About Fish Food and Fish Hot Garlic

<h1>About Fish Food and Fish Hot Garlic</h1>Author: <a title="prabakar" href="http://www.articlesbase.com/authors/prabakar/33289.htm">prabakar</a> Eat more fish. That's the message we keep getting from nutrition experts citing the health benefits of consuming fish at least once a week. But if fish isn't already part of your weekly diet, chances are it's not on your list of quick-fix entrees. Putting fish on the grill could change that. Over a medium-hot grill, most fish fillets or steaks cook in just 6 to 10 minutes, depending on their thickness. You'd be hard-pressed to find a quicker-cooking protein. One of his favorite seasonings is equal parts coriander and cumin. You can use it on almost any fish – catfish, salmon, tuna – but not flounder or sole, which are too thin. It brings the ocean flavor, the sea back into the equation. You don't taste the cumin like you would in a chili. On stronger-tasting fish such as salmon, he applies a barbecue rub (bought or homemade) consisting of paprika, chile powder, sugar, salt and pepper. I brush the top of the salmon with barbecue sauce, and it becomes a glaze, he adds. That trick makes salmon a much quicker, healthier alternative to grilled meat. 2  teaspoons ground ancho chile powder 1/2 teaspoon ground cumin 3 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 3 pounds firm-fleshed white fish fillets (halibut, snapper, mahi mahi or cod) 2 dozen 6-inch corn tortillas 2 1/2 cups green cabbage, shredded 2 1/2cups red cabbage, shredded Sour Cream-Lime-Cilantro Sauce (recipe follows) Pico de gallo (purchased or homemade) 4 limes, quartered In a bowl, combine the chile powder, cumin, garlic, salt and pepper, and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and marinate for 30 minutes or up to 4 hours, refrigerated. Light a charcoal fire or pre-heat gas grill on high. Oil the grill's cooking surface. When the charcoal is ready or the gas grill is pre-heated, adjust the temperature to medium-high. <a href="http://www.indomunch.com/Sea-Food.html">Grill the fish</a> for 3 to 4 minutes per side, or until cooked through. Transfer fish to a cutting board, coarsely chop and keep warm. Wrap 2 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes. In a large bowl, combine the green and red cabbage. To assemble, stack 2 tortillas and top with chunks of fish, cabbage, sour cream sauce and pico de gallo. Squeeze lime over filling, fold tortillas and eat. For more Details <a href="http://www.indomunch.com/"><a target="_blank" href="http://www.indomunch.com">http://www.indomunch.com</a></a> About the Author: Representing <a href="http://www.indomunch.com/Sea-Food.html">About Fish Food and Fish Hot Garlic</a> in the website <a href="http://www.indomunch.com"><a target="_blank" href="http://www.indomunch.com">http://www.indomunch.com</a></a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/cooking-tips-articles/about-fish-food-and-fish-hot-garlic-1059060.html" title="About Fish Food and Fish Hot Garlic">About Fish Food and Fish Hot Garlic</a>

Eat more fish. That's the message we keep getting from nutrition experts citing the health benefits of consuming fish at least once a week. But if fish isn't already part of your weekly diet, chances are it's not on your list of quick-fix entrees. Putting fish on the grill could change that. Over a medium-hot grill, most fish fillets or steaks cook in just 6 to 10 minutes, depending on their thickness. You'd be hard-pressed to find a quicker-cooking protein.

One of his favorite seasonings is equal parts coriander and cumin. You can use it on almost any fish – catfish, salmon, tuna – but not flounder or sole, which are too thin. It brings the ocean flavor, the sea back into the equation. You don't taste the cumin like you would in a chili.

On stronger-tasting fish such as salmon, he applies a barbecue rub (bought or homemade) consisting of paprika, chile powder, sugar, salt and pepper. I brush the top of the salmon with barbecue sauce, and it becomes a glaze, he adds. That trick makes salmon a much quicker, healthier alternative to grilled meat.

2 teaspoons ground ancho chile powder

1/2 teaspoon ground cumin

3 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

3 pounds firm-fleshed white fish fillets (halibut, snapper, mahi mahi or cod)

2 dozen 6-inch corn tortillas

2 1/2 cups green cabbage, shredded

2 1/2cups red cabbage, shredded

Sour Cream-Lime-Cilantro Sauce (recipe follows)

Pico de gallo (purchased or homemade)

4 limes, quartered

In a bowl, combine the chile powder, cumin, garlic, salt and pepper, and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and marinate for 30 minutes or up to 4 hours, refrigerated.

Light a charcoal fire or pre-heat gas grill on high. Oil the grill's cooking surface. When the charcoal is ready or the gas grill is pre-heated, adjust the temperature to medium-high. Grill the fish for 3 to 4 minutes per side, or until cooked through. Transfer fish to a cutting board, coarsely chop and keep warm.

Wrap 2 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes. In a large bowl, combine the green and red cabbage. To assemble, stack 2 tortillas and top with chunks of fish, cabbage, sour cream sauce and pico de gallo. Squeeze lime over filling, fold tortillas and eat. For more Details http://www.indomunch.com

Representing About Fish Food and Fish Hot Garlic in the website http://www.indomunch.com

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