Posts Tagged 'lime juice'

Grilled Bok Choy with Ponzu Ginger Sauce

Bok Choy 0408

Grilled Bok Choy with Ponzu Ginger Sauce

Looking for a different side dish?

Try grilled bok choy!  This Asian cabbage is in season in the summer months and it truly is delicious.  I prefer to use baby bok choy because it is more tender than the regular size. That said, you can use the larger heads of bok choy for this recipe if you prefer.

When cooking or grilling it, I find that the toasted sesame oil adds a nice flavor to this Asian-inspired dish. For a more neutral flavored bok choy, substitute olive or vegetable oil.

Drizzle a simple but flavorful Ponzu Ginger Sauce  over the top for the finishing touch!

Enjoy!

Grilled Bok Choy with Ponzu Ginger Sauce

For the Ponzu Ginger Sauce:
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice
1/2 tablespoon grated fresh peeled ginger
1 scallion, thinly sliced

For the Bok Choy:
Vegetable oil, for the grates
4 heads baby bok choy (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Reserve.

To make the bok choy: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the bok choy heads in half lengthwise. Brush the bok choy with the sesame oil. Season with salt and pepper to taste.

Place the bok choy on the grill, cut side down. Close the lid and cook, turning once or twice, until tender and lightly charred, about 3 to 4 minutes per side.

Place the bok choy on a platter and drizzle with ponzu sauce to taste.

Serves 4.

Do-Ahead: The Ponzu Ginger Sauce can be made the night before. Cover and refrigerate until ready to use.

 

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me.

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

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Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

Oh my!  You are gonna love this sweet potato salad. Colorful, tasty, and filling.

I created it from memory based on a dish my friend Lucia had made a couple of years ago as a side.  I served it over a bed over lettuce to give it a little more dimension.  For variations, I think you could sub chopped pecans for the pine nuts or scallions for the red onions.  To add more protein, I think drained black beans would be a tasty addition too!

Enjoy!

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

2 pounds sweet potatoes (about 3 or 4 medium), peeled and cut into small 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon cumin
Kosher salt and freshly ground pepper
1/4 cup diced red onion
1/2 cup dried cranberries
1/3 cup toasted pine nuts
Juice of one lime
1/4 cup chopped fresh cilantro

Preheat the oven to 350 degrees.

In a large mixing bowl, toss the potatoes with the olive oil and cumin. Season with salt and pepper to taste. On a baking sheet, even spread the potatoes in a single layer. Bake until the potatoes are cooked but still firm, about 30 to 35 minutes. Refrigerate to cool.

Place the cooled sweet potatoes in a large mixing bowl. Add the red onion, cranberries, and pine nuts and toss to combine. Add the lime juice and fresh cilantro and toss to combine. Season with salt and pepper to taste. Serve over a bed of lettuce as a main or as a side salad.

Serves 4.

Cooking Tip: I like to line my baking sheets with parchment paper. The paper liner prevents sticking and helps make clean-up easier.

Variation: Chopped pecans would be a tasty substitute for the pine nuts.

Vegetarian & Vegan

Honey-Lime Corn Slaw

This is one of my favorite go-to summer slaws.  The sweet corn paired with the honey lime vinaigrette makes for a light and refreshing side. 

If fresh corn is not available, substitute frozen corn kernels.  Frozen corn kernels have a fresher taste and crunchier texture than the canned variety.

Enjoy!

Honey-Lime Corn Slaw
From Simply Salads by Jennifer Chandler

This light and piquant slaw is the perfect accompaniment for Southwest-flavored chicken and meats.  I also like to use it to garnish fish tacos.

For the Honey-Lime Vinaigrette:
1/3 cup freshly squeezed lime juice
2 tablespoons honey
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:
1 bag (10 ounce) Angel Hair Cole Slaw
3 ears fresh corn, shucked
1 red bell pepper, seeded and thinly sliced
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves, coarsely chopped
Kosher salt and freshly ground pepper

For the Honey-Lime Vinaigrette:
In a small bowl whisk together the lime juice, honey, and oil until well combined.  Season with salt and pepper to taste.

For the salad:
Place ears of corn in a medium-size pot of boiling salted water.  Cook until tender, about 5 to 6 minutes.  Drain, rinse with cold water to stop cooking, and set aside until cool enough to handle.  Using a small knife, carefully slice kernels off the cob; discard cobs.  Place kernels in a large salad bowl.

Add the slaw, red bell peppers, scallions, and cilantro and toss.

Add the honey-lime dressing to taste and toss to coat.  Season with salt and pepper to taste.

Makes 6 side salads

Cooking Tip: To avoid flying kernels, stand cob upright in the bottom of a deep bowl.  Carefully slice corn off into the bowl.

Fish Tacos with Mango Slaw & Avocado Crema

If you travel to Mexico’s Baja region or sunny southern California, you will find hundreds of restaurants and food stands offering fish tacos. Most often the fish is beer-battered and fried. This version using marinated fish is a lot easier, and in my opinion, even more flavorful.

Plus I just love the extra boost of flavor from the crunchy mango slaw and the avocado crema. 

Enjoy!

Fish Tacos

For the Mango Slaw:
2 cups finely shredded green cabbage
1 1/2 cups finely shredded red cabbage
1 cup small-diced mango
1/4 cup thinly sliced red onion (about half a small onion)
2 tablespoons seeded and finely diced fresh jalapenos
3 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro leaves

For the Avocado Crema:
2 large ripe avocados, peeled, pitted and coarsely chopped
2 tablespoons freshly squeezed lime juice
1/4 cup sour cream
Kosher salt and freshly ground black pepper

For the Fish Tacos:
1/4 cup plus 1 tablespoon olive oil, divided
2 tablespoons freshly squeezed lime juice
1 clove garlic, minced
1/2 teaspoon chili powder
4 tilapia fillets (6 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
8 small (4-inch) flour tortillas, warmed

To make the mango slaw: In a large mixing bowl combine the green cabbage, red cabbage, mango, red onion, and jalapeno. Add the lime juice and olive oil and toss until well combined. Season to taste with salt and pepper. Fold in the cilantro just before serving.

To make the avocado crema: In a food processor puree the avocado and lime juice until smooth.  Blend in the sour cream. Place the crema in a bowl and season to taste with salt and pepper.

To make the fish tacos: In small bowl whisk together 1/4 cup of the olive oil, lime juice, garlic, and chili powder until well blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to 1 hour. Remove the fish from the marinade, drain off any excess, and discard the marinade. Season both sides of the fish with salt and pepper to taste.

In a large skillet over medium-high heat, warm the remaining tablespoon of oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn and cook until the fish is cooked through, about 5 minutes more. Transfer the fish to a plate and break into large pieces.

Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of the tortillas. Garnish with desired amounts of the mango slaw and avocado crema. Serve warm.

Serves 4.

Time Saving Tip: Instead of shredding the cabbage for the slaw, pick up a package of shredded Angel Hair Cole Slaw in your produce department.

Do Ahead: The slaw can be made up to 2 hours ahead. Store covered in your refrigerator until ready to serve.

Variation: For a kid friendly version, melt cheddar cheese on a tortilla and top with the seared fish.


Jennifer Chandler

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