Blackened Tilapia Fish Tacos

1/4 cup reduced fat sour cream

2 T chopped fresh cilantro

2 T fresh lime juice

1 jalapeno pepper, seeded and chopped

1 cup thinly sliced yellow onion

1 ripe chopped avocado

2 t brown sugar

1 t dried oregano

3/4 t garlic powder

1/2 t salt

1/2 t ground cumin

1/4 t ground red pepper

4 tilapia fillets

1 T canola oil

8 whole wheat tortillas (or corn or flour, whatever you prefer)

4 lime wedges

1. Combine first 4 ingredients in a food processor; process until smooth.

2. Saute onion in butter until crisp-tender. Combine onion, avocado, and jalapeno sauce in a small bowl and set aside.

3. Combine brown sugar and next 5 ingredients. Gently rub onto both sides of fish. Heat oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until it flakes easily with a fork. Break into chunks.

4. Warm tortillas according to package instructions. Divide fish and onion mixture evenly among tortillas. Serve with lime wedges and ENJOY!

Serve with lime cilantro rice

Pan-Roasted Gazed Salmon

A lovely combination of sweet and salty, this all-purpose glaze works just as well on boneless, skinless chicken breasts or thighs, or on chunks of firm tofu. Serves 6.

1-1/2 to 2 lbs salmon fillet, skin removed, cut into 6 serving-size pieces
Kosher salt
Coarse ground black pepper
2 tsp olive oil
3 Tbsp low-sodium soy sauce OR 2 Tbsp dark soy sauce
1 Tbsp agave nectar, or more to taste
Scant 1/2 cup orange or mango juice

Preheat oven to 400°F.

Season fish all over with salt and pepper. Add olive oil to a roasting pan, and then add the fish. Over medium heat on top of the stove, cook the fish for 3-4 minutes until the bottom is firm. Do not turn the fish! Add remaining ingredients, stir to combine, and spoon some of the liquid over the fish fillets. Place the roasting pan in the oven and cook for 10 minutes, or until the fish is just firm. Remove fish to a serving platter, and cover loosely with aluminum foil; place the roasting pan back on the stovetop. Bring pan juices to a boil, and cook until reduced to a syrupy sauce. Drizzle sauce over the fish, and serve.

*Found this when I was living in San Diego and I was trying to figure out how the heck to prepare salmon. It was really tasty! I used the leftovers and made the dish below.

Salmon Fried Rice

Serves 4 as a main dish.

2 Tbsp peanut oil (I used coconut...or maybe olive)
3 scallions or 1 small yellow onion, diced
1-1/4 lb salmon fillet, cut into 2-inch chunks
6 oz shiitake or button mushrooms, stems removed, sliced (I omitted this)
1 Tbsp sesame oil (Yeah...coconut oil again)
2 cups cooked Nishiki or other short-grain rice, or leftover rice from a takeout meal (Used leftover brown rice)
3/4 cup mango nectar or orange juice (Used mango acai from Trader Joe's)
2 Tbsp oyster-flavor sauce (Um, nope, skipped this one)
3 Tbsp low-sodium soy sauce (Used some kind of teriyaki soy sauce from TJ's)

Heat a well-seasoned or nonstick wok, and add the peanut oil and scallions or onion. Stir fry for 30 seconds, and add salmon. Stir for 1 minute, or until salmon is lightly browned on the outside. Add mushrooms and sesame oil, and stir for one minute. Add rice, and stir for 2-3 minutes, until rice is heated through and grains are separated. Add remaining liquids, and stir until well mixed. Serve hot.

*Obviously, I didn't exactly follow this recipe, but it was dang good!