Fish or Chicken Taco Bowls


What to eat when it is 100 outside??? light and easy fare that takes no time to cook. This recipe was inspired by a recipe from the Demarleathome website. I simplified the recipe so it would not take 15 minutes to cook but only a few minutes;-)

Recipe for 4 people: 4 soft Mexican tortilla shells (white or whole wheat), 2-3 tilapia or catfish filet, 1 mango ripe but firm to touch, 1 large avocado ripe but firm also, 1 lime, 2 tbsp of chopped cilantro, salt, pepper, 1/2 cup of italian bread crumb such as panko, 1 egg, 1 tsp of demarleathome zesty Mediterranean Herb blend, 1/4 of boston lettuce chopped, 1/2 cup of greek yogurt or fat free sour cream.

Take the large round mold tray and lay a tortilla in each opening. Set aside.

Cut the fish in small strips and place them in a bowl. Add 1/4 tsp of salt, 1/8 tsp of pepper, 1 egg and stir well to coat the fish with the egg mixture. In another bowl, add 1/2 cup of panko breadcrumb and 1 tsp of zesty mediterranean herb and mix well. Take the fish out of the bowl, and place the fish strips in the bread crumbs. Stir well to coat the fish with the bread crumbs. Place the fish strips on the silpat and cook in the oven for 4-5 minutes in an already warm oven of 400. At the same time, place the large round tray in the oven also to cook the tortillas.

While the tortillas  and the fish strips are cooking, prepare the salsa. Peel the mango and the avocado. Slice and cut in small cubes the fruits. Place those cubes into a large bowl. Add the zest of a lime, the juice of a lime, 1 tbsp of chopped cilantro, 1/4 tsp of salt, 1/8 tsp of pepper to the fruit and mix well.

The sauce/ dressing: mix the sour cream/ or the greek yoghurt and 1tbsp of cilantro and mix well.

To serve, place each tortilla cup on a plate. Fill the cup with about 1/2 cup of chopped lettuce. Top the lettuce with about 1/3 cup of mango/avocado salsa. Place the fish on top of the mango salsa and add a dollop of the sour cream mixture. C’est tout!!

NB: if you don’t like fish, you may substitute the fish with chicken. Tenderize 2 chicken breasts, cut the chicken strips into small strips and coat the chicken with the pank mixture as explained above. Cook the chicken for 6-8 minutes at 400.

Bon Appetit and Happy Cooking!!!

A New Trend: Ceviche…



Ceviche has been around in France for many years, but I just started noticing this new dish on menus here in the USA this summer. Ceviche is actually a dish from Peru. As described in Wikipedia, “Ceviche (also spelled cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. The origin of ceviche is disputed. Possible origin sites for the dish include the western coast of north-central South America, or in Central America. Other coastal societies such as the Polynesian islands of the south Pacific are also attributed the invention of the plate. The Spanish, who brought from Europe citrus fruits such as lime,could have also originated the plate with roots in Moorish cuisine. However, the most likely origin of the plate lies in the area of present-day Peru”.

In France it is particularly popular in the summer as it requires no cooking and is a very tasty yet very light appetizer. Ceviche can be made with any fish, and seafood but the most common one are made with salmon and white fish.

Today I will propose you a ceviche of salmon:

You will need for 4 people: 1 lb of fresh salmon, 2 tbsp of fresh shallots, 1/4 cup of finely chopped jalapeno pepper ( not necessary), 1/2 cup of cilantro, 1/4 cup of freshly squeezed lime juice, 3/4 tsp of sea salt, 1 tsp of pepper, 6 tbsp of olive oil.

Place the salmon in a chopper and chop coarsely. Add all the ingredients above to the salmon, and let it rest for 2 to 4 hours in the fridge. To serve, spoon the salmon mixture in individual plates or bowls. Serve with chips, or belgium endives or by itself. Yummy!!!

Bon Appetit and Happy Cooking !!!

Epicurean Paradise: Charleston


I was barely unpacked from my trip to Europe that here I was packing again last Friday for my family vacation in Charleston. I had a good time in England and in France, but I was ready to finally chill … Because when you go to the Europe like me, you are going, going and going. Going to the beach on the other hand, is the complete opposite as all is expected to do is chill at the beach all day long reading books and sunbathing… I know.. not good for the skin but it is okay wearing suntan lotion with index of 50 and staying under the umbrella;-)

I really enjoyed my week doing nothing. And I have really enjoyed eating out…Charleston have amazing restaurants, and as a foodie I love to see what’s new out there, and what new dishes they offer. We went to several places, equally good: Cypress, The Charleston Inn, and Hanks.

My meal at Cypress was incredible: Wasabi tuna flashed fried  with edaname beans in a sweet and sour emulsion ( sorry no picture). I must say that this dish was quite amazing in textures and tastes. The whole recipe was such a delicacy that I am going to have to figure out to make it at home myself!

But I loved Hanks as a restaurant as it offered the greatest selection of fish..Look at what we had:

Pan Seared Sea Scallops

Fried Mashed Potato,Arugula,Cherry Tomatoes Roasted Garlic Lemon And Smoked Extra Virgin Olive Oil Emulsion

Roast Grouper
Sweet corn, Leek, Lobster and Rock Shrimp Risotto with a Champagne Citrus Beurre Blanc.

and I had

Ceviche Selection of Fish and Shellfish Marinated in Lime Juice, Cilantro, Jalapeno, Onion, and Garlic with Jicama and Tomato


And Rare Seared Tuna
Caramelized Onions, Oven Roasted Tomatoes and Goat Cheese with Black Olive Vinaigrette

Everything we all had was exceptional. The flavors and aromas of each dish were chosen with great attention. I highly recommend this restaurant if you come to Charleston! And any other ones that I just mentioned 😉