Recipes for Summer Outdoor Entertaining

by

Behind the Page

A little something savory and something sweet to add to your summer party menu, courtesy of Michael Caudill and Catering by Table 50.

Fish Tacos

Makes 6 servings

Ingredients:

  • 6 to 8 flour tortillas or taco shells

For the fish marinade:

  • 1 lb. white fish (mahi mahi, grouper, cod)
  • 4 tbsp fresh cilantro, chopped
  • juice of 1 lime
  • 1 tbsp chili powder
  • 1 jalapeno, chopped (ribs and seeds removed)
  • 2 oz vegetable oil

For the tomato "salsa":

  • 1 tbsp oil
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1-2 jalapenos, chopped
  • 1 tbsp oregano
  • 2 tbsp hot sauce
  • 4 ripe tomatoes, chopped
  • juice of 1 lime
  • salt and pepper

Additional garnishes (optional):

  • sour cream
  • sliced cabbage
  • sliced onion
  • cilantro
  • sliced green onions

Directions:

  1. Whisk all fish marinade ingredients (excluding fish) together and pour over fish. Let stand 25 minutes.
  2. Meanwhile, to make the tomato salsa, heat 1 tbsp oil in pan, add red onions and jalapeno and cook 15 minutes. Puree the mixture in a blender or food processor. Return mixture to pan and simmer an additional 20 minutes. Add the lime juice, hot sauce, oregano and cilantro. Season with salt and pepper.
  3. Grill fish to desired doneness. Let stand for 5 minutes and then flake apart using a fork.
  4. Assemble tacos: add marinated fish to flour tortillas or taco shells and top with tomato salsa. Garnish as desired.

Cream Cheese Cookies with Lime and Blueberries

Ingredients:

  • 8 oz dried blueberries
  • 1 tbsp lime zest
  • 2 sticks unsalted butter, room temperature
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 2 cups flour
  • 2 egg yolks
  • 1 cup confectioners sugar

For the lime icing:

  • 2 tbsp lime juice
  • 3/4 cup confectioners sugar
  • pinch of salt
  • 4 oz cream cheese, softened

Directions:

  1. Preheat oven to 350 degrees F.
  2. Using a small pan, combine cream cheese and sugar. Simmer, stirring constantly, until thick, about 5 minutes. Transfer to a container and let cool completely.
  3. Place parchment paper on 2 or 3 baking sheets. Using a bowl, mix the baking soda, salt and flour.
  4. In a mixer with a paddle, mix or cream the butter with the confectioners sugar. Add the lime zest and mix, scraping down the sides.
  5. Add the egg yolks one at a time, mixing well between. Add the cream cheese mixture, scraping down the sides and mixing well.
  6. Add the flour mixture.
  7. Add the dried blueberries and mix.
  8. Portion the cookie dough into 2 tbsp portions placed apart on baking sheets.
  9. Bake 15-20 minutes until browned on the bottom.
  10. Cool cookies completely before icing.