Brigantine inspired Grilled Fish Tacos

I have no photos for this post, because I honestly didnt think the results of last night's dinner would be blog worthy. I love The Brigantine restaurant's grilled fish tacos so when I found a good deal on Tilapia, I attempted a reproduction. They were light, flaky, and so flavorful. Darn it! I wish I had pictures. The ingredient amounts i've listed were what I used for only 2 people, you may need to double the recipe for a bigger family.

Ingredients

For Tacos:

• 4 Flour tortillas
• 2-3 Tilapia fillets
• Fresh ground salt and pepper
• Olive oil
• 1 teaspoon paprika 
• 1 tablespoon flour
• 1 cup chopped green cabbage
• Chopped onion
• Fresh cilantro
• Lemon wedges 

For Sauce (simply mix all ingredients):

• 2 tablespoons Trader Joes "Cilantro Chive Yogurt Dip"
• 2 tablespoons mayonnase
• 1/2 lemon, juiced
• Salt and pepper to taste

Method

• Drizzle fish with extra virgin olive oil on both sides. Sprinkle fresh ground salt, pepper, and paprika on both sides before lightly coating in flour. 
• Heat grill pan to medium-high heat and toast tortillas. They should still be soft and flexible, but with grill marks and a little bit of a flaky crunch. Repeat with all tortillas and set aside.
• Lower heat to medium and lightly coat grill pan with olive oil. Grill fish approx. 2 min. on each side or until cooked through.
• To assemble tacos; fold tortilla in half and fill with about 1/4 cup cabbage and one piece Tilapia. Drizzle white sauce on top of fish. Top with chopped onion, cilantro, and spritz fresh lemon juice over the top.  

Meat Loaf Minis

Brian and I just agreed this is the best meatloaf we've ever had! It was truly sooo yummy! I found the recipe in last month's CookingLight Magazine. It was easy, quick, and delicious! I loved that the recipe suggested individual sized portions instead of one big loaf served in slices. This was a fun twist on the classic with tons of flavor. I paired the main dish with carrots and asparagus.

 Cheesy Meat Loaf Minis

Ingredients:

• 1/2 cup fresh breadcrumbs (about 1 oz)
• 1 cup chopped onion (*I used shallots*)
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 3 oz. white cheddar cheese, diced 
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds ground sirloin
• 1 large egg, lightly beaten

Method:

• Preheat oven to 425
• Heat a skillet over medium high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently. 
• While breadcrumbs cook, heat a large skillet over medium high heat. Coat pan with cooking spray (I used olive oil). Add onion and garlic; saute 3 minutes. Combine onion mixture, bread crumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425 for 25 minutes or until done.

Hot Artichoke Spinach Dip

This is my absolute favorite dip to make and I've been making it since I was about 15. I first tried it when a friend's mom made it as an after school snack and I got the recipe from her that day. Its a no fail dip in my book!

 
HOT ARTICHOKE SPINACH DIP

INGREDIENTS

• 2 jars (6.5 oz each) marinated artichoke hearts, drained and coarsely chopped
• 1 package (10 oz.) frozen chopped spinach, thawed and well drained
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3/4 cup Parmesan cheese
• 1 garlic clove, pressed

METHOD

• Preheat oven to 375. Combine artichokes, spinach, sour cream and mayonnaise in Classic Batter Bowl. Add Parmesan cheese and garlic; mix well and spoon into mini baker. 
• Bake 20-25 min until top becomes golden brown.
• Serve with assorted artisan breads or veggies.

The Godmother (Bay Cities)

I'm not the biggest fan of cold sandwiches but Bay Cities Deli in Santa Monica makes THE BEST sandwich you will ever have! The word has definitely spread on this place. If you go around lunch time, plan to wait for about 20-30+ min. to have your order taken. It's worth the wait! This place was even featured on Entourage. Their most famous concauction is "The Godmother" which includes: genoa salami, mortadella coppacola, ham, prosciutto, and provolone. Get it with "the works" and they dress it in mayo, mustard (yellow, honey or dijon), onions, pickles, italian dressing, and hot or mild peppers. I always order a godmother, with the works, no mustard. Did I mention they freshly bake the bread there? The bread is amazing. Just go there and try it! Now i'm hungry...

 

the godmother

the line of cars to get into the parking lot (there were about 6 cars behind us).