Archive for Grilling

Pork Satay with Dipping Sauce

Jun 23 2011 by | Comments (2)
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Satay is basically any meat that is marinated, skewered and then grilled. It is said to have originated in Indonesia. I don’t know where it first came from but summer is not summer without it. The first time I had Pork Satay was at a summer food festival in Grand Rapids, MI. The marinade was peanuty, sweet, spicy and oh-oh-oh so good.  I was lucky enough to be given the recipe. That was many years ago and before I started eating healthy. This healthy version is just as good as the original, maybe even better.



  • 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 tbsp fresh ginger, minced
  • 1 lemon, juiced
  • 2 tbsp raw honey or coconut nectar
  • 1/2 cup low sodium organic tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 2 tsp coriander
  • 1 tsp red pepper flakes
  • 3/4 cup peanut butter, thicker is better
  • 1/2 cup low sodium chicken broth or vegetable broth
  • 1/4 cup peanut oil
  • 1 – 1 1/2 pounds pork tenderloin, cut the tenderloin in half and then cut into 1 inch strips (you should end up with strips that are about 1″ x 5″)


  1. Place all of the ingredients, except the pork into a food processor and process until smooth.

    Reserve 1/2 cup marinade mixture and place the remainder in a resealable bag with the pork strips

  2. Reserve about 1/2 cup of the marinade in a small bowl and place in the refrigerator until later.
  3. Pour the remainder of the marinade into a large resealable plastic bag along with the pork strips.
  4. Squeeze out the air and seal well. Shake gently to cover the pork completely with the marinade.
  5. Place in the refrigerator for at least 6 hours or up to 2 days.
  6. Heat your grill to high or follow the instructions for your particular grill.
  7. Thread the pork onto metal skewers or bamboo skewers that have been soaked in water. Discard marinade used for the pork.
  8. Place the skewers on the grill and grill to an internal temperature of 145 degrees or about 5 minutes or so on each side. Let rest about 3 minutes before serving.
  9. Use the reserved marinade as a dipping sauce and enjoy.

Nutritional Info:

1 1/2 pounds pork tenderloin makes 6 skewers.

Serving size 1 skewer.

Nutritional info is not available as exact measurements are not possible.  In other words, we have no idea how much marinade actually stays on the pork to get an accurate overall nutritional measurement.


Any leftovers should be stored in an airtight container in the fridge for up to 2 days.

Grilled Hawaiian Teriyaki Steak Tacos

Jun 17 2011 by | Comments (6)
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These are hands down my new favorite taco (hubby’s too!).  Which is surprising because I do NOT like pineapple any other way except freshly cut and slightly cool.  My husband is a big fan of pineapple (he loves Hawaiian pizza) so I threw a few pieces on the grill along with the steak.  I figured I would give it a try and I’m so glad I did!  HOLY GOODNESS!  The juicy pineapple was so delicious with the Teriyaki flavor of the steak and the cucumbers added a refreshing crispness to it all.  The yogurt miso spread is great as a dip too.  The kids had fun dipping the carrot and cucumber in it.  This recipe works great with chicken too!


Ingredients for marinade:

  • 1/4 cup low sodium organic soy sauce
  • 1/4 cup pure pineapple juice
  • 1 tsp fresh lemon juice
  • 2 tbsp Garlic Gold Oil or extra virgin olive oil
  • 2 small or 1 large clove garlic, minced
  • 1 tsp dry mustard
  • 1 tsp freshly grated ginger

Ingredients for yogurt miso spread:

  • 6 ounces low fat or nonfat greek yogurt
  • 1/4 tsp freshly grated ginger
  • 2 tsp organic miso (I used a red miso but any sort will do – just make sure to get organic as miso is made from soy!)
  • 1/8 tsp sesame oil
  • 1 tsp raw honey or coconut nectar
  • 1 small clove garlic, minced

Ingredients for tacos:

  • 1 pound organic grass fed sirloin steak
  • 1 fresh whole pineapple
  • 2-3 carrots, julienned
  • 1 large cucumber, finely sliced
  • 2-3 green onions, finely sliced
  • 6 tortilla shells of your choice


  1. In glass dish add all the ingredients for the marinade and mix together.  Add the steak to the marinate, cover and refrigerate for at least 2 hours.  You can make this the night before and let the steak marinate overnight for a really flavorful steak.
  2. Remove the steak from the marinate and place on a preheated grill.  Grill to your desired doneness.  Let the steak rest for 5-10 minutes before slicing.  Slice across the grain into strips.

