Saturday, July 31, 2010


Grilled Fish Tacos with Chipotle/ Lime Dressing


  • Marinade
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound tilapia fillets, cut into chunks

  • 1 (8 ounce) container light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning, such as Old Bay™
  • salt and pepper to taste

  • 1 (10 ounce) package tortillas
  • 3 ripe tomatoes, seeded and diced
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut in wedges


  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Cook's Tip
  • The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

Thursday, July 1, 2010

Summer Table Setting

Setting the table.... one of my favorite things to do before guests arrive. I figure, if all else fails in the kitchen, the focus will be on the beautiful atmosphere and conversation. :)

Here I set the table for an early summer dinner. I love to mix colors, texture and materials. I chose the palette of green and white with hints of yellow, like a summer's field of wild flowers.

The dinner plates and coffee cups are a mix of House Doctor's Linen plates with Rice's Italianware porcelain. The glasses are from House Doctor from their beautiful vintage glass collection. I love them. All glasses tend to be a different shade of color with different engraving characteristics. You can find them on our website at .

I used two tall glass hurricanes, one with candle and one with flowers as the centerpieces. Rule #1 in decorating the table; always start with the centerpiece, that way you can tell the story from there.

Small details: Vintage silverware from Chehoma, white crochet napkins and table cloth from House Doctor, and candles from Villa Collection.

The beauty of setting the table is that it is individualistic and can be different every time! It is exciting to go to someone's house and see the ambience they set before you. They are creating that mood for you. So enjoy decorating! Have fun! And remember Plan B, (after Plan A - delicious dinner) Plan B - beautiful atmosphere.

Take care, l