Here’s a tasty little number I came up with: grilled fish tacos. Hubby and I love Mexican food, and eating lighter is on our agenda these days with a beach vacation coming up. So here is my lightened-up version of fish tacos. Instead of fried fish, it’s grilled. Instead of creamy sauce, use some guacamole. And those fiber-packed tortillas really aren’t that bad! Spicy, tangy, creamy, delicious.
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Like many other aspiring chefs, I looooove to watch the Food Network. One of my favorite shows is called Throwdown with Bobby Flay. The idea behind this show is that Chef Flay travels to challenge the best of the best to a culinary throwdown, where he tries to top their very best dish.
Well, you can imagine how excited this Georgia girl was to watch the episode where Chef Flay challenged the widely-recognized King of Shrimp ‘n’ Grits, Joe Barnett of Washington, Georgia, to a Shrimp ‘n’ Grits cookoff! Of course, my fellow Georgian Mr. Barnett took the prize, and here is my version of his fabulous recipe.
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Since I did a sinfully delicious post on our Mardi Gras dinner, I figured I should also post our meat-free Ash Wednesday dinner as well: Pan-Fried Tilapia! It’s definitely a stand-by dinner in my family for a quick, delicious, and healthy meal. Here’s how I like to prepare it.
I wanted to make a lighter supper for hubby and me since we’re hosting a fondue party at our house tomorrow night (don’t worry – I’ll blog the fondue too!). Shrimp was on sale at the grocery store, and I actually found some really nice looking tomatoes, so we decided to “wing it” from there. We ended up with a fantastic, light, delicious dinner.