How To Make Perfect Fish Tacos with sauce (Quick and Easy Recipe)

I remember the first time we heard of fish tacos. My wife and I both thought, yuk, that doesn't sound good at all! So I didn't even think about trying one for quite some time. But then we moved to San Diego, where because of the close proximity to Baja California, they are quite popular. Since we were now living in "America's Finest City" where fish tacos were a staple, we thought we should at least give them a try. To our surprise, we were immediately hooked! Then I discovered there were many variations on these delicacies. The most common tacos were stuffed with a fish fillet or stick, but there were plenty of other varieties, some of which even included shrimp and lobster. Now, who could turn down a taco stuffed with succulent lobster meat?

As I tried some of the different varieties my gears started turning. Since I've always liked to cook and try new recipes I was sure I could figure out how to make these delights and serve them to the family. Though I don't mind spending some time in the kitchen whipping up a big meal, with nine children it is often important to try and have something quick and easy up your sleeve. So, after sampling various tacos I've come up with a fairly quick and easy version of my own. 

Components:

First, you need tortillas. These should be corn if you want to be traditional. I've tried fish tacos in flour tortillas and while they were OK, they just didn't taste quite as good. Secondly, you need some fish. Usually a fish fillet of some sort will suffice. A purist would say you need to get a fresh fillet of fish and either grill, bake or fry it. I generally just get ready-made fish fillets or fish sticks from my local grocery store as it makes the preparation time a lot quicker. Thirdly, there is the sauce. There are many variations but I've come up with a quick and easy sauce that uses mayonnaise and ketchup as a base. Lastly, you need shredded cabbage and some limes. Some use other items to "dress" their taco but cabbage seems to be the most common. You could shred some carrots in with the cabbage if you like.

So, here are your ingredients...

Ingredients:

• 12 Corn Tortillas
• 12 Fish Fillets/Sticks

Sauce

2 Cups Mayonnaise
1/2 Cup Ketchup
1/2 Bunch of Cilantro (add more if you like cilantro)
1 Tablespoon Garlic Powder (Alternatively use garlic granules or freshly chopped garlic)
1 Medium Lime

Topping

1/2 Head Cabbage
Fresh Lime Slices

preparation:

And this is how you will prepare it...

First, make the sauce. I usually use a food processor to mix the sauce but you could just as easily do it all by hand. Put the cilantro in the food processor and chop. Next put the mayonnaise, ketchup, garlic powder, and the juice of one lime in the food processor and blend. Remove the sauce to a properly sized bowl and place it in the refrigerator. Next, shred the cabbage. You can either clean the food processor first or just shred it in right over the remains of the sauce. Besides, it is going to be mixed with the sauce anyway. Put the shredded cabbage in the refrigerator. Then, cook the fish by either baking, frying, or grilling. Lastly, heat the tortillas. You can either do this traditionally by cooking them in a frying pan with a little oil OR just pop them in the microwave. You could, of course, heat the tortillas and cook the fish at the same time in order to speed up the process.

We're getting to the good part now...you now get to make the taco and then you get to enjoy. 

Place the fish, tortillas, sauce, cabbage, and limes on a counter. Usually, because of the size of our family, we just let everyone make their own as there are so many ways to do it...some like to put the sauce on first, others like to put it towards the top. It's really just a matter of preference. 

I digress, basically, put a tortilla flat on a plate, put the fish on top of it, followed by sauce and then the salad. Some folks like to add pico de gallo or salsa to this as well. The last step in the taco make is to sprinkle some juice from a lime slice on top, this adds a lot to the overall flavor.

Give these tacos a try and you won't be disappointed. We always find that just one of these Baja California Treats is just not enough!

Enjoy!

 If you’ve tried this recipe, let us know what you think in the comments below.

RECIPES

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Keto Desserts recipes: Easy Keto Pancakes Recipe "vegan" (2020)

With veganism becoming increasingly popular nowadays, many folks on the vegan diet are in desperate need of quick and easy vegan recipes to accommodate their busy lifestyle. Fortunately over the past couple of decades an abundance of vegan recipe ideas and information has emerged to cater to the needs of this ever-growing veganism lifestyle. Below are some quick and easy vegan recipe ideas for your breakfast, about Keto Desserts and Keto Breads.

