Fish Steak with Tomatoes




  • 1 pound halibut or cod steaks, boned and cut into 1 inch cubes

  • 1 medium lime, juiced

  • black pepper

  • 4 large tomatoes, diced

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • oil

  • 2 tablespoons cilantro, chopped





  • In a small bowl, combine fish, 1 tablespoon lime juice and black pepper. Stir to coat and marinate for at least 15 to 20 minutes.

  • In a skillet, heat oil over high heat. Add fish and cook for 2 to 3 minutes or until lightly browned. Reduce heat to medium, cook for about 5 minutes or until fish begins to flake when tested with fork. Remove fish and set aside.

  • Add tomato, onion and garlic to skillet. Cook and stir for about 3 minutes or until onions are soft.

  • Return fish to skillet, cook and stir for 2 minutes. Add remaining lime juice and cilantro, stir and remove from heat.

Chicken Fajitas




  • 1 pound chicken tenders or boneless chicken breast, cut into ¼ inch thick strip.

  • 2 lime, juiced

  • 5 cloves garlic, minced

  • oil

  • 1 red bell pepper, sliced into strip

  • 1 green bell pepper, sliced into strip

  • 1 medium onion, sliced

  • ½ teaspoon ground cumin

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 3 tablespoon sour cream

  • flour tortillas, warmed




  • In a medium bowl, combine chicken, lime juice and half of garlic, toss to coat. Marinate in the refrigerator for 30 minutes.

  • Heat oil over medium heat. Add chicken mixture, cook for 5 to 7 minutes or until browned and no longer pink inside. Remove chicken from skillet and set aside.

  • Add bell peppers, onion and remaining garlic and cook for about 5 minutes or until tender.

  • Add cumin, salt and pepper. Add chicken and cook for about 2 minutes.

  • To serve, spread sour cream evenly on one side of each tortilla. Add chicken and bell pepper mixture over sour cream then roll up tortillas.

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