    Cut off the top and bottom off your pineapple and then slice in half

  3. Cut the top and bottom of your pineapple and then slice in half (you only need one half of the pineapple for this recipe).

    Cut the pineapple into 1/2 inch slices

  4. Cut away the sides of the pineapple and then cut into 1/2 inch slices.
  5. Add the pineapple slices to the grill and grill for 1 minute, flip and grill another minute.  They don’t take long to grill so watch them carefully.  After grilling, slice the pineapple into 1 inch thick strips.
  6. To make the yogurt miso spread add all the ingredients to a small bowl and whisk together until well blended.
  7. Assemble the tacos by placing 1-2 tbsp of yogurt miso spread on the tortilla.  Top with 2 or 3 slices of steak, some cucumbers, carrots and a few green onions.  Roll up and ENJOY!

Nutritional Info:

Makes 6 tacos.

Serving size 2 tacos.

Nutrients per serving:  Calories: 396, Cal. from Fat: 82, Total Fat: 5g, Sat. Fat: 2g, Carbs: 58g, Fiber: 8g, Sugars: 12g, Protein: 31g, Sodium: 506mg, Chol: 66mg


This recipe works well with chicken too.  The only change is to marinate the chicken no longer than 6 hours.

Make sure to use a gluten free soy sauce or tamari if you follow a gluten free diet.

Cajun Shrimp Skewers

Jun 15 2011 by | Comments (0)
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The last few weeks of my life have consisted of unpacking, unpacking and a bit of unpacking.  It’s left little time for me to have fun and play around in the kitchen.  So lately I’ve been planning meals that can literally be thrown together in minutes.  This dish goes from the fridge to the dinner table in less than 10 minutes!  It’s packed full of flavor and you can add any of your favorite veggies for a customized meal.  For my husband who is not a veggie lover this was a wonderful way to work some veggies into his daily meals.  I paired the skewers with a side of brown rice and dinner was complete!


  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne
  • 1/4 tsp dry mustard
  • 8 ounces thawed shrimp, uncooked, peeled, tail on (I used Henry & Lisa’s Natural Seafood Shrimp)
  • vegetables of your choice (I used cherry tomatoes, green pepper and mushrooms)


  1. In a small bowl mix together the first 7 ingredients.  (You’ll end up with more Cajun seasoning that you’ll need so place any leftover in a small glass jar for later use)
  2. Place the shrimp in a bowl and lightly sprinkle with the Cajun seasoning.  This seasoning has quite the kick so use carefully!
  3. Assemble your skewers with the shrimp and veggies and place on a heated grill for  3-4 minutes, turning once during cooking.
  4. Serve with a side of rice, pasta or a salad.

Nutritional Info:

Makes approximately 12 skewers.

Serving size 6 skewers.

Nutritional info will vary greatly depending on what vegetables are use.


My husband loves spicy food so this meal was a total hit with him.  I think mild salsa is too spicy so I actually skipped the Cajun seasoning and grilled my shrimp and veggies with just a sprinkle of sea salt.  Then I dunked them in this delicious dipping sauce I made.  This is a great alternative for kids that don’t want the spice as well.

Zesty Dipping Sauce


  • 1/2 cup Homemade Ketchup
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • 1/4 tsp chili powder
  • 1 tbsp prepared horseradish


  1. Mix ingredients together and enjoy!




Rotisserie Chicken

Jun 13 2011 by | Comments (0)
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Have you ever made your own rotisserie chicken?  I can’t say I had until this week that is!  My husband and I recently bought a new grill and it came with a rotisserie attachment.  (Btw, if you are in the market for a new grill we LOVE LOVE LOVE ours!  We’ve used it just about every single day for the 3 weeks that we’ve had it.  It’s amazing!  You can check it out here.)  Making your own rotisserie chicken is so easy and the results are unbelievable.  You end up with fall off the bone, juicy, flavorful chicken that you can hardly stop eating.  My husband had a blast making this on the grill and devoured the chicken when it was done.  If you don’t have a grill that allows you to make a rotisserie chicken don’t despair – you can easily make this in your oven (see notes).



