Summer Convection Meals        Convection Broiling and Grilling        Appetizers        Dishwasher 101        Convection Steam Oven Meals        Cuisine La Cornue        Cucina Bertazzoni        Cooking with the CornuFé Convection Broiling and Grilling Print Recipes   Seafood Recipes: Fish Tacos w/ Cabbage Slaw Grilled Shrimp w/Orange Basil Aioli Sauce Fish Tacos w/ Cabbage Slaw Meal Preparation Tips Fish tacos are so incredibly delicious and so easy to make, although there are a few steps involved. First the fish has to be seasoned then broiled or grilled. The sauce has to be prepared, the tortillas steamed and the cabbage slaw (a very necessary component) has to be assembled. To cut down on prep time you will be pleased to know that you can find a very nice pre-cut “angel” hair cabbage in most supermarkets. Once you have opened a can of Chilies in Adobo sauce you can add a little to many other dishes for added flavor, they are a terrific condiment. Grilled Fish Tacos Red snapper, cod or mahi mahi work very well for fish tacos but you could also grill shrimp or scallops for some combo tacos. Since grilling the fish only takes minutes, cook the rice, heat the beans and prepare the coleslaw before cooking the fish. Serve with warm tortillas. 1 – lb. fresh fish fillets 1 – teaspoon taco seasoning ½ - teaspoon olive oil Cooking Options: Convection Broil - Preheat the oven to Convection Broil at 400 degrees. Coat the fish with the oil and seasoning and place on a lightly-oiled rimmed baking sheet. Broil for 5-8 minutes depending on the type of fish. If using a thicker fish like mahi mahi, turn the fish to ensure even cooking. Grill – Meaty fish such as mahi, salmon and halibut are best for grilling. Preheat the grill on high for 10-12 minutes, reduce the temperature to medium-high and cook the fish for 4 minutes on each side. Coleslaw 2 – cups finely shredded green cabbage 1 – cup finely shredded purple cabbage ½ - cup cilantro leaves, coarsely chopped 2 – tablespoons olive oil 2 – tablespoons sour cream 1 – lime, juice only 1 – teaspoon sauce from a can of chipotle chilies in adobo sauce Place the shredded cabbage in a bowl together with the cilantro. Combine the remaining ingredients and toss with the coleslaw. Grilled Shrimp w/Orange Basil Aioli Sauce Meal Preparation Tips Grilling adds terrific flavor to quick cooking shrimp especially if you cook them with the tail on. They make a great appetizer served with a dipping sauce or wrapped in a little bacon and are a wonderful addition to green, vegetable or pasta salads. 1 - lb. jumbo tail-on shrimp, approx 8-12 per lb. or 1 – lb. large tail-on shrimp, approx 16-20 per lb. 2 – tablespoons olive oil 3 – cloves garlic, minced 1 – tablespoon minced parsley leaves 1 – lemon, zest only Dash of dried chili Toss the shrimp with the remaining ingredients and set aside to marinate for at least an hour. Cooking Options: Convection Broil – preheat the oven to Convection Broil at 550 degrees. Spread the shrimp onto a rimmed baking sheet and cook for 5-6 minutes until the shrimp have turned orange and the tails are slightly charred. Grill – Heat the grill on high for 10-12 minutes. Cook the shrimp for 2-3 minutes on each side. Teppan Yaki and E-Griddle – Heat on high and quickly sauté the shrimp for 4-5 minutes. Orange Basil Aioli Sauce ¾ - cup mayonnaise 6 – basil leaves, finely minced 1 – tablespoon fresh orange juice 2 – teaspoons orange zest 4 – cloves garlic, very finely minced Combine all the ingredients and refrigerate for at least an hour before serving. Previous   Next