The keto Dessert pancakes can be delicious, nutritious, and quick and easy to prepare! That's right, you don't have to feel unhappy and deprived when you eat your vegan breakfast - there are so many tasty options that you can choose from! Below are some healthy and easy recipes and food ideas that you can make for your own vegan breakfasts in the mornings! How wonderful that such a delicious indulgence is possible on the keto diet.

How to make keto Dessert pancakes:

You’ll only need a few simple ingredients to make these keto pancakes.

Ingredients:

for 3 servings

110g (4 oz) flour
1 tablespoon baking powder
2 tablespoons organic sugar
2 large eggs
1 tablespoon oil
300 ml (1/2 pint) non-dairy milk
1 teaspoon vanilla
Pinch of salt

preparation:

Making the Pancake Batter:

Sift the flour and salt into a mixing bowl, making a pile in the middle, like a very small mountain. Then use a spoon to make a crater in the middle. Break the eggs into the crater and then mix this with a spoon, when the flour is blended into the eggs you can start using an electric whisk if you have one, or a handheld whisk if you are going the manual labor route, gradually add the milk. Mixing the eggs gently before going electric prevents flour going all over the place.

Whizz the whisk until the flour, eggs, and milk has made a smooth runny batter.

Pouring out the Perfect Pancake:

Now you can get out your frying pan and a ladle. It might take some experimentation, but an average size ladle generally makes a good measuring device for a good pancake. So after putting just a small drop of oil in the pan and smearing that about as the stove heats the pan, you can drop in a ladle full of pancake batter. Drop it into the middle and then work the pan in your wrist so that the batter spreads around the pan evenly. Place the pan back onto the stove and wait for a minute or so and you should be able to see when the top of the pancake gets a bit firmer and does not look all batter-like, then you can use a spatula to gently work the pancake loose around the edges and flip it over. The other side of the pancake needs less time, just enough to lightly brown it.

How to Flip a Pancake:

Pancake flipping is a skill that is not too tricky to develop, yet is mighty impressive. First of all, follow the instructions above (poring out the perfect pancake) until you reach the part where you loosen the edges of the pancake with a spatula. (This loosening might not even be necessary for some non-stick pans.)

Now, when the pancake is loosened and you can slide it around in the pan by shaking your wrist from side to side, you want to maneuver the pancake to the far end of the pan (the end away from the handle.) So the pan will be angled downward away from you.

Next you give a swift flick of the wrist, shooting the pancake into a somersault. Use your hand-eye-coordination to catch it again. You might suffer one or two pancake casualties, but you'll pick up the knack soon enough. With just a few practice tosses you can go from a little baby flip to a massively impressive triple flip that scrapes the ceiling and earns a cheer from the children. A dad making pancakes in this way is well fun for little ones.

You can also hunt for some delicious healthy vegan cake recipes, muffin recipes, or vegan slice recipes - which you can eat for breakfast if you fancy! You can find so many recipes online nowadays, so you should have no trouble finding some really delicious vegan cake and muffin recipes. There's nothing better than enjoying a nice slab of cake and a cup of coffee for breakfast - not every day of course, but just sometimes. It really makes life so good.

Your Guide to Baking Grain-Free, Low-Carb BreadIncluding 35+ Keto-Friendly Bread RecipesWith 5g Net Carbs or Less! 

RELATED POST:

Delicious Banana Bread Recipe With Lemon Drizzle - Gluten Free "Easiest Recipe"

VEGAN

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How To Cook Lobster Tails: The Best Easy Lobster Tail Recipe

Lobster tails are considered to be a delicacy by food connoisseurs all over the world. Seafood is still a favorite food with many people and in them, lobsters are a hot favorite. There are varieties of dishes that can be cooked up with lobster. The best part is that it can be cooked in a simple way as well as in a spicy way. All the preparations are delicious and have their own flavor and zing. Cook up a nice lobster recipe and surprise your loved one with it.