  • 1 whole organic air chilled chicken
  • herbs and spices of your choice (I used garlic powder, onion powder, sea salt and pepper)


  1. Using butcher’s twine tie up the legs and arms of the chicken.

    Tie the arms and legs with twine and season with your favorite herbs and spices

  2. Season the chicken with your favorite herbs and spices.  You really can’t go wrong here.  Add as much or as little as you’d like.  I literally threw on a few dashes and it ended up tasting great.

    Secure your chicken to the rotisserie stick and place on the grill

  3. Secure the chicken to your rotisserie stick and place on the grill.

    Make sure to follow the specific grilling methods for your grill. Here's my husband with his new toy - our Weber S-670.

  4. Follow the instructions for your specific grill for grilling times and method.  (We grilled our chicken for 2 hours and kept our grill temperature at 350 degrees.  We used indirect heat by turning on the left and right burners and leaving the middle ones off.)

    Your chicken is done when you have a golden brown crispy skin and an internal temperature of 180 degrees

  5. Your chicken is done when you have a crispy golden brown skin and the chicken has an inside temperature of 180 degrees.
  6. Carefully cut off the twine and enjoy your delicious chicken!

Nutritional Info:

Servings and nutritional info will vary depending on the size of your chicken.


To cook your chicken in the oven preheat your oven to 250 degrees.  Season with your favorite spices and place the chicken in a roasting pan. Bake uncovered for 5 hours or until you have a crispy golden brown skin and an internal temperature of 180 degrees.

Store any leftovers in an airtight container in the fridge for up to 3 days.  Use your leftover chicken to make a delicious sandwich or eat it as is with a sprinkle of salt!


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Grilled Eggplant Sandwich

May 28 2011 by | Comments (2)
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Eggplant isn’t very glamorous but it is versatile. You can roast it, grill it, puree it for dips and sauces and all are good. What I like about this sandwich is actually the spread. I took a page from one of Sarah’s favorite shows, Top Chef, and “deconstructed” baba ganoush. Instead of mashing it altogether I made a spread with some of the ingredients in baba ganoush to make a fantastic baste for the eggplant and also to top the sandwich. This sandwich has become one of my favorites and just in time for summer grilling.



  • 1-2 baby globe or Japanese eggplants (enough for 4 1/2 inch thick slices)
  • 2 slices provolone cheese (omit for a vegan sandwich)
  • 1 tomato, sliced
  • 1/2 white or yellow onion, thinly sliced
  • 4 slices whole grain bread (I used a seeded bread to go with the sesame seed flavor of the tahini)
  • 1 clove garlic, minced
  • 1 lemon, juiced (about 2 tbsp)
  • 1 tbsp plus 1 tsp extra virgin olive oil
  • 2 tbsp tahini


  1. In a small bowl whisk together the garlic, lemon juice, 1 tbsp olive oil and the tahini.
  2. Heat your grill pan or outdoor grill to high.

    Baste the eggplant slices with the tahini spread

  3. Slice the eggplant into 4 1/2 inch thick slices and baste with the sauce.

    Grill eggplant slices until tender

  4. Place on the grill and cook until tender, about 3 minutes or so on each side, depending on the heat of your grill.
  5. Brush the remaining 1 tsp of olive oil on the bread and place on the grill to toast (remove the eggplant when done to a plate if you don’t have enough room for both on the grill).
  6. Construct your sandwich by placing 2 slices of eggplant on one  piece of toast, top with one slice of cheese, tomato, onion and 1 tbspn tahini spread and another piece of toast.

Nutritional Info:

Makes 2 sandwiches.

Serving size 1 sandwich.

Nutrients per serving:  Calories: 500.5, Cal. from Fat: 251.5, Total Fat: 28.5g, Sat. Fat: 6g, Carbs: 45.5g, Fiber: 17.5g, Sugars: 2g, Protein: 18.5g, Sodium: 395.5mg, Chol: 0mg


This recipe doesn’t ‘save’ very well so make sure to only make as many servings as you’ll need for one meal.


Sizzling Fajitas

May 05 2011 by | Comments (0)
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One of my favorite Mexican dishes is fajitas and what better way to celebrate Cinco De Mayo than with a sizzling plate of delicious meat and peppers!  The secret to great fajitas is the marinade!  I’ve been playing and tweaking my fajita marinade over the years and finely perfected it.  By no means do I claim to make an authentic fajita marinade but this is one pretty tasty marinade if I don’t say so myself!  Oh, and be warned that I ended up using sliced pieces of flank steak for the preparation photos (you’ll want to keep your steak whole).  I was planning on making Beef and Broccoli and realized that I forgot to get broccoli at the store!  Luckily I had all the ingredients for fajitas on hand and dinner was saved!



