With the busy holidays coming up, all of us are looking for quick, simple and healthy dishes to make on those nights when we have a million things to do from grocery shopping to picking up relatives at the airport. That’s why I’m sharing this delicious recipe for Fish Tacos with Corn Salsa from Everyday Health’s Food for Thought online series featuring Claire Thomas. As Claire explains below, corn salsa is a healthy and delicious way to get kids (and fussy adults) to eat fish.
Fish Tacos with Corn Salsa
Makes 4 tacos
1 halibut filet (about 1/2 a pound)
2 ears of corn
1 jalapeno, finely chopped
3 tablespoons finely chopped red onion
1/2 lime, juiced
2 tablespoons chopped cilantro
Crema (runny sour cream or cream fraiche)
Cotija cheese (any crumbly cheese)
4 corn tortillas
chopped lettuce to taste
Drizzle both sides of the halibut with olive oil, sprinkle with salt and pepper. Grill on medium high heat for 5 minutes per side or us a grill pan.
Meanwhile, grill the corn until the kernels blacken a bit (about 1-2 minutes a side).
In a small bowl, combine the jalapeno (use a pinch, but more if you like a lot of heat), red onion, and lime juice.
Slice the kernels off of the corn cob and add them to the bowl with a big pinch of salt and pepper. Add the cilantro and stir to combine. Taste to see if it need more seasoning or spice.
Heat the tortillas on the grill so they’re warm and pliable.
Flake the halibut using a fork (or your hands).To build the tacos: add a heap of fish in the middle of the tortilla, drizzle with crema, top with the corn salsa and a little lettuce, finish with a sprinkle of cheese.
I’m not sure why, but Banana Pudding is a staple here in Georgia. You can get it at every barbecue restaurant and it’s usually served with Nilla Wafers. Not my thing (I’m more a tapioca fan), but my husband loves it.
In this episode of Recipe Rehab, Chef Daniel Green and Chef Aida Mollenkamp compete to make the Schwartz family’s banana pudding healthier. I like that Chef Aida used coconut milk, making her dish dairy free. I also like how her recipe seemed to use real foods, not “fakey” no fat sour cream or no fat half n half like Chef Daniel. However, I wasn’t surprised that the Schwartzes like Chef Daniel’s recipe, because he used Jello banana pudding, which I felt was a big cheat. After all, that’s what people are used to – pudding mix. Blech!
With the summer Olympics being in London this year, my family and I have been enjoying British favorites like Shepherd’s Pie and gluten free hard cider. Unfortunately, traditional British dishes like fish and chips are very unhealthy – fried and full of unhealthy fats. Chef Jill and Chef Jet have a lot of work cut out for them trying to reduce the calories! Do you think they can pull it off?
I loved that Chef Jill coated her fish in shredded wheat – it gave the fish a cool look. However, Chef Jet was smart by kicking up the flavor on the fries with Italian dressing and some crispy seasoned coating mix. He also used the coating mix on the fish along with a chipotle and low fat mayo aiole dipping sauce. When you cut back on fat, you have to turn up the flavor! I liked that he baked his potatoes, too.
Both dishes seemed very easy to prepare, but Chef Jill’s was nearly twice the calories as Chef Jet’s. With all that in mind, I agreed with the Spates on who they thought should be the winner. Did you?
The winning recipe – Chef Jet’s Healthier Fish and Chips
Serving Size: 4
2 large russet potatoes
1/4 cups light Italian Dressing
shake and bake Crispy Seasoned Coating Mix
1 pound haddock fillets, cut into 4 pieces
1/4 cup light mayonnaise
1 cup light mayonnaise
1 garlic clove, crushed
1 chipotle chile in adobo, chopped
1/4 cup chopped fresh cilantro
Juice of 1/2 lime
Microwave the potatoes on high until cooked through, allow to cool. When cool, cut into 8 equal wedges. Put in a mixing bowl.
Preheat the oven to 350 degrees F. Coat a cookie sheet with nonstick spray.
Toss the potatoes with Italian dressing, then 1/4 cup of the coating mix. Arrange the potatoes in a single layer on the pan. Bake for 15 minutes.
Meanwhile, spread the remaining coating mix onto large plate. Brush both sides of the fish fillets with mayonnaise; press, dressing-sides down, in coating mix. Repeat to coat remaining sides of fillets. Place on rack of broiler pan. Bake 15 minutes or until fish flakes easily with fork.
To prepare the dipping sauce: In a small bowl, combine the mayonnaise, garlic, chipotle, cilantro, and lime juice. Season with salt and pepper. Stir with a spoon to evenly distribute the ingredients. Serve with fish and potato wedges.
Nutritional information per serving
Total Fat 13.49g
Total Carbs 45.07g
Dietary Fiber 4.23g
Picture, video and nutritional information courtesy of Everyday Health.
This is one Recipe Rehab episode where I’m totally in disagreement with the Holden family. Chef Jet uses too many processed foods like canned soup, prepared rice and canned fried onions for my comfort in his Chicken and Rice Casserole recipe. On the other hand, Chef Daniel prepares an elegant, one pot dish that takes about 30 minutes to cook from wholesome ingredients – chicken, rice, lemons, chicken broth, and rosemary. I also like that he says his 10-year-old daughter loves his version of Chicken & Rice – a big endorsement if you’re cooking for kids.
Watch Low-Fat Chicken and Rice Recipe here or below. You can also watch Chef Daniel here or Chef Jet here prepare their versions of Grandma’s Chicken and Rice Casserole.
Are you planning to make French Toast this weekend? It’s a favorite of my kids, especially when their Nana is visiting and offers to make it for them. I let her even though I know it’s not the healthiest dish to serve them. After all, grandmas should be allowed to indulge their grandkids once in awhile, right?
Luckily for us, Chef Jill and Chef Aida are back in the kitchen for Everyday Health rehabbing a recipe from the Melvin family. You can watch the full episode below or watch individual demonstrations by Chef Jill here or Chef Aida here.
I’m going to have to agree with the Melvins that Chef Jill’s “no-tella” French toast sandwich was a clear winner. I liked how she used almond butter, cocoa powder and agave nectar to make a healthier version of Nutella. Plus, having a layer of that yummy goodness and topping it off with the strawberries took her French toast recipe to a whole other level.
Both chefs used low fat Greek yogurt and almond milk – both terrific choices – but I would have liked to see them using whole grain bread instead of French baguette and sourdough.
We all have our favorite Mexican dishes that are oh-so-bad for us – mine’s rolled tacos with guacamole and sour cream. Well, Everyday Health has taken Mexican Lasagna to Recipe Rehab, an online show where celebrity chefs remake a fattening family recipe in a challenge and the family chooses the winner.