I’ve been working late recently and Kirk has been an amazing help at preparing dinner most nights. He’s also the best with the grill (I barely know how to turn it on), so anytime you see a recipe that involves grilling it’s a safe bet Kirk is behind it.
This recipe was created to be a quick weeknight meal, but we were both impressed with the flavor behind the dish! Since I know many of you are fans of quick & easy meals too, this was one I knew I had to share with you.
This dish should work well with most white fish, making it very easy to make with whatever you have on hand. We’ve made it with Ono, Mahi Mahi, & Sea Bass. In fact, you can make a much smaller version and serve it as an amuse bouche, like we did at Lauren’s last weekend.
- For the sauce
- 1 teaspoon chipotle chile powder
- 1 teaspoon honey or agave
- 1 teaspoon walnut oil
- 1/4 cup blueberries
- 1 teaspoon olive oil
- 1 teaspoon water
- For the fish
- 8 ounces white fish (ono, mahi mahi, or sea bass)
- Chipotle chile powder, salt and pepper to taste
- For the tacos
- 2 cup spinach
- 1/2 cup red onion, diced
- Preheat grill on high for 5 minutes.
- While grilling is warming, combine all ingredients for sauce in a blender. If you aren’t a fan of spicy food, adjust the amount of chipotle chile powder to taste. Set aside
- Lightly coat fish with seasonings of chipotle chile powder, salt, & pepper to taste. Cook fish on grill for 15 minutes, flipping halfway through.
- Assemble tacos on whole wheat tortillas. Fill each taco with 1/2 cup of spinach, 2 tablespoons red onion, and 2 ounces fish. Top with sauce.
To fit on my competition diet, the only change I made to the recipe was using one tortilla (instead of two) for my serving. With that much filling, I decided to microwave the tortilla topped with spinach & onions – which reduced the volume enough to fit into one taco!
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Questions for you:
-
What’s your favorite white fish?
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Do you have a go-to quick & easy meal?