  • 1 large orange, juiced
  • 1 lime, juiced
  • 2-3 garlic cloves, minced
  • 1 jalapeno, seeded and finely minced
  • 1 tbsp fresh cilantro, finely chopped
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tbsp + 1 tsp olive oil or Garlic Gold Oil, divided
  • 2  pounds organic grass fed skirt or flank steak, trimmed of fat
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 12 tortilla shells of your choice
  • Homemade Guacamole
  • sour cream of your choice


  1. In a small bowl, whisk together the first 7 ingredients plus 1 tbsp oil. Place the steak in a shallow container and pour the marinade over it.
  2. Refrigerate, covered, for 8 hours or overnight to tenderize meat.
  3. Remove the meat from the marinade (keep meat in the marinade only if using the alternative preparation).
  4. Place the meat on a preheated grill and cook to your desired ‘doneness’.

    Add peppers and onions and saute 3 minutes

  5. Meanwhile, heat 1 tsp oil in a large skillet on medium heat.  Add in the peppers and onions and saute the mixture for 3 minutes until the vegetables are tender.  Transfer the vegetables to a preheated cast iron fajita plate or just a normal plate that has been warmed in the oven.
  6. After grilling the steak, thinly slice it against the grain on a diagonal.  Place the steak slices on the cast iron skillet or plate with the veggies.
  7. To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Roll up and ENJOY.

Nutritional Info:

Makes 12 servings.

Serving size 1 fajita.

Nutrients per serving:  Calories: 362, Cal. from Fat: 140, Total Fat: 15.5g, Sat. Fat: 4.5g, Carbs: 30g, Fiber: 6.5g, Sugars: 2.5g, Protein: 25g, Sodium: 263mg, Chol: 48mg


Since I had already sliced pieces of flank steak grilling wasn’t really an option for me.  Instead I cooked my meat in the same large skillet that I sauted my veggies in.  By cooking the meat this way I also got to use my marinade and it cooked with the meat (any bacteria is killed in cooking) and you end up with a delicious sauce that coats the fajita pieces.  This method takes a little longer but you add a TON more flavor to your meat.

Alternative Preparation:

  1. In a small bowl, whisk together the first 7 ingredients plus 1 tbsp oil. Place the steak in a shallow container and pour the marinade over it.
  2. Refrigerate, covered, for 8 hours or overnight to tenderize meat.

    Add steak and marinade to skillet and cook 20-30 minutes

  3. In a large skillet on high heat add the meat AND the marinade.  Cook the meat and marinade about 20-30 minutes (the cooking time will depend on how much marinade you have).  The marinade will reduce down to a thick creamy type sauce.  Please note that you can also sear the meat in the skillet before adding the marinade.  After searing the meat on both sides add in the marinade and continue to cook until the marinade is reduced down to a creamy sauce.
  4. Remove the meat from the skillet and transfer to a preheated cast iron fajita plate or just a normal plate warmed up in the oven.
  5. In the same skillet that you cooked the meat add the peppers and onions (add in 1 tsp of oil if needed).  Saute the mixture for 3 minutes until the vegetables are tender.  Transfer the cooked veggies to the same plate with the meat.
  6. To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Roll up and ENJOY.


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Guilt Free Spinach Burgers

Apr 19 2011 by | Comments (1)
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Corn, edamame, mushrooms, onions and potatoes.  That is the list of vegetables that my husband eats.  Not. Kidding.  No green leafy veggies of any kind.  Most of the time I sneak veggies into our dinner.  Zucchini in the meatballs and meatloaf and squash in the enchiladas.  I’ve tried sneaking spinach into a number of meals and according to my husband they have not been successful attempts.  Until I made spinach burgers.  Of course I got the “No way am I eating these” when he saw the green patties but I told him he can’t say no until he tries them.  One bite and he was hooked!  The spinach makes the burgers nice and juicy and when cooked you can’t taste it at all.  These are by far one of the best burgers I’ve ever had!  I’m not a fan of hamburger buns so I opted to have my spinach burgers sans bun.  They were perfect on top of some lettuce and dressed up with all my favorite fixings!  Oh, and my kids loved them too – double bonus!



