Fish tacos and grilled veggies

Had book club last night, and I promised everyone that I'd post the recipes...so here they are. I LOVE fish tacos, and these ones are very different than any I've ever had. No cabbage and not fried. Now don't get me wrong, I love the deep fried ones with the cabbage, cilantro and stuff. Parilla Grill has my absolute favourites. Anyway, these are different...but just as yummy, right guys? :)

Anaheim Fish Tacos

• 1 tsp oil
• 2 Anaheim chili pepper, chopped
• 1 leek
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 cup chicken broth
• 2 large tomatoes, diced
• 2 tbs ground cumin
• 1.5 lbs halibut fillets
• 2 limes
• 12 corn or flour tortillas

1. Heat the oil in a large skillet over medium heat and saute the chili, leek and garlic until tender and lightly browned. Season with salt and pepper.
2. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low.
3. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15-20 minutes until the halibut is easily flaked with a fork.
4. Serve with sour cream, lime, cilantro, authentic Mexican cheese (or any kind!), salsa and avocado slices and warm tortillas.

Grilled Vegetables

For the marination and drizzle (makes about 2 cups)

• 1 cup olive oil
• 1 tbs lemon juice
• 2 tsp minced garlic or roasted garlic puree
• 1/4 cup balsamic vinegar
• 1/3 cup champagne vinegar (tonight I used a orange muscat champagne vinegar, YUM!)
• 2 tbs Dijon

1. Mix all ingredients well. Can be refrigerated for up to 7 days.

For the vegetables (suggestions! Use whatever you want)

• yellow, orange and red peppers
• onions
• yellow squash
• mushrooms
• asparagus
• zucchini

So...there you go! Two super yummy recipes. Enjoy! :)