Baja Fish Taco

Now onto some great spring and summer recipes! I love this one–we had it several times last year, and I never got around to posting it, but it’s already become a classic at our home. It comes from
The Best Grilling Recipes–A Cook’s Country publication. There’s never enough fish in our family for this dinner! 

Baja Fish Taco

For Cabbage:
½ medium head green cabbage, shredded
5 T. chopped fresh cilantro
2 scallions, sliced thin
2 T. cider vinegar
1 T. vegetable oil

For Dressing:
¾ c. mayonnaise
1-3 t. minced chipotle chiles in adobo sauce
1 T. fresh lime juice
1 garlic clove, minced

For Fish:
2 t. chili powder
½ t. ground coriander
¼ t. ground cumin
4 6-oz. mahi-mahi fillets, about 1 inch thick
12 6-inch corn tortillas

1. Toss the cabbage, forth cup of the cilantro, scallions, vinegar, 1 teaspoon of the oil and ½ teaspoon salt in a bowl and set aside for serving. In a separate bowl, combine the mayonnaise, remaining tablespoon of cilantro, chipotles, lime juice, garlic and season with salt and pepper. Set aside for serving.

2. Combine the chili powder, coriander, cumin, ½ teaspoon salt, and forth teaspoon pepper in a bowl. Pat the fish fillets dry with paper towels, rub them with the remaining 2 teaspoons oil, then rub them with the spice mixture. Lay the fish on a wire rack set over a baking sheet and refrigerate the fish until the grill is ready.

3. Preheat the grill. Clean and oil the cooking grate. Lay the fish on the grill perpendicular to the bars of the cooking grate. Cook, covered if using gas, until the fish is opaque and flakes apart when gently prodded, 10-14 minutes. Gently flip halfway through cooking, using two spatulas. Transfer cooked fish to a platter, tent loosely and allow to rest for 5 minutes.

4. Working in batches, place a few tortillas on the grill and cook until warm, about 10 seconds per side. As they are done, wrap them in a kitchen towel or a large piece of foil.

5. Cut each fillet into three pieces. Smear each warm tortilla with some mayonnaise mixture. Top with cabbage salad and a piece of fish. Serve.

Low-Fat Meatloaf

So, I’m actually not that concerned about finding meatloaf that is low-fat, I just think this is the best meatloaf I’ve ever had (and I’ve tried a few!). The difference is that the mushroom mixture adds great flavor to the meatloaf (but because it’s pureed, my kids don’t know there’s mushrooms in it), and the meatloaf is never dry. It’s just a winner; so much so, that I usually turn to this recipe when I have mushrooms in the house. This recipe comes from an April 2008 Cook’s Country. I haven’t included a picture, because I don’t think meatloaf photographs well, but it looks pretty much like any other meatloaf, I promise!

Low-Fat Meatloaf

  • 1 t. vegetable oil
  • 1 onion, chopped fine
  • Salt and pepper
  • 10 oz. cremini or white mushrooms, sliced thin
  • 3 garlic cloves, minced
  • 1 t. minced fresh thyme
  • ¼ c. tomato juice
  • 1 slice hearty white sandwich bread, torn into pieces
  • 1½ lbs. 90-percent lean ground beef
  • 1 large egg
  • 1 T. soy sauce
  • 1 T. Dijon mustard
  • 2 T. finely chopped fresh parsley


  • ⅓ c. ketchup
  • 3 T. cider vinegar
  • 1 t. hot sauce
  • 2 T. light brown sugar

1. For the meatloaf: Adjust oven rack to middle position and heat oven to 375 degrees. Set wire rack inside rimmed baking sheet and arrange 8- by 6-inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at ½-inch intervals.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and ¼ t. salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let mixture cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.

3. Whisk egg, soy sauce, mustard, parsley, ¼ teaspoon salt, and ½ teaspoon pepper in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees, about 1 hour. Remove meatloaf from oven and heat broiler.

4. For the glaze: Combine ketchup, vinegar, hot sauce, and sugar in small saucepan. Simmer over medium heat until thick and syrupy, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let rest 10 minutes. Serve.


Dad’s Best Peach Cobbler

I know it’s hard to be discerning about foods you grew up with, but I’ve always loved my dad’s peach cobbler. I’ve never seen anything like it in recipe books until recently in a Cook’s Country they had a similar cobbler that they described as a “pancake-like” batter from Texas. Well, I don’t know how our family came upon this recipe, because we have no ancestral ties to Texas, but  it’s a winner, and it really makes a plethora of peaches much more fun.  Another reason to love September.

Dad’s Best Peach Cobbler

1/2 c. butter
1 c. milk
1 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 c. sugar
sprinkle of cinnamon or nutmeg
1 quart canned peaches with juice (we always had these growing up)
or 4 c. fresh peaches, with juices, peeled, sliced and macerated in 1/2 c. sugar for 20 minutes
[I actually use frozen peaches with their juices, defrosted a bit)

1. Heat oven to 350. Place butter in a glass 9×13 baking dish, and place in the oven for the butter to melt (this happens quicker if you slice the butter into eight pieces first). Pull the pan out of the oven before the butter has a chance to brown (about 5 minutes).

2. Combine the soda, powder, salt, flour, and sugar in a medium bowl. Then, whisking, add the milk.

3. Once the butter has melted, remove the pan from the oven and pour the peaches over the butter. Then, pour the batter over the peaches. Sprinkle with cinnamon and a pinch of nutmeg, if desired. Place into the preheated oven and bake for 40 minutes.

4. Serve with whipped cream or ice cream hot from the oven. Or cold the next morning for breakfast.