There are some readily cook-able recipes of popular seafood globally. You can amaze your guests by preparing stuffed lobster tails and are sure to win accolades and loads of appreciation for your culinary skills. For preparing this recipe you will require the following ingredients:

Ingredients:

• 4 lobster tails
• 4 oz crab meat
• 2/3 cup mushrooms, sliced
• 4 oz scallops
• 4 oz shrimp
• 2 Tbsp butter
• 1/4 cup dry white wine
• Dash of paprika
• 3 Tbsp flour
• 5 cups of milk
• 2 Tbsp brandy
• 1/3 cup fresh parmesan cheese, grated

preparation:

The procedure for preparing stuffed lobster tails is as follows:

• Take the lobster tails and remove the meat from them. Keep the shells aside. Cut the tails into small bite-size pieces.
• Take the butter and melt it in a frying pan. Add the crab meat, the shrimps, scallops and the lobster meat to the butter. Sauté this to about 2 minutes. Next, add mushrooms. Constantly stir this mixture of seafood and continue to cook the thing till the shrimps turn pink in color. Now remove the entire thing from the heat.
• The next step is an interesting one and you should be extra careful in doing this. Pour some brandy over the mixture of seafood and light it up with a lighter. After the flame goes out, keep the dish aside.
• Melt some butter again and put in some paprika and flour in the butter and stir well. Cook this mixture for about 2 minutes. To this keep on adding milk and stir till the mixture thickens. Mix some wine and stir again.
• Pour this sauce over the seafood mixture. This mixture is put into the shell of the lobster and some cheese is put on the shell. Broil the lobster tails in the oven until it turns golden in color.

Serve the stuffed lobster tails hot and see how your guests appreciate this wonderful recipe. Garnish the thing with some fresh onions, lime, and coriander leaves. You can also do a part of the seafood recipe in front of your guests only, especially the part where you pour brandy and light up the vessel with the seafood mixture. They will be amazed to see something like that done in a home. However, you must be extra careful in doing that since the flames of the fire reach a good height and can be dangerous if not handled properly.

Nutrition Facts:

Per Serving: 313 calories; 25.8 g fat; 3.3 g carbohydrates; 18.1 g protein; 129 mg cholesterol; 590 mg sodium.

RELATED POST:
-Famous Red Lobster Shrimp Scampi Recipe - A Classic!
-Italian Recipes (Fishes): Fish With Capers ,Cod with Garlic

SEAFOOD

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Delicious Banana Bread Recipe With Lemon Drizzle - Gluten Free "Easiest Recipe"

Bread is one of the most eaten forms of food in the whole world and Banana bread is one of the most famous varieties. Banana bread as the word implies, has bananas in it. It is usually moist, sweet, and has a cake-like texture. It is considered a quick bread because it is easy and fast to prepare, just combine all the ingredients, mix them, and "Viola!" it is ready to be baked. No one really knows where the banana bread originated or who invented it, but people speculate that it was created in the 18th century by housewives who were trying out the different uses of pearlash. During the 1960s when home baking was revived, banana bread suddenly became very popular. 

Gluten-free bread recipe taste different from regular bread recipes because of the taste of the flours used to make them. When preparing gluten-free bread recipes, make sure you check the packaging of every ingredient to ensure that they are all gluten-free. Especially for people who are allergic to gluten. Here's a delicious for gluten-free banana bread recipe with lemon drizzle, which tastes the same as regular bread.

Here's all the ingredients you will need to make this delicious recipe:

Ingredients:

• 2 cups of rice flour, or a mix of 1 cup of rice flour with 1 cup of buckwheat flour
• 1 large tablespoon of freshly squeezed lemon juice
• 4 tablespoons of icing sugar to make the lemon drizzle
• 1 cup of unsalted butter or margarine
• 3 tablespoons of baking soda
• 4 large eggs
• 1 ¼ cups of sugar
• 2 tablespoons of unsalted butter (this is separate from the butter used for the bread)
• 3 large bananas
• ½ teaspoon of salt

preparation:

- The first step is to preheat the oven to 350°F. This will save you time later.

- Mash the bananas (you can use a blender) and set aside.

- In a deep bowl, beat the butter and sugar together to get a fluffy mix.

- Add the mashed bananas to the fluffy mix and blend.

- Break the eggs in, one by one, and fold well after each addition.

- In a separate bowl, mix the rice flour, baking powder, and salt.

- Add this to the prepared banana and egg mix.

- Mix well and check for any lumps. Lumps in the loaf will lead to the bread being cooked unevenly.

- Grease a bread loaf tin with butter. Coat evenly on all sides.

- Dust a fine layer of rice flour on the butter to prevent the bread mix from sticking to the tin. -This will also give the bread loaf a crusty outer covering.

- Pour the bread mix in the loaf tin and spread evenly.

