I forgot to buy fresh halibut at the grocery store so I used some frozen salmon fillets instead. These were DELISH. I'll include the recipe with my changes below.
Monday: Chicken with Balsamic Cherry Tomato Sauce, Chipotle Focaccia with Garlic-Onion Topping, & salad
Tuesday: Conga Lime Pork & Corn Bread (GG's secret recipe...also found on the back of the corn meal container)
Wednesday: Easy Southwestern Veggie Wraps, oven fries (I don't add the Parmesan cheese,) & fruit
Thursday: Chicken Cordon Bleu Calzones & Broccoli Mushroom Salad
Friday: Bunco for me and left-overs for the family
Saturday: pantry meal
adapted from Shape Magazine, August 2011
(my changes in red)
1 jalapeno, stem removed, chopped 1 small yellow onion, peeled and
slicedchopped 3 tomatillos, husks removed1/2 green onion, chopped 1/4 cup chopped fresh cilantro juice of 1 lime 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1 teaspoon plus 1 pinch sea salt, divided olivecanola oil cooking spray 1 pound fresh halibutfrozen salmon fillets, thawed 1 teaspoon freshly ground black pepper 12 6-inch cornflour tortillas 1/4 cup nonfat sour creamfat free Greek yogurt (Matt used tartar sauce) 2 cups shredded green cabbage 1/4 cup chopped scallion omitted 2 radishes, sliced
Place jalapeno, onion, and tomatillos over high heat on an outdoor grill. Roast turning occasionally, for 10 minutes orSaute chopped jalapeno, onion, and green pepper over medium high heat until soft 8-10 minutes, until soft. Set aside to cool. 2. Chop the grilled ingredients.Toss with cilantro, lime juice, chili powder, cumin, and a pinch of salt to make a salsa. 3. Coat a small foil-lined baking sheet with cooking spray, then spread fish on it, making sure no pieces overlap; season with pepper and remaining salt. Put baking sheet on the grill, close the lid, and cook fish for 6 to 9 minutes or until white. Bake at 375 degrees for 15-20 min. (18 min.) 4. Remove pan from heat and place tortillas on the grill for 1 minute per side or until warm. Remove tortillas from grill and wrap in a cloth napkin to keep them warm while you assemble tacos.Right before assembling tacos heat each tortilla in microwave for 12 seconds. 5. Top each tortilla with a dab of sour creamGreek yogurt, a piece of fish, a dollop of salsa, and a handful of cabbage; sprinkle with scallionsand radishes. Fold tortillas in half and serve.
These were great and I think the salmon probably added more of a flavor boost than the halibut would.