Mediterranean Salmon

I am just getting back into the swing of things after my trip to Australia & the Philippines (hopefully I get to post about it soon), so that means making sure I eat right after almost four weeks vacation from eating healthy!

Getting back from the airport, I came back to a completely empty refrigerator and just a couple of onions that thankfully lasted.  With just a few ingredients from the freezer and some fresh basil from my mom's garden that she gifted to me, I was able to make a pretty healthy and amazing dish!

I initially prepared two versions using salmon and swai, so that's why you will see swai fillets in the step-by-step pictures below.  So definitely try out this dish because it is super easy and flavorful PLUS you can use any fish you would like!  Enjoy my Mediterranean Salmon!

Mediterranean Salmon
A Vintage Zest original

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Grilled Tilapia with Spicy Mango Pineapple Salsa

Disclosure:  I am a member of the Collective Bias® Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias.

Guess what?  I have a recipe for you today!  It is one of my favorites, and even though I am in the midst of studying hard, I had this for my birthday dinner at home last weekend.  That meant that I had my family make this for me, so it was even easier to cook than usual.  :)  But really, this is a super simple dish and perfect to take advantage of all of the wonderful produce that I mentioned here on my trip to the new Walmart Neighborhood Market.  Not only is it easy to cook, it looks beautiful and is perfect for a dinner party or a light summer lunch.

I started with a recipe from one of my favorite cookbooks and tweaked it over the years to fit me.  For one thing, I use tilapia, which is a flavorful, budget-friendly fish that you can find easily in the fresh or frozen section.  Also, I substituted some of the herbs since we have some cilantro-senstive people in the family.  Lastly, the original recipe made a pretty small amount of the salsa, but it is so delicious, I find that it ends up being eaten with many more items than just the fish!

Have I whet your appetite enough?  Let's get cooking!!!

Grilled Tilapia with Spicy Mango Pineapple Salsa
Adapted from Williams-Sonoma

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Fish Tacos with Chipotle Cream

Remember when I told you that I'm a creature of habit when it comes eating at home?  Well, this is definitely by design because of my huge appetite and the fact that I want to eat healthy at home despite eating out A LOT.  This is a staple in my summer repertoire although it can be made year round!

When I first started to cook for myself, I watched the Food Network non-stop.  At the time, Ellie Krieger had her own show and I DVR-ed every single one.  I actually have almost her entire "Healthy Appetite" series recorded to disc because I like cooking along with her.  :)  Her books are awesome and I even went to a book signing when "So Easy" came out!

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Back to the recipe!  This is one of my go-to recipes when summer rolls around because who doesn't like tacos when it's hot out?  I have to admit that this was one of the recipes I made during the pool party when I made the pesto pasta salad, so I've been squirreling this one away for a while.

Even if you don't like the chipotle cream, the toppings suggestions, or corn tortillas, you will LOVE how flavorful the fish is in this taco.  Besides, you can choose your own toppings, and I'll share my favorite combo at the end of the recipe.  :)  You'll have to excuse me if the picture isn't perfectly staged because I was on a mission to eat my taco that day.  Yum!

Fish Tacos with Chipotle Cream
Adapted slightly from Ellie Krieger

Ingredients

Fish:

• 1 lb. white flaky fish fillet, like tilapia, halibut, or hake (see note below)
• 1/2 cup olive oil
• 1/2 cup freshly squeezed lime juice
• 1/2 tsp. salt
• To taste, Freshly ground black pepper

Chipotle cream:

• 1/2 cup plain nonfat yogurt, Greek or regular
• 2 tsp. chipotle pepper, in adobo sauce

Toppings, etc: (see note below)

• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded green cabbage or lettuce
• 1/2 cup corn kernels (thawed, if frozen)
• 1/4 cup fresh cilantro leaves
• Lime wedges

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