  • 1 pound organic grass fed lean ground beef
  • 1/2 cup onion, finely diced
  • 2 tbsp Dijon mustard
  • 1 tbsp worcestershire sauce
  • 2 clove garlic, minced
  • 3/4 cup spinach puree (see notes)
  • toppings of your choice (optional)
  • 4 Homemade Hamburger Buns (optional)


  1. In a large bowl mix together the first 6 ingredients using your hands (if your mixture is too wet to form a patty add in 1/4 cup of Homemade Breadcrumbs).

    Add all the ingredients to a large bowl and mix together

  2. Using a burger press or your hands, form the mixture into 1/3 inch thick patties.
  3. Following the instructions per your grilling unit, grill the burgers to your desired doneness.
  4. Top with your favorite toppings and ENJOY!

Nutritional Info:

Makes 4 servings.

Serving size 1 spinach burger.

Nutrients per serving:  Calories: 200.5, Cal. from Fat: 82.5, Total Fat: 9g, Sat. Fat: 5g, Carbs: 5.5g, Fiber: 2g, Sugars: 1.5g, Protein: 25g, Sodium: 201.5mg, Chol: 75mg


Any leftover burgers can be stored in an airtight container in the fridge for up to 3 days.

To make the spinach puree simply add fresh spinach to a blender or food processor and process until pureed.  About 4 large handfuls makes 3/4 cup.

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Teriyaki Steak

Apr 14 2011 by | Comments (0)
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Here’s the visual for you.  Imagine 2 dogs fighting over a juicy piece of steak.  Now replace the 2 dogs with myself and my husband and you have a glimpse as to what went down over this teriyaki steak.  Yes, it’s really that good!



  • 1 1/2 pounds organic grass fed flank steak (you can also use skirt steak or top sirloin)
  • 1/3 cup rice wine vinegar
  • 1 tbsp frozen apple juice concentrate (or 3 tbsp apple juice)
  • 1/3 cup low sodium soy sauce or tamari
  • 1 tsp raw honey or coconut nectar
  • 1 tbsp freshly grated ginger


  1. In a glass baking dish combine vinegar, apple juice concentrate, soy sauce, honey and ginger.  Stir well and add steak.  Pierce the steak several times on each side with a knife.  Cover with a lid.

    Place steak in marinade and place in the fridge

  2. Place the marinating steak in the refrigerator for at least 1 hour or up to 48 hours.  The longer the steak marinates the juicier and more flavorful it will be.
  3. Turn the steak over once during marinating.
  4. When ready to cook remove the steak from the marinade and place on a preheated grill.  Follow the directions on your grill and cook the steak to your desired doneness.
  5. After cooking let the steak rest for 10-15 minutes.
  6. Notice the direction of the grain of the steak. You should be able to see the striations in the muscle fibers of the steak. Slice the steak in half, following the grain of the steak so that you are slicing along the grain. (This will make it easier to make cuts across the grain.) Then make thin slices (1/4-inch) against the grain and on a slight diagonal.
  7. Serve with a side of brown rice, green salad or a baked sweet potato.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 198, Cal. from Fat: 42, Total Fat: 4g, Sat. Fat: 2g, Carbs: 1g, Fiber: 0g, Sugars: 1g, Protein: 33g, Sodium: 50mg, Chol: 87.5mg


Any leftover steak can be stored in an airtight container in the fridge for up to 3 days.

Leftover steak is perfect for making Beef and Broccoli or Fried Rice.

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Spring is finally in the air here in the Midwest and warmer weather always gets me in the mood for grilling!  I’m not usually a fan of grilled pork since it tends to be a drier meat and grilling doesn’t do much to add moisture but this recipe worked great!  The caramelized apples and  toasted pecans worked so well with the pork chops that I wish I had bought more of them!  This was a beautiful start to our grilling season!



  • 4 boneless pork loin chops (3/4 to 1 inch thick)
  • 1 tbsp organic pasture butter
  • 1 medium red apple, cored and thinly sliced
  • 1/4 cup chopped pecans
  • 1 tbsp raw coconut crystals or date sugar
  • sea salt and pepper to taste


  1. Sprinkle pork chops with salt and pepper and place them on your grill (see notes for instructions on grilling your chops).