- Let the bread bake in the preheated oven for about 1-1½ hours or until the top of the bread is firm to touch.

- Take the bread out of the oven and let it cool for 10 minutes.

- Mix the icing sugar with the freshly squeezed lemon juice to make the lemon drizzle.

- Drizzle over the top of the bread loaf and let the bread cool completely.

- Gently remove the bread from the tin and cut in slices to serve.

- This bread can be stored in an airtight container for up to 2 weeks.

You will need to bake this cake for about 50 minutes, but do not forget to keep an eye on it! Always check if you can poke the center with a toothpick or knife and if nothing sticks to it, then you are all set!

That's all it takes to make a delicious Gluten-free banana bread recipe to share with your friends and family. These simple recipes for bread are great for Celiac's (gluten intolerance).

VEGAN

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Wonderful White Chocolate Cheesecake Recipe : Hidden White Chocolate Cheesecake "Easy Recipe"

Wonderful White Chocolate Cheesecake Recipe - Hidden White Chocolate Cheesecake

This white chocolate cheesecake is a great blend between a plain cheesecake and a chocolate cheesecake. It is not too rich but sweet enough to keep you interested. This is another recipe that my grandma taught me to make as we worked together in her kitchen. Every time I make this recipe.

This cheesecake, similar to many of the others, is great for easy entertaining, extravagant parties, or everyday enjoyment. It presents itself beautifully! Like most cheesecakes, it takes a while to make but the result will be well worth the wait. With this recipe, it's a lot of fun to experiment with different sauces to drizzle over the top of the cake, although my favorite has always been chocolate.

If your family is anything like mine, this white chocolate cheesecake will only last a couple of days because it is so delicious; lucky for you it can serve up to 20 people!

This Hidden White Chocolate Cheesecake is not only delicious but is super easy to make and only takes about 20 minutes of prep time. This easy delight is sure to both please and make your dessert the hit of any get-together and will have your friends and family clamoring around asking how you had the time to such a scrumptious dessert.

YIELD: 20 slices

Ingredients:

1/2 cup butter

2 cups vanilla wafers, crushed

1 oz. white chocolate, grated

1/2 cup sugar; divided

5- 8 oz. cream cheese

3 tablespoons crème de cassis

1/8 teaspoon salt

4 large eggs and 2 large egg yolks

4 oz. white chocolate, and shaved

2 cups sour cream

1 teaspoon almond extract

preparation:

Crust:

Melt butter in a saucepan on low heat, add wafer crumbs, white chocolate, and 1/4 cup sugar. Blend well. Press on two sides and bottom of 9-inch springform pan.

Filling:

Combine cream cheese and ¼ cup sugar and beat with mixer until soft. Add crème de Cassis and salt and continue beating. Add eggs slowly, one at a time, on low speed. Do not overbeat. Fold in white chocolate. Pour mixture into prepared pan and bake at 350° for 60 minutes or until lightly browned and firm in the middle. Let stand for 10 minutes.

Topping:

Combine sour cream, sugar, and almond extract and blend until smooth. Spread over top of the cake and bake 10 minutes more at 350°.

Traditionally, cheesecakes are served cold so go ahead and put your new white chocolate cheesecake into the refrigerator. Chill for at least four hours before serving.

Once the chilling time has passed, be sure to remove the cheesecake from the fridge and let it sit on the counter for about ten minutes prior to slicing. It just makes it a little easier to slice if it is not so cold.

I know you can hardly wait, so go ahead, choose your prettiest plate, and cut that first perfect slice. Then take the time to sit down, put up your feet, and enjoy a little taste of heaven on earth as you sink your teeth into the scrumptious Wonderful White Chocolate Cheesecake Recipe. Yummy!

DESSERT

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Pavlova Cake Recipe: How To Make A Perfect Pavlova Easy?

 How To Make A Perfect Pavlova Easy?

It is said in 1935, Herbert Sachse, chef at the Hotel Esplanade in Perth, created this popular dessert to honor the visit of Russian ballerina, Anna Pavlova.

Meringues can be tricky, so it is important to start with clean, dry utensils. If the meringue cracks, fill in cracks with extra whipping cream.

for me, it is the perfect dessert. A pavlova is heavenly any time of the year, but especially welcome in summer when there's an abundance of soft fruit about.

Yet considering pavlova is made from just a few ingredients, it's surprisingly easy to get wrong. Common complaints range from being too dry or not dry enough, or the sugar leaks out or beads on top.

