Day 39
Copyright, Doug Kapustin Photography, 2013 |
For the fish:
2 lbs. tilapia
¼ cup extra virgin olive oil
½ cup lime juice
4 tbs. chili powder
1 tbs. black pepper
2 tsp. sea salt
½ cup chopped cilantro
1 clove garlic, crushed
2 cups shredded cabbage
1 cup shredded red cabbage
1 cup shredded carrots
2 cups thinly sliced radishes
1 cup chopped green onion
2 cups plain Greek yogurt
1 large bunch cilantro leaves (about 2 ½+ cups)
4 cloves garlic, minced
¼ cup extra virgin olive oil
juice of 1 large lemon
½ cup mayonnaise
½ tsp sea salt
½ tsp. Tabasco or favorite hot sauce
For the fish, whisk, together ¼ cup olive oil, ½ cup lime juice, chili powder, black pepper, 2 tsp. sea salt, ½ cup chopped cilantro, and one crushed garlic clove. Pour over fish filets and allow to marinate in refrigerator for 1 hour.
*Using a broiler can work too, following the same doneness guidelines. Don’t overcook!
8 oz. herbed goat cheese
¾ cup buttermilk
¼ cup sour cream
2 tbs. red wine vinegar
1 tsp. honey
1 tsp. salt
Combine all ingredients in a food processor until smooth. Serve over Bibb lettuce or your favorite salad.
No comments:
Post a Comment