    Add apples to the sizzling butter

  2. In a large skillet, melt butter over medium heat until it sizzles. Add the apples and stir for 2 – 3 minutes.

    Add pecans and sugar to the apples

  3. Reduce heat to medium-low and add the pecans and sugar.  Stir well and continue to cook for another minute. Remove from heat.
  4. Spoon the apple mixture over the grilled pork chops and ENJOY!

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 266, Cal. from Fat: 116.5, Total Fat: 12.5g, Sat. Fat: 4g, Carbs: 9g, Fiber: 1.5g, Sugars: 7g, Protein: 27g, Sodium: 49mg, Chol: 85.5mg


Thick chops need a slower heat to get them cooked without drying them out. What you do want to do however is sear the surface to get them cooking. Preheat your grill as high as it will go (if you are using charcoal, build your fire hotter on one side for searing with a cooler side to finish them off on). Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium (or move the chops to the cooler side of your charcoal grill). Rotate the chops to get your cross hatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting (or close the vents on your charcoal grill).

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Fish Tacos

Mar 09 2011 by | Comments (0)
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When I first heard of fish tacos I thought it must be a mistake. Yuck, who would want fish in a taco? Then I tried one and I was ‘hooked’ (sorry, I couldn’t resist the pun). Once I stopped thinking of a taco as seasoned ground beef, lettuce, tomato and cheese and started thinking best fish sandwich I ever had, my love for fish tacos had begun. I used a mango salsa in this recipe but you can completely change the flavor by using a different topping like guacamole or a spicy tomatilla salsa. Any way you top it will be great. Enjoy!



  • 1 pound halibut, cod or other white fish cut into 4 pieces
  • 4 whole grain flat breads (see preparation), tortilla shells or Homemade Pita Bread
  • 1 cup nappa cabbage, shredded
  • 1/2 cup plus 2 tbsp Sweet Heat Chili Sauce
  • 1 ripe mango, peeled and diced
  • 1/2 an avocado, peeled, pitted and diced
  • 1/4 cup red onion, diced
  • 1 fresno chili, seeded and diced (use less for a milder flavor or you can use a jalapeno for a hotter flavor)
  • 1 tbsp fresh cilantro, minced (or parsley for those who don’t like cilantro-like me)
  • 2 tsp olive oil plus a little for spraying the griddle
  • juice from 1/2 a lemon
  • 1 tsp raw honey or coconut nectar
  • 4 tbsp yogurt (optional)


  1. If using the homemade flatbread follow the instructions for the pizza dough recipe minus the vital wheat gluten.
  2. Separate the dough into golf ball size balls (about 14-16).

    Rolled out dough ready for the grill

  3. Dust your work surface with flour and roll out a ball of dough into a 5 -6 inch round.
  4. Heat a griddle on medium heat.
  5. Place the rolled out dough on the griddle. After about a minute it should begin to bubble. Flip it over and grill the other side for an additional minute. It should just be turning slightly brown in places. When done place on a cooling rack and grill the remaining dough balls.

    Finished flatbread, grilled and ready to fill

  6. Combine the mango, avocado, onion, fresno chili, cilantro or parsley, olive oil, lemon juice and honey in a small bowl. Place in the refrigerator until ready to use.

    Grill halibut until tender and flaky

  7. Spray the griddle used for making the flatbread with olive oil and turn on high heat. Brush the halibut with 2 tbsp chili sauce. Place the halibut on the pan and grill for about 4 minutes on each side (be careful the chili sauce tends to splatter) or until it flakes easily. Break each piece into chunks.
  8. To assemble, place one flatbread on a serving plate. Top with 1/4 cup cabbage, 1/4 of the grilled fish, 1/4 cup mango salsa and 2 tbsp chili sauce. For an additional garnish you can add 1 tbsp yogurt to the taco.

Nutritional Info:

Makes 4 tacos.

Serving size 1 taco.

Nutrients per serving:  Calories: 368.5, Cal. from Fat: 94.5, Total Fat: 11g, Sat. Fat: 1g, Carbs: 39g, Fiber: 7.5g, Sugars: 12g, Protein: 30.5g, Sodium: 207mg, Chol: 33.5mg


Once assembled these tacos need to be eaten right away.  You can store the extra fish in an airtight container and simply assemble the tacos again when you are ready to serve.


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