Recipe for Oven Baked Fish Tacos

In the never ending quest for good fish dishes, this fish taco meal was a winner.  I chose to bake the fish instead of frying it and liked it a lot.  It would probably be faster to fry it, but would also add some calories from the oil that would be absorbed.  It was great with a side of my Cilantro Rice. 

Recipe for Slow Cooker Pork Verde



We had a hankering recently for Mexican but wanted something different than our “go to” of chicken fajitas, and pork shoulder roasts were on sale.  A popular recipe that was floating around during my South Beach days was Chicken Escondido, a delicious chicken cooked on the stove top in salsa verde, tomatoes and black beans.  So I thought I’d use some of the components of that recipe in the slow cooker with the pork.  I’ve never cooked a pork shoulder roast in the slow cooker but have read lots about how tender and flavorful the meat is so I thought I’d give it a try.  Muy bueno!

Recipe and Method for Pan Sauteed Halibut

I hope you had a nice holiday and are enjoying time with friends and family.


How do you cook your fish?  You are eating fish a couple of times a week, right?  We try very hard and most weeks we get at least two servings of fish in. 


I never really liked fish until I was well into my 30's.  I'm still a bit picky about what fish I eat.  Of course, I try to make sure it's fresh not farmed and that it's on the sustainability list or marked as from a sustainable source (WF Market is great for this).


I also don't like to get a fish bone in my mouth.  We all have our "things" and this is one of mine.  I basically have to stop eating if I get a bone in my mouth-Ewwww.  Sorry!  So I stay away from fish that have little bones that are impossible to remove prior to cooking.

OK, enough about me.  Oh, one more thing, I don't like my fish undercooked.  I know it's all the rage for chefs to serve fish "medium rare" but I like mine cooked so it is still slightly translucent and still flavorful, tender and moist, but not with that raw texture (except for ahi tuna).  I always ask the server in a restaurant to be sure that is how my fish is cooked.  And at home, of course, I have control over that.

Here's how I tell if the fish is cooked just right.  First, most fish takes less than 3-4 minutes per side to cook, so use that as a guide.  The true indication that the fish is no longer raw is that it will flake easily when you push down gently with a spatula.

I had this beautiful piece of halibut, seasoned it with some Penzey's Northwoods Seasoning that a friend gave me, and cooked it in a splash of olive oil over med-high heat for 3 minutes each side. (You can use any dried seasoning that you like, but if you haven't tried Penzey's Seasonings I heartily recommend them-my opinion, not paid for!)

You can see here how it flaked when I checked for doneness.

And see, it is still moist and slightly translucent inside.  I served this with some of my mango salsa, steamed spinach, and some mashed white potatoes mixed with purple sweet potatoes and some chives from my garden-YUM!

What fish are you eating and what's your favorite way to prepare it?

Recipe for Mango Salsa

Mango salsa-it's a great accompaniment to many dishes.  So easy to make and so tasty! Here's my recipe.

Makes 6 servings, each approximately 52 calories, 2 grams fat, 9 grams carbs, 1.6 grams fiber, 0.5 grams protein (with the avocado included); 1 WW Points+

Fruit from 1 ripe mango, cubed (about 1 1/2 cups)
1/4 cup finely diced red onion
1 TBSP rice vinegar
2 TBSP chopped parsley, cilantro or mint
1/2 TBSP fresh lime or lemon juice
Salt to taste

Optional: 1/2 cup diced avocado

Mix all ingredients together.  Chill and serve.

What's your favorite salsa recipe?

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