Well, folks, my spring break is over, and my nose is back to the grindstone. I am already fully engaged in a new round of classes–I am pleased to report that each class seems to be interesting and challenging. I did read a passage in one of my texts this week that hits close to home and is, frankly, a little terrifying. In their book, “The Adaptation Advantage,” Heather McGowan and Chris Shipley write “the slowest rate of change for the rest of your life is right now.” That quote hit me right in the gut. I don’t know about you, fair reader, but I feel like time is speeding by at an almost unfathomable rate. It’s just going to get faster.
This last week, the unending passage of time hit my house with a wallop. Due to some unanticipated health changes thanks to the progression of age, Ned and I are embarking upon a diet-change voyage. Specifically, we are reducing or eliminating the vast majority of saturated fats that we regularly consume. I’m sure you can imagine the sort of wrench this throws into my usual happy-go-lucky, “make what sounds good” approach to dinner preparations. But my man is down for the change, and I am well-qualified for the challenge. So low-fat diet, here we come.
Fortunately for all involved, beans are allowed. But there are several Kelli’s Kitchen staples that are going to be relegated to cameo roles as we move forward including avocados, cream, olives, butter, and Isidro’s amazing chocolate milk. The consummate optimist, I would rather focus on all of the things that are still okay to eat regularly or in moderation… like mayonnaise. Seriously though, cooking meals that are low in saturated fats don’t have to be a tedious endeavor. Tonight, for example, we are going to enjoy Smoked Swordfish Tacos with Mango and Pineapple Pico de Gallo.
I hope that you will join us on this journey–finding explosively flavorful dishes that are as good for your gallbladder as they are for your taste buds.
Grilled Swordfish Tacos
2 t paprika
1/2 t dried oregano
1/2 t dried thyme
1/4 t onion powder
1/4 t garlic powder
1/4 t freshly ground black pepper
Large pinch cayenne pepper
Salt and black pepper
1 T light oil
2 swordfish steaks
1 mango, peeled & diced
¼ c pineapple, peeled & diced (optional)
1 tomato, seeded & diced
1 jalapeno, seeded & minced
½ bunch of cilantro, minced
2 T pickled onions, diced (or regular red onion)
1 lime, juiced
1 T extra virgin olive oil
Flour tortillas or crunchy taco shells (or both)
1 c cooked beans, mashed (optional)
2 T sour cream or Greek yogurt
½ t ground cumin
- Combine paprika, thyme, oregano, onion powder, and garlic powder.
- Rub fish steaks with seasoning mix, drizzle with just a little oil, and season with salt and pepper.
- Grill over medium heat (or smoke on a pellet grill) until the fish flakes easily.
- Meanwhile, combine mango, pineapple, cilantro, tomato, jalapeno, onion, and lime juice. Add a small glug of evoo and season to taste with salt and pepper. Stir together sour cream and cumin, season to taste with salt & pepper.
- To assemble: flake some swordfish into your tortilla or taco shell. Top with a dollop of sour cream sauce and a hefty spoonful of mango pico de gallo.
- In Kelli’s Kitchen we are creating DOUBLE DECKER tacos. Begin by spreading a layer of mashed beans on a flour tortilla, then wrap around the crunchy taco shell. Then follow the directions in step 5.