FOOD FOR THOUGHT—A Summer Supper

by | Jul 1, 2017

By LYDIA BOLEN

A Summer Supper

 

 

The long hot days of summer are upon us. All cooks are searching for something different to prepare that keeps us cool, but still, lets us enjoy our kitchens.

Kitchen Tune-Up

 

I like ordering fish tacos in restaurants for the flavor, as well as them being a light meal.

 

I searched and settled on a recipe I have enjoyed making at home. Pair with a refreshing salad of greens, avocados, and fresh mango.

 

While searching through my grandmother’s recipes, I unearthed an old recipe for a lemon dessert. It can be made a day ahead and perfectly complements this dinner.  Enjoy!

 

 

Fish Tacos with Lime-Cilantro Crema

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons mayonnaise
  • 3 tablespoons light sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

 

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • Shredded cabbage

 

Preheat oven to 425 degrees

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients in a small bowl; sprinkle spice mixture evenly over both sides of fish.

Cover a baking sheet with foil or parchment paper coated with cooking spray.

Place filets on a sheet and bake for 9 minutes or until fish flakes easily.

Place cooked fish into a bowl; break into pieces with a fork.

Heat tortillas by wrapping a stack of 8 in foil. Place in a 375 oven for 10 to 12 minutes.

Divide fish evenly among tortillas, topping each with 1/4 cup shredded cabbage and 1 tablespoon crema.

 

Yields 4 servings (2 tacos per person)

 

 

Lettuce, Avocado, and Mango Salad

 

  • 1 head green oak lettuce, torn into small pieces (same as living lettuce or leaf lettuce)
  • 1 large avocado, diced
  • 1 large mango, diced (may purchase already diced)
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons dried cranberries
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar

 

Combine lettuce, avocado, mango, almonds, and cranberries in a bowl.

Whisk oil and vinegar together; season with salt and pepper. Pour over lettuce mixture. Toss to combine. Serve.

 

Yields 4 servings

 

 

Lemon Freeze

 

  • 1 graham cracker crust (recipe for 8-inch pie plate on the back of a package of graham cracker crumbs) May also use an 8-inch square pan. Lightly grease the 8-inch pan.
  • 1 whole egg
  • 2 egg yolks (save egg whites)
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 2 egg whites
  • 1 cup whipping cream

 

Cook egg, egg yolks, sugar, salt, and lemon juice in top of double boiler until thickened; cool.

Whip 2 egg whites.

Whip cream.

Fold egg whites into cream and add cooled custard.

Pour the lemon mixture into graham cracker crust; top with extra crumbs.

Freeze until firm.

Let sit out for about 10 minutes before cutting into serving pieces.

Keeps well in freezer.

 

 

 

 

 

 

 

 

 

 

Pro-Life Mississippi