
Salt and cracked black to taste

Olive oil

Dry Parsley

Cut all the vegetables into large chunks. Add salt, pepper, olive oil and parsley and mix well. Spread evenly on a greased baking dish and roast on high till lightly charred and tender crisp. 

Punjabi non veg thali

Tonight's Menu

Lassi

Lamb Korma 

Butter Chicken

Fish Amritsari 

Kachumber Raita

Roomali Roti 

Jeera Rice 

Laccha pyaz with mint chutney 

Red Chili Pickle

Gulab Jamun

Punjab - the land of five rivers, the land of endless fields of lush greens tipped with golden yellow flowers, the land which nurtured sufi poets like Baba Farid, Bulhe Shah, and Waris Shah, the land that houses the undiscovered secrets of Indus Valley civilizations.

Punjab - the home of tandoor and a remarkably robust cuisine that is richly influenced by its many invaders from Alexander (Greek) to Nadir Shah (Persian) to Sher Shah (Afghan) to Babar (Mughals).
Punjabi cuisine reflects an abundance of fruits and vegetables, milk and butter, wheat and a multitude of spices. A simple thali will have a combination of vegetables and lentils served with ghee or butter spread over plain roti accompanied by raita and onions split open by smashing with a fist.

Traditionally meat dishes were prepared by men, specially on holidays or special occasions. This here is a collection of a variety of non - veg dishes that can be served together as a delightful meal complete with starter and dessert.

Lamb Korma
Korma is usually made by marinating the meat in yogurt flavored with garlic and other dry spices. This softens the meat and incorporates the flavor deep within. The marinated meat is then cooked with lots of onions, tomato and whole dry spices. Korma can be mild or hot depending on the desired heat level,achieved by addition of green chilies and/or red chili powder.
For recipe click here.



Butter Chicken
Butter chicken or makhani murg is a rich creamy Chicken curry from northern India. Among the best known Indian dishes all over the world butter chicken has its roots in the Punjabi cuisine. The rich rose colored gravy can be made hot or mild to suit every palate.
For recipe click here.





Amritsari Fish
Named after its city of origin, fish Amritsari is a popular street food always served with a sprinkle of lime juice. This dish calls for frying the fish but you can grill it as well. Use any firm fish for this recipe which does not fall apart while grilling. Cook small pieces as starters or a full fillet as the main dish.
For recipe click here.

Kachumbar raita
Mixed salad chopped to small bite sized chunks in creamy plain yogurt, flavored with salt and dry roasted crushed cumin. An excellent accompaniment to any spicy main dish as a cooling agent. Serve this with biryani, curried chicken and lamb, with any grilled meat and veggies, with stuffed paratha's and poori.
For recipe click here.

Jeera (cumin) Rice 
This preparation is simple and complements all intense flavored curry dishes. Take one cup of basmati rice and two cups of water. Heat a 2 teaspoons of oil in a saucepan and add 1/2 teaspoon whole cumin seeds. Sizzle for 10 seconds and add the rice and water. Season with salt if desired (I usually omit the salt) and bring to a rolling boil. Simmer and cook covered for 7-10 minutes till all water is absorbed and rice is fully cooked. emove from heat and fluff with fork. Serve hot.


Onions in mint sauce
Sliced, thin onion rings  with mint coriander chutney is an appetizing accompaniment to any grilled and BBQ meats. Adds texture and flavor with a burst of freshness from the fresh herbs in the chutney.
For mint chutney recipe go here.







Red chili pickle
Rings of hot Thai red chilies immersed in olive oil and a concoction of spices that are lightly toasted and coarsely pounded gives this beautiful pickle flavors that explode in the mouth like fireworks. For the recipe click here.










