Tuesday, July 17, 2012

Citrus Fish Tacos

These fish tacos are a great way to incorporate fish into an easy weeknight dinner.  Fish is an excellent option for quick meals--it cooks quickly and is a relatively low calorie way to get in some valuable protein.  Use a white, flakey fish for this recipe: snapper or tilapia work great!  

For the fish: 

1 lime, juice and zest (about 2 Tbsp juice)
2 Tbsp olive oil
1 Tbsp The Delicious Dietitian Seafood Spice Blend
1 clove garlic, minced (optional)
Pepper to taste

For the slaw: 

1 head green cabbage, shredded
1/2 cup green onions, sliced
1 small red onion, thinly sliced
1/2 cup The Delicious Dietitian White Muscadine Vinegar
1/4 cup olive or canola oil
1 Tbsp Splenda or honey

6 inch flour or corn tortillas
Avocado (optional)

Cut the fish into strips. Combine the fish with the lime zest and juice, garlic, oil and spice blend, in a medium bowl. Marinate 20 minutes. This can be done a day ahead, covered and refrigerated.
  • Combine the cabbage, red and green onion in a glass or plastic bowl.  In a small bowl, combine the vinegar, Splenda/honey and oil. Add to the cabbage mixture and toss until well dressed. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.  This slaw is delicious fresh, but letting it sit for a day allows the flavors to really develop!
Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

Heat tortillas on grill or grill pan until warm.  

Place fish in center of tortilla, top with slaw and avocado.  Enjoy!

Tuesday, July 10, 2012

Okra and Tomatoes

Nothing says summer like juicy, ripe tomatoes, especially when they are picked straight out of the garden.  For this yummy recipe that features two summertime standouts, visit your local farmer's market (or neighbor's garden, if you're lucky) for the freshest, most delicious okra and tomatoes.  

This dish is delicious with sautéed shrimp and grits, or as a colorful side to grilled chicken.  


  • 4 slices 40% less fat bacon, diced into small pieces
  • 1 small onion, peeled and chopped
  • cloves garlic, minced
  • 2 pounds fresh tomatoes, roughly chopped
  • 1 tablespoons The Delicious Dietitian Tomato Wine Vinegar
  • 2 teaspoons sugar
  • 2.5 cups fresh okra, cut into 1-inch pieces 
  • 1 tablespoon The Delicious Dietitian Southern All Purpose Spice Blend
  • Fresh ground black pepper


Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoessugar, spice blend and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes.  

Tuesday, July 3, 2012

July Fourth Barbecue Sandwich

Celebrate Independence Day with a fantastic spin on a traditional barbecue sandwich.  This crowd pleaser is sure to leave guests asking for more!


  • 8 ounces boneless pork shoulder, trimmed and chopped
  • 2 cups sliced onion
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 teaspoon Creole Seasoning
  • 1/4 cup crushed tomatoes
  • 1/4 cup The Delicious Dietitian Apple Wine Vinegar
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons The Delicious Dietitian Apple Wine Vinegar
  • 3/4 cup thinly sliced green cabbage
  • 3/4 cup thinly sliced red cabbage
  • (1 1/2-ounce) whole-wheat hamburger buns, toasted
  • Preparation
  • 1. Heat a Dutch oven over medium-high heat. Add pork to pan; cook 2 minutes. Add onion to pan; cover and cook 15 minutes, stirring frequently. Add salt and next 5 ingredients (through pepper); cook 1 minute, stirring constantly. Add tomatoes and 1/4 cup vinegar to pan. Reduce heat to medium. Uncover and cook an additional 15 minutes or until pork is tender, stirring frequently.
  • 2. Combine olive oil and 2 teaspoons vinegar in a medium bowl. Add green and red cabbage; toss gently to coat.
  • 3.  Spread buns with canola oil blend mayo, top with pork and slaw.  Enjoy!