Thursday Night Menu: Tropical Nights Edition

Had a little trouble deciding what to post tonight. We’ve been pretty busy at work and we are all a bit tired, when I asked the guys what I should post, ordering pizza instead of cooking won out.  I pulled three different menus before I decided on a little taste of Sanibel Island. I like the fresh flavors in this menu and I really enjoy tuna and swordfish. The Butter Pecan Turtle Bars are as decadent as they sound, and a breeze to make. You’ll see the Chunky Vegetable Soup recipe later this week and next Thursday I’ll post the other menu I pulled (you’ll just have to wait and see what that is). We had the most amazing rain shower last night; it was like the skies just opened up and poured water from a bucket for about ½ hour. The rest of the night was a steady rain with thunder and lightning, great sleeping weather. Spring has definitely arrived and recipes will begin to reflect that. JeffreyW is further south than I am, so his photos have made me long for warm weather and green things. If you haven’t seen his wonderful slideshows, check them out when you have time.

On the board tonight:

1. Fish Tacos
2. Black Bean Tropical Salad
3. Butter Pecan Turtle Bars

Fish Tacos

• 1 large mango, peeled & chopped
• ½ large tomato, chopped
• 1 small cucumber, chopped
• ¼ cup chopped fresh cilantro
• 3 green onions, chopped
• 1 jalapeño, chopped
• 2 tbsp limejuice
• 8 taco size flour tortillas
• 1 lb halibut, swordfish or tuna, 1” thick
• ½ tsp Jamaican jerk seasoning
• 2 cups shredded lettuce

bowl, foil, platter

Combine mango, tomato, cucumber, cilantro, green onion, jalapeno in bowl. Toss with 1 tbsp limejuice and set aside.  Wrap tortillas in foil and warm in the oven or on the grill (keep away from coals) Drizzle remaining limejuice over fish, sprinkle with jerk and grill or broil for 5 to 9 minutes, until fish flakes easily. Cut fish into chunks, fill each tortilla with 1/8 of the fish, fruit mixture and lettuce. Serves 4

Black Bean Tropical Salad

• 1 red pepper
• 1 yellow pepper
• 1 avocado, cubed*
• 1 to 2 jalapeños
• ½ large tomato, chopped
• ½ head red leaf lettuce, washed
• 14 oz can black beans, drained

serving bowl

Seed & slice peppers & jalapenos. Add everything to serving bowl and toss with dressing.

*easiest way to slice an avocado is to cut in half, remove pit, cut cubes with a knife, then scoop out.

Dressing:

• 3 tbsp lemon juice
• 2 tbsp limejuice
• ¼ cup light olive oil
• ¼ tsp crushed garlic

In jar or mixing cup, mix all ingredients together well.

Butter Pecan Turtle Bars

• 2 cups unbleached flour
• ¾ cup brown sugar, packed
• ½ cup butter, softened
• 1 ½ cups pecan halves

Topping:

• ½ cup brown sugar, packed
• 2/3 cup butter
• 12 oz milk chocolate chips

well oiled 9×13 baking dish, bowl, saucepan

Combine flour, brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of pan. Sprinkle pecan halves over the unbaked crust.

Topping: In small saucepan, combine brown sugar & butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle caramel over pecans and crust. Bake at 350° for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting.

Shopping List:

• 1 large mango
• 1 large tomato
• 1 small cucumber
• 1 bunch cilantro
• 3 green onions
• 3 jalapeños
• 8 taco size flour tortillas
• 1 lb halibut, swordfish or tuna, 1” thick
• 1 head red lettuce
• 1 red pepper
• 1 yellow pepper
• 1 avocado
• 14 oz can black beans, drained
• 2 cups unbleached flour
• 2 cups brown sugar
• 2 sticks of butter
• 1 ½ cups pecan halves
• 12 oz milk chocolate chips

Also: lemon juice, limejuice, Jamaican jerk seasoning, light olive oil, crushed garlic