References:
http://ezinearticles.com/?Punjab---The-Land-Of-Five-Rivers&id=403626

Prashad cooking with Indian masters

Jerk Fish

Tonight's Menu

Jerk fish

Fried plantains

Jamaican Coleslaw

Jerk style of cooking means Jamaican BBQ. Traditionally chicken and pork are cooked with the jerk seasoning which gets its distinctive taste from allspice and scotch bonnet peppers. Jerk seasoning could be made as a dry rub or a wet marinade and uses several spices as listed below. Traditionally Jerk meat was cooked in smoked pit fires imparting a distinctive smokey taste. Over time this technique evolved and oil barrels were used as smokers to save time.
You can use jerk seasoning to marinate any kind of meat. The longer the meat sits in the marinade the better it tastes. But fish is a delicate meat, so marinate only for 15-20 minutes.

Jerk Fish

Ingredients:
4 fish fillets (any firm fish)
I used Basa fillets
Marinade
1 small onion, chopped
3-4 cloves garlic
2 scotch bonnet peppers (or less as per your spice quotient)
1 stalk green onion, chopped
1 tbsp frozen orange juice concentrate
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp lime juice
1 tbsp allspice
1 tsp dry thyme
1/2 tsp cinnamon powder
1 tsp ground ginger
2 tbsp vegetable oil
2 tsp sugar
salt and pepper to taste

1. Take all the ingredients for marinade in a food processor and blend to form a smooth paste. Add a splash of rum (optional) and mix well.
2. Marinate the fish fillets for a minimum of 15 min.
3. Grill on medium high, turning once till cooked through and crisp.
4. I baked these in the oven at 450 F for 10 minutes, without turning. After 10 minutes got rid of the water that collected in the tray. Cooked for another 5 minutes till sizzling.  

Jamaican Coleslaw
The vinaigrette dressing for this slaw is tangy and sweet. No mayonnaise is used so the slaw remains crisp. The longer the salad sits with the dressing, the better it gets.   
Ingredients: (serves 4-6)
2 tbsp vegetable oil
2 tbsp cider vinegar/white wine vinegar
2 tsp Dijon mustard
1 tsp granulated sugar
Salt and pepper to taste
1/4 small green cabbage, shredded
2 small carrot, shredded
1/2 large red onions, thinly sliced
Handful fresh coriander, finely chopped

1. In large bowl, whisk together the first five ingredients.
2. Add cabbage, carrot and green onions; toss to coat
3. Let stand for 15 minutes before serving. 

Fried plantains

Green plantains are starchy and taste like potatoes, but as they ripen they become yellow and soft and sweet. Fried sweet plantains are commonly served as a side to savoury dishes such as fish. Trick to making delish fried plantains is to know how to choose them. If you want sweet crisp dish then choose the riper bananas - the more beaten up and black the skin looks, the riper and sweeter they are.

Ingredients: (serves 4 as side dish)

2 Green plantains
Vegetable oil
Salt to taste (optional)

1. Heat oil in a pan to medium high heat (about 340 F).
2. Peel plantains and slice crosswise into 1/4 inch slices. 
3. Carefully add plantains to oil and fry until golden yellow in color, about 2-3 minutes per side.
4. Be careful to not burn these. The riper the plantains are the easier they are to burn. Just make sure to watch them and turn them as needed.
5. With a slotted spoon, remove the plantains from the pan into a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

Chili Garlic Shrimp

Quick and easy dish that can be prepared in minutes. Large chunks of onion and chilies sauteed with shrimp in a sweet and spicy sauce. Serve as a starter, or as lunch over steamed rice, or as a filling inside a wrap. Either way it tastes wonderful.

Ingredients:

25 large shrimps

1 large red onion

Red chili peppers as per your spice quotient

1 Green pepper

2 green onions

2 cloves of garlic crushed

Vegetable oil

Sauce (mix all together)

1/4 cup Soy Sauce

2 tbsp Sambal or any hot sauce

2 tbsp honey

2 tsp Sesame Oil

1 tbsp grated ginger

1.  Peel and de-vein the shrimps, rinse and pat dry.  
2. Cut large chunks of red onion and green pepper. Cut red chilies into rings and chop green onions fine (reserve some for garnish). 
3. Take 2 tbsp oil in a wok on high heat and add garlic, green peppers and red onion chunks. Saute for a few a minute. Add green onion and red chili rings and toss for another 30 seconds. 
4. Arrange the veggies on the side of the wok and add a tsp oil in the center. Add the shrimp and cook for 2 minutes per side. Now toss them with the sauteed veggies from the sides till shrimps are cooked through. 
5. Add the sauce and toss for a bit till everything is coated with the sauce. Taste and adjust the flavors by adding more soy sauce and/or honey. Garnish with reserved green onion. Serve hot.

