Sadly, I didn’t lose any weight this week but on the bright side I didn’t gain either. My emotions ran crazy this week. For the past three years I go through a crisis of self-doubt over the kids curriculum and wonder if I am doing more harm than good. Last year I thought we should switch to Trail Guides and this year it was Sonlight. Littlest added to my stress for the week by being very clingy. A clingy toddler equals very little exercise…and sometimes little sleep. I’m coming out of the doldrums now and next week (three hours from now!) I’ll get back to awesome (my kind of awesome anyway…)! A new hairdo and color helped to brighten my mood today too. I went from red to blonde.
Anyway, I made a new and healthier meal for my family this week. I did fry the fish so I am not sure it completely qualifies as healthy. Maybe the fish could have been baked…I’m not really sure. Fish that isn’t premade from the freezer section is a whole new experience for me. The fish tacos (still sounds gross to me) were a hit with my crew. Littlest wouldn’t eat a taco but he did enjoy the fish.
Recipe from Keepers for Fish Tacos with Pineapple Salsa
1/2 cup sour cream, grated zest of 1/2 lime, and juice
1 1/2 pounds skinless thick white, flaky fish fillets, such as halibut, cod, or mahimahi, cut into pieces about 4 inches long and patted dry (I used enough halibut for 10 servings), salt and pepper, 1/2 tablespoon ground cumin, 1 teaspoon chili powder, 2 tablespoons vegetable oil, plus extra, if needed, 10 small flour tortillas
In a little serving bowl, stir together the sour cream and juice from one lime. The book said to also add 1/2 the lime zest and a tablespoon of water (I’ve never liked zest from any citrus so I omitted it). Set the sour cream sauce aside. Season the fish with salt and pepper, then sprinkle with the cumin and chili powder and rub all over. I’m not sure that rubbing the seasoning in with my fingers made a difference…really messy. I also didn’t have any cumin and just used taco seasoning.
In a large skillet, heat the oil over medium-highish heat. Add the fish and cook until golden brown for 3 minutes on each side. I cooked it about five minutes on each side…possibly more. I wanted to make sure the fish was really done.
Serve the fish with soft tortillas and favorite taco toppings: lime sour cream, shredded cheddar, shredded lettuce (the book suggested cabbage), onions, tomato salsa, fresh cilantro, tomatoes, avocado, whatever you like!
The book also suggested this amazing salsa!
PINEAPPLE SALSA (I bought a real-not from a can-pineapple y’all!)
1 cup finely diced pineapple, 1/2 jalapeno finely chopped. I used a whole jalapeno and I think two peppers would have been better, 1/2 small finely chopped red onion, 2 tablespoons white wine vinegar (I used apple-cider vinegar), salt and pepper
In a small bowl, stir together the pineapple, jalapenos, onions, and vinegar, then season with salt and pepper to taste.
I loved the pineapple salsa on the tacos but the rest of my family refused to try it. Their loss…not sure I would have been willing to share it anyway.
Wednesday night will be out new healthier recipe supper from now on. I have a couple more fish recipes to try out from the book. Hopefully this week’s fish recipe will be as big a hit too. I’m still trying to decide between tilapia or salmon…
I also found this neat blog called Organize Yourself Skinny. I’m hoping to learn a few tips and recipes from the writer. She lost and has successfully kept off 40 pounds!
Claire’s new post is up and I encourage you to go read. I always feel uplifted after reading her posts…especially after a not-so-fulfilling week. I feel better about this coming week. I’ve got ingredients for green smoothies, homemade yogurt, granola, and salads for lunch. It is gonna be a good week.
I learned so much from Phyllis at On The Mend. I’m going to start including some of her suggestions this week.