Grilled Teriyaki Mahi Mahi

One of the things I love most about cooking is the memories food can spark. When a delicious homemade meal takes you to another time and place, it's like time traveling without the whole time machine thing.

This Grilled Teriyaki Mahi Mahi takes me somewhere tropical. A warm beach with a lovely summer breeze and a cold beer. We all need a "staycation" once in a while, so why not let our food allow our minds travel?!

I made my own Teriyaki sauce, which I think is a great idea because you know exactly what's going into the sauce and you can control the salt content. This is a super simple marinade and odds are you have most of these ingredients in your fridge.

Start by whisking together soy sauce, balsamic vinegar, lime juice, hoison sauce and brown sugar in a small saucepan. This mixture gets brought to a boil then simmers until thickened. Set aside to cool or store in an airtight container in the refrigerator overnight.

Let's talk about the fish. Mahi Mahi can be hard to come by fresh, but if you can find a frozen filet that says "frozen once" this is a great alternative. "Frozen once" means the fish was caught by fishermen and frozen on the boat and has not yet been defrosted and re-frozen. Don't be ashamed. Frozen fish can be a good and cheaper alternative, just be sure you're getting the good stuff!

Get a grill pan nice and hot and generously grease with canola oil. Place the fish on the pan, but away from direct heat. Brush the top generously with the marinade.

Flip the fish and repeat the basting. Then do this once more on each side. So easy and so quick!

I served my Mahi Mahi alongside steamed edamame beans and garnished it with fresh scallions. The fish is flaky and tender, and the Mahi Mahi stands up well against the strong flavors in the teriyaki marinade. I just gobbled this meal up!

You could use this marinade with salmon, chicken, or steak tips if they are more readily accessible than Mahi Mahi. It is salty and rich and full of flavor. Perfect for grilling season!

Lemon Dill Salmon

This Lemon Dill Salmon is so delicious and elegant. The ultimate culinary trifecta of lemon, dill and tender fish makes for a great meal that is simple enough for a weeknight dinner and fancy enough to entertain with.

The flavors are refreshing and bright, packed with the taste of spring that I have been craving in this endless winter!

I absolutely LOVE salmon -- it is by far my favorite fish, and it is packed with good nutrients for your body. I have also been on a kick with dill...I've used it in these steak sandwiches and it is the ultimate flavor boost in this white bean dip. It seemed logical to combine all of my favorite things, and the results were just what I was craving.

Oh, and of course, there's a compound butter involved. Just wait until you see how easy this dish is:

Lemon zest and fresh dill are combined with a bit of unsalted butter. Dynamite.

Compound butter gets spread over a well-seasoned salmon filet.

The butter is topped with thinly sliced lemons and additional fresh dill. The flavor train can't even handle this!

All that is left to do is bake, wait, and enjoy!

This salmon would be delicious served on top of a bed of rice pilaf with steamed broccoli for a yummy healthy dinner. Or pair it with a light salad for a tasty lunch. Ingredients below will serve 2, but this can be easily doubled to yield 4 salmon servings. Either way, let's get our salmon on!

Blackened Fish Tacos with Cucumber Salsa

Does food ever take you places? Like, to distinct points in time? Some of my greatest memories are around food.

I guess that's not surprising. I really love food. It's a blessing and a curse all in one.

This meal, these Blackened Fish Tacos with Cucumber Salsa, they took me to Virginia Beach. In Virginia Beach, my friend and I escape the norm and enjoy watching dolphins on the beach, drinking daiquiris by the pool, and taking bike rides down the boardwalk. We've gone there twice now, and needless to say we are pretty much regulars.

Confession...the last time we were in VA Beach this past September, I sat at the bar and ate an entire pound (A POUND) of crab legs by myself. I sat there alone, and I ate the crab legs--all of them--alone.

I feel like I can be myself there.

I am totally obsessed with these fish tacos because they are light and fresh, with just the right amount of heat on the blackened fish. They took me to warm beaches and sunny skies (much different from the 21 degree weather blessing the city of Boston right now...). Oh, and the prep is a cinch!

The cucumber salsa is so simple and elegant. It totally beats out soggy lettuce on these tacos.

Diced cucumbers, cherry tomatoes, yellow bell peppers and green onions are tossed with cilantro and lime juice. A simple seasoning with salt and pepper and garlic powder finishes the topping.

Flounder fillets are seasoned heavily with a mixture of chili powder, paprika, garlic powder, onion powder, dried oregano, Mexican blend, salt, and pepper.

A pan is heated up and canola oil gets so hot that it is just starting to smoke. The fillets are placed seasoned side down and cooked for 2 minutes on each side over medium heat.

This will sear those seasonings right onto the fish. Crispy and spicy and flaky flounder, oh my!

Once the fish is cooked, heat up tortillas right over your gas burner or in a dry frying pan. I used corn tortillas because I like the grainy texture. Feel free to use a flour or whole wheat tortilla as well!

To build the tacos, add a layer of flaked fish to the bottom of the tortillas.

Slice an avocado and place 2 pieces on top of the fish.

Shredded cheese on top of the avocado, and the cucumber salsa is sprinkled right on top.

Serve with lime wedges and non-fat sour cream dusted with chili powder!

This meal is a great twist on Taco Tuesday, and it is much lighter and more figure friendly than your typical beef/cheese/sour cream combo. Use any fish you have on hand, and get ready to have dinner in nearly 20 minutes!