Teriyaki Salmon

Tonight's menu

Teriyaki Salmon  

Brown rice with veggies

Bok choy
Wine pairing: Pinot Noir

Teriyaki salmon with brown rice and bok choy

The teriyaki technique of cooking involves grilling food with a glaze of soy sauce, mirin and sugar. The meat is dipped in and brushed with the teriyaki sauce several times during cooking. Doing so gives an intense flavor to the food and a shiny lustrous coating of the caramelized sugar.

The fresh flavors of ginger-garlic  and the sweet acidity of mirin combine in the teriyaki sauce to perfectly complement the salmon. Mirin is a Japanese sweet rice wine that lends mild acidity and sweetness to a dish. If you cannot find mirin then increase the quantity of sugar and rice vinegar to 1/4 cup each.

Teriyaki sauce / marinade
Ingredients: (1 cup yield)
1/3 cup soy sauce
1/8 cup white or brown sugar
1/8 cup rice vinegar
1/4 cup mirin (or 1/8 cup each sugar and rice vinegar)
1/2 tsp red chili flakes (optional)
2 cloves garlic, minced
2 tsp fresh ginger root, minced
1 tbsp cornstarch dissolved in 1-2 tbsp water

1. Combine all the ingredients in a saucepan except corn starch. Stir the mixture over medium heat until the sugar dissolves and sauce starts to reach a simmer.
2. Add the corn starch mixture while stirring to avoid any lumps.
3. Reduce heat and simmer for 2-3 minutes, until slightly thickened.
4. If the sauce becomes too thick add some boiling water.
5. Cool.

Teriyaki salmon with brown rice and bok choy

Teriyaki salmon
Ingredients: (serves 4)
4 salmon fillets
Salt and pepper (Salt is Optional)
4-6 tbsp Teriyaki marinade (Recipe above)

1. Preheat the oven to 425 F.
2. Prepare a baking sheet by spraying with cooking spray.
3. Clean and dry the salmon fillets.
4. Season lightly with salt and pepper. Remember that the marinade is also salty.
5. Using a basting brush spread about a 2 tsp marinade on the fish on both sides. Reserve the balance for basting. 
6. Place the fillets on the prepared baking sheet and cook in the oven for 10-15 minutes till salmon is cooked through. Baste the salmon with the reserved marinade occasionally while its cooking.
7. Cooking time will depend on the thickness of the fillets.
8. Serve hot over veggie brown rice and sauteed Bok Choy.

Veggie Brown Rice
Ingredients: (serves 4)
1 cups Brown Rice, cooked
1 tsp each ginger and garlic paste
1 bunch green onions, sliced thinly
2 cups shredded cabbage
1 red or yellow pepper, sliced thinly
1 cup shredded carrots
Soy Sauce as per taste
1 tbsp hot sauce
2 tsp rice vinegar
Oil

1. In a small sauté pan, heat the vegetable oil over medium heat. Add ginger and garlic and sauté for 30 seconds.
2. Add all the veggies and cook until softened, about 4-5 minutes. They should be tender crisp.
3. Add the cooked brown rice, soy sauce, vinegar and hot sauce. Toss to coat.

Bok choy
Ingredients: (serves 4)
8 bunches of baby bok choy
1 tbsp Sesame oil
Salt to taste (Optional)

1. Separate all the bok choy leaves and wash thoroughly. Drain all water and leave in a sieve till 
2. On medium high heat saute the bok choy leaves, stirring frequently till slightly wilted. They should reach the tender crisp stage.

