Salted Tilapia with Crispy Zucchini Ribbons

I can imagine that you're probably thinking that this dish is too indulgent looking to be good for you. Well, let me tell you. It's too indulgent tasting, too. A perfect combination of tender-crunchy textures and salty goodness. Definitely recommend splurging and getting your fish fresh from the fish market rather than buying frozen. Trust me. I should note that I had a little trouble frying up the zucchini, but it was all really tasty in the end. You just have to move quickly (or better yet, cook with a buddy) or else you may end up with burnt zukes. Yummy dish all around. Bon appétit!

Ingredients:
2 tablespoons coconut oil
1 zucchini
1 yellow squash
1/2 teaspoon onion powder
1 pound tilapia
1/2 teaspoon dried thyme
salt & pepper to taste

Directions:
Heat up a grill pan over medium high heat, with 1 tablespoon of coconut oil in the pan. Use a potato peeler to shave the zucchini and yellow squash into long ribbons. Salt and pepper the zucchini ribbons, then lay them flat into your hot oil. Don't crowd them in your pan! Too many inside your pan will keep them from getting crispy, and they simply aren't as delightsome when they are mushy. Grill until golden brown on one side, flip and grill on the second side until golden brown and crispy.

Remove the zucchini ribbons, melt the second tablespoon of coconut oil, and place the tilapia in your pan. Sprinkle with salt and pepper. Toss a bit of dried thyme on top, as well. Grill on both sides until the fish is white and flaky. Serve on top of Crispy Zucchini Ribbons. Enjoy!

Recipe cred to Cheeky Kitchen

Fish Tacos with Salsa Verdé (with Tilapia)

I'll be the first to admit that when I first heard of "fish tacos" my stomach simply recoiled at the thought. In my mind, it just didn't seem natural. This recipe, however, was the exact opposite of what I think of when I think of fish tacos. These are light. Fresh tasting. Clean. Flavourful. They were so good that Jeremy and I were scraping the bits from the bottom of the pan.

A couple of very important notes about this recipe:
- I highly recommend you use tilapia fillets (or some other kind of hard white fish)
- Admittedly, I found the jalapeno/salad mixture very, very spicy - that was because I used a scotch bonnet from my garden and just about cried (ok, maybe I cried a little). So just becareful with the heat level of the pepper you are using.

Enjoy, and, as always... Bon appétit!


Ingredients
1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper

Handful of greens (arugula, baby spinach etc.)
3 scallions, thinly sliced

Making the salsa verdé was super easy with
the food processor

1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)
Avocado (for serving)

Directions
1. Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper (I also added a bit of cumin to the mix too). Blend until pureed. Set salsa aside.

2. In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, greens, scallions, and jalapeno (see notes above re: jalapeno!); season with salt and pepper. Set salad aside.

3. Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks (we bbq'ed it instead).

4. Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish, jalapano/greens salad and avocado; top with salsa verde and fold.

- recipe adapted from Martha Stewart