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Everyday Dinner

Blackened Fish Tacos with Creamy Coleslaw & Pineapple Salsa

A Vibrant, Fresh Entree to be enjoyed al fresco
Filed Under > 30 Minute Meals

Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa recipe on Waiting on MarthaBlackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa #recipe on Waiting on Martha 

I love fish tacos.  Whenever I’m at a restaurant I typically beeline for any type of fresh, spicy, blackened fish tacos.   But fish tacos was one of those recipes I hadn’t tried at home.  So recently when I was whipping up Mexican night I decided to give them a go, and I’m so glad I did.

The creamy coleslaw balances and cools off the warm Mahi Mahi and spicy jalapeños.  And the fresh pineapple adds a fruity tang to the blackened seasoning, peppers and salsa.  I mean I’m drooling just thinking about it as I type this!   And they’re on the healthier side which is always a plus.  

In all of my favorite recipes, I always seem to find a marriage of cool to hot, crunchy to creamy, spicy to sweet.  And my blackened fish tacos with Mahi Mahi hit a home run on all of the above.  

When you’re making this at home, keep in mind that you can use any light or white fish.  I always approach cooking seafood by picking out what is wild caught, sustainable and in-stock at Whole Foods or my local grocery store.  With this recipe, I could have done grouper, halibut, etc.  And especially when you’re blackening and seasoning fish, you can use any type of white fish.  You just don’t want to use a fishy-fish like salmon. 

This recipe seems like something spotted on a restaurant patio, but I assure you it’s so easy.  Don’t be overwhelmed!  This vibrant, fresh and summery mixture of flavors is just the thing to cool you down after a long day in the sun.  I mean they just taste like summer!  Truly, MKR

P.S. Let’s talk about tortillas really quickly; I always warm them on the stovetop, turning on the flame to crisp them up. But I’m careful to watch them as they can burn if they catch fire…ha!  I flip them once or twice and get a nice warmed, slightly crispy tortilla.  Cold tortillas just make sad tacos in my opinion. xo 

Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa
Serves 2
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 Mahi Mahi or white fish, fresh, wild caught filets
  2. 2 cups coleslaw
  3. 1 Jalepeno thinly sliced
  4. pineapple salsa (I buy mine from wholefoods. If they don't have it simply chop up pineapple, add a few squeezes of lime & a bit of chopped cilantro
  5. cilantro for garnish
  6. flour or corn tortillas
  7. limes for garnish
  8. additional salsa for garnish
  9. blackening seasoning
Instructions
  1. sprinkle both sides of the fish with with blackening seasoning, go ahead an be liberal with the seasoning.
  2. In a lightly oiled/greased sauté pan cook the fish until cooked through. 8-10 minutes.
  3. Remove the fish, and build your tacos!
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

Sheet Pan Shrimp with Caramelized Citrus & Vegetables

A Vibrant 30-Minute Meal to Impress
Filed Under > 30 Minute Meals

Sheet pan shrimp recipe with caramelized citrus, carrots, onions and broccolini recipe on Waiting on Martha
Sheet pan shrimp recipe with caramelized citrus, carrots, onions and broccolini | Waiting on Martha

Today’s sheet pan shrimp recipe is light, vibrant, fresh, and most importantly easy!  It’s what I like to consider as the perfect meal for summer entertaining because it really is beyond simple to make, and absolutely stunning when served. 

Thanks to the insane popularity of our sheet pan salmon recipe, I was inspired to take another swing at the simple one-sheet-pan method.  This time with my favorite seafood shrimp, glazed in a citrus teriyaki with sweet and tender carrots, red onions and broccolini all atop a bed of vibrant citrus.  

For this sheet pan shrimp recipe the citrus is really the secret to this dish’s success.  It caramelizes beautifully in the oven, giving everything on the sheet pan a wonderful flavor and layer of natural sugar crystallization. Here I used blood oranges, oranges, limes, and grapefruit.  But the beauty of citrus fruits is that they all work together so well, so feel free to use whatever your heart desires on your sheet pan!

And another plus with using citrus: it allows easier cleanup because it prevents sticking.  You’ll still want to spray the pan, even if it’s a nonstick version, but you won’t need parchment paper.  