Tilapia in coconut sauce

 Tonight's Menu

Tilapia in coconut sauce

Thai green eggplant stir fry

steamed white rice

Tilapia in Thai green coconut sauce with Green eggplant stir fry over white steamed rice

Tilapia fillets are cooked in a Thai green curry paste flavored coconut milk sauce for a rich silky flavor. An easy yet flavorful way to prepare fish. Serve the fillets over a bed of white rice spooning the luxurious sauce over them. The sauce is quite spicy so adjust the amount of thai chilies you use to make the green curry paste.

Tilapia in coconut sauce
Ingredients: (serves 4)
Four tilapia fillets
Salt to taste
1 1/2 cup coconut milk
1 cup coriander leaves
1 lemongrass stalk, coarse outer leaves discarded, chopped
10 Fresh or frozen Kaffir lime leaves
2 teaspoon peeled grated galangal or fresh ginger
5 garlic cloves
5 red Thai chilies 
2 tbsp coriander seeds
1 tsp cumin seeds

1. Preheat the oven to 425 F. 
2. Spray a baking dish with oil. Season the fish fillets with salt and pepper and place in the baking dish. 
3. Meanwhile dry roast coriander and cumin seeds in a moderately hot skillet for 2 minutes until fragrant.
4. Grind these seeds coarsely using a mortar and pestle or dry grinder. (I used magic bullet)
5. Put the ground spice mix along with all other ingredients in a blender and process for 2-3 minutes into a thick and smooth paste. Season with salt (bear in mind fish is already seasoned.)
6. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15-20 minutes.
7. Serve spooning the coconut sauce over rice.

Fish recipe adapted from Food network

Thai eggplant is small, round with green and white coloring. It is crunchier than other eggplant varieties and can be found in many Asian grocery stores. Tastes great just stir fried with a little five spice too.

Sauteed Baby Thai Eggplants
Ingredients:
2 tbsp sesame oil
3-4 cloves garlic chopped fine
1/2 red onion julienne
1/2 inch ginger cut in thin strips
1 stalk lemon grass finely chopped
3-4 lime leaves finely chopped
1 lb Thai green eggplants quartered
3-4 green and red Thai chilies (optional)
1 tsp coriander powder
salt to taste

1. Heat sesame oil in a pan. Add onion, ginger, garlic, lemon grass and lime leaves. Stir on high for 30 seconds.
2. Add eggplant and reduce heat to medium. Cook stirring frequently without lid for 5 minutes.
3. Add the chilies (if using), stir in coriander powder and salt to taste. 
4. Toss well till peppers are tender crisp and eggplant is done.
5. Serve hot.

Shrimp kababs

Tonight's Dinner

Shrimp kababs

Spinach and strawberry salad

Shells in tomato sauce

Crisp, dry berry scented  Rosé

Garlic herb oil infused shrimp skewers served alongside a refreshing juicy strawberry salad. Summer all the way with this simple quick to assemble meal. 

Make sure to use raw shrimp for succulent juicy shrimp kebabs. While cooking the shrimp keep on top of things to avoid overcooking. Overcooked shrimps get rubbery and chewy.    

This berry spinach refreshing summertime salad is as beautiful as it is delicious. Its a must make at this time when strawberries are at their freshest. Simple to make, this unique combination of ingredients gives a big flavor boost. Serve alongside any grilled fish or meat with a bright, crisp berry-scented Rosé that echoes the strawberries of this salad. Enjoy the summer.

Garlic Shrimp skewers
Ingredients: (Serves 4)
About 30-32 jumbo raw shrimps
3 tbsp olive oil
2-3 large cloves of garlic, finely grated
1 tsp red pepper flakes
1/2 tsp sweet paprika (for color)
Salt and freshly cracked pepper to taste
large handful fresh coriander and parsley, finely minced

1. Peel and de-vein the shrimp. 
2. Combine all other ingredients and whisk together. Reserve 2 tsp of marinade for basting and toss the shrimp in the remaining. 
3. Thread the shrimps in skewers. Grill on medium high for 2-3 minutes per side till shrimps are no longer pink. Baste with the reserved marinade in between. 

