Mahi Mahi tacos

Adapted from Good Fish by Becky Selengut

For cabbage slaw
1/2 lb red cabbage, shredded
1 Tb salt
1 apple, cored and grated
1/2 tea mustard seeds
1 bunch cilantro, roughly chopped
2 Tb apple cider vinegar
2 Tb olive oil

For marinade
2 limes, zested, then uiced
1/2 tea salt
4 small jalapenos, halved, seeds and membranes removed, sliced crosswise into half rings
1 red onion, cut into thin half moons
2 Tb olive oil

For the fish
2 lbs mahi mahi fillet, skinned
1 Tb vegetable oil

To prepare the slaw, toss the cabbage with the salt. Place in a colander. Fill a bowl with water and set on top of cabbage. The weight of the bowl of water will force water from the cabbage, concentrating its flavor.

In a large bowl, mix the grated apple with the mustard seeds, cilantro, apple cider vinegar, and olive oi. Give the cabbage a squeeze. Rinse the salt off the cabbage and squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients and season with salt. Set aside.

To prepare the marinade, combine all of its ingredients in a gallon zip lock. Add the fish and let sit for at least 20 minutes.

In a saute pan (cast iron works well) over high heat, add the vegetable oil. Add the mahi, reserving the marinade, and cook until the fish is browned and cooked on both sides, about 8 minutes per side. Remove from pan and reserve.

Add the marinade to the pan and cook over high until the liquid evaporates and the jalapenos and onions are lightly charred.

Serve mahi with marinade, slaw and sour cream.

Slow Cooker Beef Stew

From Allrecipes.com

2 lbs beef stew meat cut into 1 inch cubes
1/4 c all purpose flour
1/2 tea salt
1/2 tea ground black pepper
1 clove garlic, minced
1 bay leaf
1 tea paprika
1 tea Worchestershire
1 onion, chopped
1 1/2 c beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker. In a small bowl, mix together the flour, salt and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worchestershire sauce, onion, beef broth, potatoes, carrots and celery.

Cover and cook on low setting for 10-12 hours, or high setting for 4-6 hours.

Chicken Tikka

From: Yasser Mufti

Recipe for 3-4 lbs of chicken

Make Brine

1. 1 cup water, boiling

2. Dissolve 4 tablespoons of salt in it

3. Add ice to bring total volume up to 4 cups of liquid

4. Add 1/2 cup vinegar (I use apple cider)

5. Turmeric, Chilli powder optional

Brine
Put chicken in ziploc bag

Add in brine

Drive air out and seal bag

Leave for an hour

Take the chicken out, and pat dry

Marinade

Make a mix of lemon juice and 1 packet shan tikka masala, 1/2 packet shan bihari masala

(optional)

Marinate for an hour+

Grill

Grill it slow and low

Chappli Kebab

From: Yasser Mufti

Ingredients
1 lb ground beef

2 tsp whole coriander

1/2 tsp cumin
3 tsp amchur
4 tsp corn flour

Salt

Pepper

Crushed red pepper

1 egg

1/2 large onion

1 serrano pepper chopped finely

Grind cumin and coriander and add to meat

Mix together other ingredients

Combine everything together

Make patties

Fry (or freeze and fry later)