Bobby Flay's Fish Tacos

One of my favorite summer dishes are Fish Tacos. They are fresh, tasty and an easy to make.  Here is a delicious recipe from Bobby Flay:

Taco Ingredients:

• 1 pound white flaky fish, such as mahi mahi or orata
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 flour tortillas

Garnish:

• Shredded white cabbage
• Hot sauce
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves
• Pureed tomato Salsa, recipe follows

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

• 2 tablespoon peanut oil
• 1 small red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 4 large ripe tomatoes, chopped
• 1 serrano chile
• 1 jalapeno, sliced
• 1 tablespoon chipotle hot sauce
• 1 tablespoon Mexican oregano
• 1/4 cup chopped fresh cilantro leaves
• salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

Recipe of the Week: Cold Curried Pea Soup

Cold soup in the summer is like hot chocolate in the winter. It just works. For those of us that are not as into gazpacho, there is a wide world of chilled vegetable alternatives out there. I recently had the pleasure of tasting cold curried pea soup and I was sold!

Cold Curried Green Pea Soup
Makes about 4 1/2 cups

1 cup frozen green peas (baby ones are best)
1 med. onion, diced
1 carrot, sliced thin
1 sm. potato, sliced thin or cubed
1 celery stalk, sliced
1 clove garlic, minced
1 tsp. curry powder
1/4-1/2 tsp. salt
12 oz. tasty chicken stock
1 1/2 cup milk

Combine onion, carrot, potato, celery, garlic, curry and salt. Saute in a little olive oil until wilted. Add chicken stock. Simmer 15 minutes. Add green peas. Puree in blender or leave soup as is. Add milk and refrigerate.

Perfect for outdoor dining!