Strawberry spinach feta salad
Ingredients:
6 cups packed fresh baby spinach
1/2 quart Strawberries, hulled
1/3 cup Walnut pieces
2 inch cube Feta cheese, crumbled
Dressing
2-3 tbsp Extra virgin olive oil
4-6 tsp red wine vinegar
Salt
Freshly ground pepper

1. Stir together all ingredients for dressing and keep aside.
2. Cut the small strawberries into half and quarter the big ones. 
3. Put spinach in a large bowl. Add the berries, walnuts and dressing. Toss well and serve sprinkled with crumbled feta.

For the pasta, cook shell pasta according to package directions and then toss it in any pasta sauce of your choice. I tossed them in a veggie tomato sauce. For the recipe click here.  

Salmon Kababs

Tonight's Menu

Salmon and veggie kebabs

Mango salsa

Microwave veggie rice

Salmon and vegetable kebabs

This delicious meal can be the star of your next summer BBQ. The firm meaty texture of salmon is perfect for kebabs with the added benefit of omega 3 fatty acids. Pair it with tomatoes, colorful peppers and mangoes; you get yourself a power house of nutrition and taste. You can add other vegetables to the skewers like red onions, mushrooms, zucchini, etc. The side helping of mango salsa just gives a burst of summer flavor.

Salmon and vegetable kebabs

Salmon veggie kebabs
Ingredients: 
1 1/2 lbs center-cut salmon fillet, skinned
1 pint cherry or grape tomatoes
1 each green and red pepper
Basil oil marinade
Handful fresh basil

2 tbsp extra-virgin olive oil

2 tsp. lemon juice
1/2 tsp lime zest

3-4 garlic cloves, minced
1 tbsp lime juice

Salt
Black pepper

1. Heat grill to high. 
2. Cut salmon into cubes, about 1 inches each. Cut the peppers into one inch chunks.
3. In a blender, take all ingredients for the basil oil and puree until smooth. Reserve some for brushing later. Add the rest to salmon cubes and toss to coat well.
4. Thread salmon against the grain on 8 skewers, alternating with tomatoes and peppers. 
5. Grill for 8 to 12 minutes, until fish is opaque, turning occasionally. 
6. Serve hot on a bed of vegetable rice and a side of tangy spicy mango salsa.

Salmon and vegetable kebabs on a bed of veggie rice with mango salsa

Microwave veggie rice

Microwave vegetable Rice
Ingredients: (Serves 4)
1 cup long grain white rice
2 cups assorted vegetables peas, beans, carrots, etc (I use frozen mixed vegetables)
2 cups water
salt to taste
1 tbsp butter

1. Wash the rice and rinse till water runs clear. 
2. Use a large microwave safe bowl, deep enough to accommodate boiling water without overflowing.
3. Mix all ingredients in this bowl and stir.
4. Microwave on high for 15-18 minutes (time can vary depending on the M/Wave), stirring once after 8 minutes.
5. Remove from the M/Wave and cover and let stand for 5 minutes before fluffing with fork.

Mango salsa

For Mango salsa, peel and chop 2 mangoes into bite sized pieces. Also dice 1/2 red onion, 1 red pepper, handful of  fresh coriander and mint, a few green chilies. Toss them all together and dress with a couple teaspoons of sesame oil, a drizzle of lime juice, salt, freshly ground black pepper. 

Make this salsa ahead of time and chill for a minimum of 20 minutes to allow flavors to blend. Serve cold. This makes for a wonderful accompaniment with any grilled fish or meat dish. 

Paneer vegetarian kebabs

For a vegetarian option, substitute salmon with paneer or tofu. Here is the vegetarian version I made with paneer. Follow the same recipe, just adjust the cooking time and temperature.