Cantaloupe, Cucumber and Fresh Mint Salad This is a refreshing, healthy and hydrating salad that is perfect for warm weather. The combination of flavors is surprising and delicious
INGREDIENTS
Basic Fish Tacos If you are using a firm fish then by all means use the outdoor grill. Fish filets cook very rapidly and fall apart easily so pan frying on the cooktop works very well.
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3 tbsp. extra-virgin olive oil Juice of 1 lime 2 tsp. chili powder 1 tsp. paprika 1/2 tsp. ground cumin 1/2 tsp. cayenne pepper 1 1/2 lb. mahi-mahi or grouper (or other flaky white fish) 1/2 tbsp. vegetable oil Kosher salt freshly ground black pepper 8 corn and/or flour tortillas 1 avocado, diced lime wedges, for serving sour cream, for serving
INSTRUCTIONS
• In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. • Add fish filets, tossing until evenly coated and marinate 15 minutes. • In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove filets from marinade and season both sides with salt and pepper. Add fish flesh-side down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. • Assemble tacos: Serve fish over grilled tortillas and top with slaw, avocado or a combination of your favorite toppings. Squeeze lime juice on top and garnish with sour cream.
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| JUN 2022 | OCALAMAGAZINE.COM
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fresh cantaloupe (or your favorite melon) mini cucumbers (peeled if you prefer) fresh mint, roughly chopped salt and pepper extra virgin olive oil apple cider vinegar
INSTRUCTIONS
• Slice the melon and cucumber and arrange on a platter. • Sprinkle with chopped mint. • Drizzle with olive oil and apple cider vinegar.
