Tag archive for "Lime (fruit)"

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

kosher fish recipes, kosher main dish recipes, kosher recipes, Sukkot Recipes

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

No Comments 23 August 2012

I had my first delectable fish taco experience at  the kosher Fish Grill in LA., and ever since, then I have been wanting to  add  fish tacos to my dinner menu. There are many fish taco recipes out there, and I have modified this one by adding whole wheat Panko crumbs and the Ezekiel Tortilla wraps. Fun to serve at dinnertime allowing the family to slop on all of their ingredients, or wrap them up prettily and slide on a tooth pick for dinner guests.

Either way- its a sure fire winner recipe! Enjoy!

Whole Wheat Panko-Encrusted Fish Tacos with Ezekial Tortillas

 
  • 1 cup reduced-fat mayonnaise or Hellman’s olive oil mayonnaise
  • 3 tbsp fresh lime juice
  • 1 jalapeno, seeded and diced (1 tsp)
  • 2 tsp Dijon mustard
  • 4 eggs beaten
  • 2-3 cups panko breadcrumbs
  • 2 lb white fish fillets, cut into thin strips
  • 1/4 cup vegetable oil
  • 1 package flour tortillas Ezekial Brand
  • 1 cup shredded cabbage
  • 1 avocado chopped
Preparation:

1. For the sauce, combine mayonnaise, lime juice,jalapeno and Dijon; refrigerate until serving.

2. Beat egg with a fork in a  shallow dish. Pour whole wheat panko on another plate and season with salt, pepper and garlic salt. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.

3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.

4. Warm tortillas in oven for one minute. Place sauce and then sautéed fish atop tortilla. Top with shredded cabbage (coleslaw mix in a bag), avocado and salsa, if desired. Watch the video above to see how the pros wrap their tortillas!

 

Enhanced by Zemanta
Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

kosher main dish recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher rice and pasta recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas, Sukkot Recipes

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette

No Comments 14 August 2012

I made this hearty salad last week as a side dish for a fish dinner, and it was delicious as well as very gourmet! I’m not sure where I bought Salad for Dinner
but the fresh combinations for these terrific salads really inspired me to make this dish. I highly recommend this cookbook!

 I would make this salad again for a Rosh Hashanah or Sukkot lunch. Let me know how you like it! Marlene

 

 Don’t miss a single recipe! 

p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette:

  • 1 3/4 pounds (about 4 thin) dark-fleshed yams, well scrubbed
  • 3/4 cup wild rice
  • 1/2 teaspoon kosher salt
  • 2 celery ribs, sliced
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro, plus more for sprinkling
  • 12 cups mixed pepper greens, such as arugula, mizuna, red mustard, and spinach
  • olive oil

Lime- Ancho Vinaigrette:

  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon ancho chili powder
  • 1 heaping teaspoon ground cumin
  • 1 garlic clove crushed
  • kosher salt
  • 1/3 cup olive oil
  • 1/2 cup of parsley, chopped
  • whisk all ingredients
  • 12 cups mixed  greens, such as arugula, mizuna, red mustard, and spinach

Peel and cut the sweet potatoes in wedges.  Roast them with fresh chopped garlic, salt pepper and olive oil till tender. Or- you can grill them on a grill pan.

Bring the rice, 3 cups water, and salt to boil in a heavy medium saucepan. Reduce the heat to low and cover and simmer until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the rice to a medium bowl and let cool completely.

Add the celery, green onions, 1/4 cup parsley and 3 tablespoons of the vinaigrette to the wild rice while hot and stir well.

In a large bowl, toss the greens with 3 tablespoons of Lime-Ancho Vinaigrette. Divide the greens evenly among four plates. Spoon the wilde rice salad onto the center of each pile of greens, dividing evenly. Arrange the yams over the rice, dividing evenly. Spoon the remaining dressing over the yams. Sprinkle the salds with the remaining parsley and serve.

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®