Who could turn down a fresh, crunchy grilled fish taco?! Not this girl. One of the many food benefits to living in Los Angeles is the endless access to fresh, authentic Mexican food, my favorite of which is the grilled fish taco. The heavy crunch of cabbage, the spice of chili and jalapeño, and the salty flaky fish all wrapped in a light tortilla really make me grin (don’t look too closely at that smile, there’s food in my mouth;). So let’s get right down to today’s easy, healthy and tasty gluten-free lunch or dinner.

Mahi Mahi grilled fish tacos

  • 1 pound mahi mahi
  • olive oil or coconut oil for cooking OR just grill it
  • chili powder
  • sea salt and fresh ground pepper
  • 1 jalapeño, finely diced
  • handful cilantro, chopped
  • 8 corn tortillas
  • shredded cabbage, red and white
  • 2 limes, juiced
  • sour cream, crema, or plain yogurt
  • charred corn kernals *place ear of corn directly on stove grate over a low flame, rotating periodically, until perfectly charred.
  • red onion, thinly sliced

~ Salt and pepper both sides of fish and sprinkle each side with chili powder. Either grill or pan fry (with the oil) the fish for 3 minutes each side. Then let rest for at least 5 minutes before flaking.

~ Grill tortillas for 10-20 seconds then divide fish, jalapeños, cabbage, lime juice, cilantro, corn, onion and crema among the tortillas.

~ Serve immediately.

ENJOY!!!

Mahi Mahi grilled fish tacos

Sometimes simplicity is the mother of all invention. The symbiotic balance of natural flavors can be so much tastier than the over-sauced foods you sometimes get at restaurants. I love food, not just prepared food but the individual ingredients. While it’s fun to taste the latest trend in fine dining, essence of this and foam of that, I prefer the clean flavor of foods in their natural state. This is a lucky preference because it enables me to enjoy a healthier diet (for the most part) and be fairly lazy in the kitchen:D

This appetizer recipe is delightful, easy, and perfect for warm weather. I like using everything bagel chips here because they provide a nice crunch and are smaller than baguette crostinis which makes for a better bread to creme fraiche/salmon ratio. I hate having these delicious toppings but mostly just getting a mouthful of bread with each bite. The smaller size also allows for these little nuggets to be a one bite wonder, much less messy that way if you’re anything like me.

Alaskan sockeye salmon is one of the best sustainable wild fish options available, not to mention it’s chock full of healthy fats. It’s a bit “steak-ier” than regular salmon which works very well here.

Oh, did I mention this is super quick. Yup, super quick!

all rights reserved Crystal Cartier copyright 2013

  • 1 fillet Alaskan sockeye salmon
  • freshly ground pepper
  • 1 large shallot, sliced into think cross-sections ring separated
  • 1/4 cup coconut oil
  • sea salt
  • 1 Tablespoon or so drained capers
  • 1/4 cup creme fraiche
  • zest of 1 lemon
  • juice of half of a small lemon
  • bag of everything bagel chips
  • fresh dill sprigs

~ Preheat broiler and raise oven rack to 5-6″ below flame.

~ Sprinkle filet with freshly ground pepper and broil on foil lined baking sheet for 6-9 minutes depending on thickness. Cool for a few minutes then flake fillet with fork.

~ Heat coconut oil in a small saucepan and fry shallot in oil until golden brown, about 3 minutes. Keep an eye on them as they burn quickly. Transfer with slotted spoon to paper towel on a plate. Reserve shallot infused oil for another use. Let cool then sprinkle with sea salt.

~ Whisk together creme fraiche and lemon juice in a bowl. (You can also dice the capers and add them as well as the crispy shallots and lemon zest to simplify the recipe if you prefer)

~ Top each bagel chip with salmon flakes, creme fraiche mixture, one caper, lemon zest and a sprig of dill.

ENJOY!!!

 all rights reserved Crystal Cartier copyright 2013

food photographer, food photography, los angeles, crystal cartier

So we are still in full swing summer mode here and mollusk dishes scream summer to me. I miss real New England clam chowder and the ritual of getting fried clams on the beach. I love Southern California and its incredible coast, but it is very different from my New England beach life and sometimes I yearn for those comforts of home. When I get all nostalgic I go get a hefty bag of littleneck clams and cook some summer comfort food. This is a lighter clam dish to help me get my fix. It’s a healthy dose of the good stuff without all the work and heaviness of a chowder or fried food.

Aaaaand it’s purty;)

New potatoes are key here because their superior flavor and texture really compliment the tender clams. If unable to get new potatoes, substitute with small baby potatoes.

all rights reserved Crystal Cartier copyright 2013

  • olive oil
  • 3 slices bacon, chopped
  • 1-1/2 pounds new potatoes, gently scrubbed and sliced
  • 1 bunch spring onions, sliced
  • 5 garlic cloves, thinly sliced
  • 2-1/2 cups dry white wine
  • 1-1/2 cups chicken stock
  • 1/2 teaspoon crushed red pepper flakes
  • 5 pounds manila clams, scrubbed

~ In a large stockpot, heat a small amount of olive and swirl to coat pan. Add bacon and cook until crispy. Remove bacon with slotted spoon and drained on paper towel lined plate.

~ Add potatoes, half of the onions and garlic to remaining bacon fat/olive oil and saute, stirring frequently, for 10 minutes or so. Add wine and red pepper flakes and simmer until liquid is reduced by half. Add chicken stock and cook until potatoes are barely tender.

~ Add clams and the other half of the onions and cook, covered and stirring occasionally, until the clams have opened (about 10 minutes or so). Chuck any clams that didn’t open.

ENJOY!!!

all rights reserved Crystal Cartier copyright 2013

all rights reserved Crystal Cartier copyright 2013

food photographer, food photography, los angeles, crystal cartier

Visit Us On FacebookVisit Us On LinkedinVisit Us On Google PlusCheck Our Feed