So if your idea of the perfect meringue is a crisp, chewy outer casing with a soft, fluffy marshmallowy middle, just follow these simple rules and get fantastic results that work like a dream every time.

THE RULES:

1. Think SLOW & LOW (cook slowly at a low temperature)

2. Weigh the egg whites and use an equal quantity of sugar.

3. Whisk the egg whites until they form soft peaks. For best results use a mixer or handheld electric whisk and add the sugar a tablespoon at a time with the motor running.

4. Now add a sprinkling of cornflour and lemon juice or white wine vinegar (normally a teaspoon of each is all you need.)

5. Continue whisking until the meringue is glossy and resembles shaving foam.

6. Cook the meringue in a low oven. It's ready when the outside forms a crust and it peels away easily from the paper. Leave to cool down in the oven until cold.

7. Top with softly whipped cream and fruit. Strawberries and raspberries are always popular (and frozen berries work well if fresh aren't in season.) Thinly sliced kiwi fruit tastes as good as it looks or for something more exotic try mango and passion fruit.

I guarantee once you discover just how foolproof this recipe is, you'll be churning out pavlova's like there's no tomorrow.

Pavlova Cake Dessert Recipe

Serves 6 Personnes

Ingredients:

4 egg whites (weigh them first)

Now add some weight of caster sugar

1 tbsp icing sugar

1 tsp cornflour

1 tsp lemon juice or white wine vinegar

1 tsp vanilla extract (optional)

300ml double cream

350g soft fruits

Equipment:

•  Electric mixer
• Greaseproof paper
• Spatula
• Tablespoon & teaspoon

preparation:

Preheat oven to the lowest setting. 100C/200F/ Gas ¼

Whisk the egg whites until they form soft peaks. Now add the caster sugar a tablespoon at a time, whilst you continue to whisk.

Now add a teaspoon each of cornflour, lemon juice, vanilla extract (if using) followed by the sieved icing sugar and continue whisking until the mixture is glossy white and resembles shaving foam.

Dab a blob of meringue onto each corner of the baking sheet, lay a sheet of greaseproof paper on top, pressing the corners into the meringue blobs to secure the paper and prevent it from moving about.

Spoon the meringue mixture onto the greaseproof paper and mound it into a circular shape about 20 cm in diameter, piling up the meringue mixture until it's approximately 5cm high.

Place on the bottom oven shelf and leave to bake slowly for 2½ -3 hours. The meringue is cooked when it forms a crust on the outside and can be easily peeled away from the greaseproof paper.

At this point, turn out the oven and leave the meringue inside to cool and dry out - preferably overnight.

When you're ready to serve whip the cream to soft peaks and spread with a spatula over the meringue. Scatter the berries over the top and serve.

DESSERT

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How to Make a Perfect Michelada Beer?

 The Perfect Michelada Drink Recipe

Perhaps this weekend you're setting aside the French toast or pancakes and indulging in Huevos Rancheros or Chiliquiles in honor of Cinco de Maya. Or perhaps as spring sets in and the wind blow a little warmer you're envisioning yourself somewhere beachside? Either way, you might want to reconsider your brunch drink of choice and try a Michelada. You might have heard of them before, but do you really know what one is?

South of the border some would consider it to be superior to the Bloody Mary, while still being a true variation. Micheladas are, traditionally speaking, beer, tomato or Clamato juice, with hot sauce, lime, and salt. Like in a bloody Mary the tomato juice serves as the mixer, truly blending well with the carbonation of the beer, the acid of the lime, and the brine of the salt. Not to mention, tomatoes naturally lend themselves kindly to the introduction of the heat of any kind making it not just a beer cocktail, but one that is balanced by all the basic elements: sour, spicy and savory.

Some believe the name Michelada comes from the Mexican slang phrase, "Mi chela helada" which translates to "my cold beer." Regardless of the name's origin it can be rest assured that, should you venture to our southern neighbor, you will see Micheladas beneath most beachside cabanas and in the hands of locals. Different parts of Mexico will prepare the drink differently, each region having their own version of the classic. Some places specifically serve Chaladas, which omit the tomato juice. Some will just be salt and lime. Make sure you ask how your specific bar prepares the drink when you place your order.