When trying this sheet pan shrimp recipe at home, remember that shrimp cook fast.  I actually roasted my carrots and onions first over the citrus for about 10-15 minutes on the sheet pan before adding the shrimp and broccolini.  Keep this in mind if you also prefer your carrots and onions to be tender and caramelized, though you can also cook the entire sheet pan with everything at the same time if preferred on the crunchy side. 

All in all, this dish can easily be made in under 30 minutes if you don’t personally deveining the shrimp. That step does take some time; I believe in doing it yourself because it’ll be done more thoroughly, but you can absolutely get them deveined at the seafood counter at the store too.  At least the lovelies at Whole Foods always devein when asked.

So voila, friends!  This sheet pan shrimp recipe is super simple, super impressive and absolutely delectable for a night entertaining al fresco.  Enjoy!  Truly, MKR 

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Sheet Pan Shrimp with Caramelized Citrus, Carrots, Onions, & Broccolini
Serves 2
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 pound fresh, wild shrimp peeled and deveined
  2. 2 red onions, cut into quarters
  3. Broccolini
  4. Carrots
  5. Mixed Citrus thickly sliced, enough to cover the pan (oranges, blood oranges, limes, grapefruit, or blood oranges)
  6. Citrus Teriyaki Sauce
  7. Salt & Pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover a sprayed sheet pan with citrus and place the onions and carrots on top, spaced out. Brush with Teriyaki Sauce and add a bit of salt and pepper. Cook for about 10 minutes.
  3. Remove from the oven and add the shrimp and broccolini, brush with Teriuaki Sauce and a bit of salt and pepper. Place back in the oven and cook for an additional 10 minutes or until the shrimp is cooked through.
  4. Remove from the oven and enjoy.
Waiting on Martha http://waitingonmartha.com/

  

Photography, Rustic White for Waiting on Martha

A Classic Red Wine Braised Pot Roast

Revisiting a Simple One-Pot Meal That I Have Truly Missed
Filed Under > Everyday Dinner

Red Wine Braised Pot Roast, Waiting On Martha

As I’m eating meat again, after being a vegetarian for 6 years, I’ve realized there are a lot of recipes that sort of have a sentimental, nostalgic memory tied to them.  Recipes that when making the transition back to carnivore I couldn’t wait to make again.  Pot roast is one of those nostalgic recipes.  It’s a comforting dish that I had truly missed, and was excited to return to. 

But pot roast is pot roast; if-it’s-not-broken-don’t-fix-it right?  That being said, I knew if I made it again that I did want to try kicking it up a notch.  See in the past, I would always just throw the chuck roast into a crock pot with a few simple ingredients.  Easy breezy and classic.  But as I did a little recipe researching, I decided that I wanted to do a red wine braised pot roast with my favorite Dutch oven.  Just like with the crockpot, this new way would still be a one-pot meal, and honestly just as simple.

The red wine and braising technique adds another depth of flavor that was almost too good to be true.  It cooked the cut of meat for the perfect amount of time; it was so tender that it fell off my fork.  The braising crisps the outside on a high heat, while cooking the center at a lower heat to make it just right.  And like all of my recipes, I went heavy on the garlic and onion, which paired perfectly with the red wine and fresh thyme.  In the end you still had everything you love about a classic pot roast, just with a bit more bite if you will.  

Plus another reason to love this red wine braised pot roast; it’s one of those recipes you could eat off for days, which is always a bonus in my book.  My dad loves to make cold pot roast sandwiches the next day with white bread and mustard…may be as good, if not better, than the meal the night before!  Truly, MKR

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Red Wine Braised Pot Roast

Ingredients

  • 1 teaspoon olive oil
  • 1 (3-pound) boneless chuck roast, trimmed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped onions in quarters
  • 1 cup dry red wine
  • 4 thyme sprigs
  • 3 garlic cloves, chopped
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 bay leaf
  • 4 large carrots, peeled and cut diagonally into 1-inch pieces
  • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • Fresh thyme leaves (optional)

Instructions

  1. Preheat oven to 350º.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
  3. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
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Photography, Rustic White for Waiting on Martha

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