This will probably make some of you log right off my blog but I have to tell you, this recipe is soooo good:) It was a beautiful 70' day here and perfect for grilling. Here 'tis:
2 Tablespoons lime juice
1 Tablespoon canola oil
1/2 teaspoon salt
1 teaspoon sugar
1 fresh jalapeno chile, seeded and minced
1 pound firm white fish (halibut, cod, etc.) cut into finger-length pieces
8 corn tortillas, warmed on the grill
1/2 cup lowfat mayo (I hate lowfat; we use full-strength here)
1 Tablespoon fresh lime juice
1 1/2 cups shredded cabbage
Combine first 5 ingredients and add fish. Refrigerate 30 minutes, turning once. Remove fish and discard marinade. Fire up grill/high heat. Place fish directly over heat, grill till firm, about 10 minutes, turning once. Combine mayo, lime juice, and cabbage. To serve, place 3 tablespoons slaw mixture on warm corn tortilla and top with one piece of fish.
Even picky Paul liked this dinner. Of course I tempted him with a raspberry cream cake for dessert. Looking over everything, Randy said, "Does this mean you're finished with your book?" Almost. I'm getting ready to come in for a landing with book 2 and finish editing. So now I can put on my apron again:)
Speaking of food, did you know you can copy a book cover onto rice paper so that it's edible and then place it on the top of a cake? These are the strange things you learn upon publication. I'm not sure how Lael and Ian will look with all that buttercream frosting but I'm about to find out. I promise to post a picture once this happens August 8th at the backyard garden book event.
The Frontiersman's Daughter is almost on shelves!
I will give You thanks forever because You have done it. Psalm 52:9