Like the Bloody Mary, and the Red Eye (consisting of beer, tomato juice, and an egg,) the Michelada is known for lessening the symptoms of a hangover. Though it may not be a proven fact, you will be hard-pressed to find someone that does not believe in its hair-of-the-dog-like abilities. Despite its morning rescues, the Michelada makes appearances all day long when you're visiting Mexico, as it is just as delicious in the afternoon with a good torta, or in the evening with a good mole.

Beer producers have begun recently to distribute beers containing all the ingredients for a michelada included. The problem is that this limits the specific beer you can choose for your michelada, as only a few manufacturers actually produce these beers. I prefer to make my micheladas with my favorite beer.

1. Michelada Recipe

Ingredients:

1- 12oz beer (any Mexican beer of choice)

2- Dashes Soy Sauce

2- Dashes of Worcestershire Sauce

2- Dashes of Tabasco

1- Tablespoon Chili Powder

2- Key Limes Juiced

1- Cup of Clamato Juice (optional)

Salt

Ice

preparation:

In order to make a michelada, first salt the rim of your glass. Wet the rim or run a lime around it. Then dip it in salt.

Fill with ice and pour in tomato or Clamato juice. You can adjust the amount preferred to taste. Add your spices including celery salt, pepper and onion powder to taste. Finish your michelada by adding Worcestershire sauce, hot sauce, and lime juice and stir gently.

Another great option is to try a fresh, ready-made. These take the guesswork out of figuring out ideal ratios of ingredients and cut the time required to create a michelada. All you do is mix with beer and enjoy it.

Pour your favorite beer over the mixture or michelada mix. Stir your michelada lightly. Put a sliced lime on the rim if you would like, or put in a little extra over the top. Now sit back and enjoy your cool, refreshing Michelada!!

To make the ideal, refreshing michelada every time, try a bottle of Moreneau's Michelada Mix. It is by far my favorite.  Moreneau's is unlike any other michelada mixes because it has tomato juice in the mix for a much richer flavor. Instead of wasting time estimating the right amounts of each ingredient, you just add your favorite beer and enjoy your michelada.

DRINKS

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Japanese recipe: Japanese Oven Baked Flounder fish

baked flounder recipe: Japanese Oven Baked Flounder fish

Prep Time: 20 min

Cooking flounder Time: 30 min

Ingredients:

* 4 flounder fillets

* 1 tablespoon low-fat margarine

* 2 tablespoons sake

* 2 tablespoons light soy sauce

* 2 tablespoons fresh lime juice

* 2 teaspoons minced fresh ginger

* 2 teaspoons sesame oil

* 1 teaspoon honey

* 1 teaspoon lightly toasted black sesame seeds

* 6 ounces shiitake mushrooms, stemmed and thinly sliced

* 4 leeks, green tops only, cut into 1-inch pieces

* 1 large carrot, peeled and cut into 2-inch long matchstick strips

* 1/2 large red pepper, seeded and cut into thin strips

* Steamed rice, accompaniment

* Sauteed Shiitake Mushrooms

Sauteed Shiitake Mushrooms Recipe:

* 2 tablespoons olive oil

* 3/4 cup sliced shiitake mushrooms

* 1 tablespoon sesame oil

* 2 tablespoons light soy sauce

* 2 tablespoon sake

* 4 lemons, zested and juiced

preparation:

Preheat the oven to 375 degrees. Cut 4 large squares of heavy aluminum foil large enough to hold 1 flounder fillet and one-quarter of the vegetables. Lightly put margerine one side of each and set on a work surface.

Lay the fish flat in a baking dish. In a bowl, whisk together the sake, light soy sauce, lime juice, ginger, sesame oil, honey, and black sesame seeds. Pour over the fish and let marinate for up to 45 minutes. Arrange 1 fish fillet on each sheet of aluminum foil and top with one-quarter of the shiitake mushrooms, leeks, carrots, red peppers, and marinade. Wrap tightly and place on a baking sheet. Bake until the fish is cooked through and the vegetables are tender 20 minutes. Remove from the oven and unwrap each package. Transfer the fish and vegetables to 4 large plates and top with the cooking juices. Serve with Sauteed Shiitakes and hot steamed rice.

Sauteed Shiitake Mushrooms:
Place a saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 5 minutes. Add the sesame oil, light soy sauce, sake, and lemon juice and zest and cook for 3 minutes.

SEAFOOD

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