Well, I can hardly believe it, but we are less than 3 short weeks away from the release of The Outdoor Table! Since we are so close, I plan to share a few more sneak peak recipes from the book over the next couple of weeks. Remember, the recipes in the book are exclusive, meaning you won’t find them online! So be sure to pre-order your copy today, so you can get all of the deliciousness this book has to offer.
Now, before I get to the recipe, I wanted to invite you all to my first book signing which is also serving as a release party for The Outdoor Table! This will a be fun, laid back event at Parnassus Books, right across from Green Hills mall.
We will have some delicious refreshments, recipes courtesy of the cookbook, of course, for you to enjoy as well. So help me out on this first one, we would love to have a big turn out for this event! Bring your friends, grab some food and your copy of The Outdoor Table, and make a night of it! Thank you all for your support!
And now back to the recipe! As you may have heard, this cookbook originally started out as a southern book, so many of the recipes do have a southern flair, which I’m actually thrilled about! It really brings some character to the book, and this process made me fall in love with southern food all over again. And no, it’s not all fried chicken and cornbread, although those are included of course! One of my favorite warmer weather dishes is fish tacos, it’s just a go to dinner for me. I really wanted to include a recipe in the book for them, but I wasn’t sure how I was going to make fish tacos southern. And then I thought…Catfish! I didn’t want to fry the fish, because I wanted this to be something quick and light. In fact, that’s how most of the recipes are in this book. Fresh, fast, and colorful!
So, go on and get you some good catfish, maybe even fresh caught if you know a guy, and whip up these southern style fish tacos in no time. You’re gonna love them!
***A note about buying fish: I try to buy my seafood from somewhere that I trust. One thing to remember, fish should never smell fishy, if it does, don’t buy it. Also it’s best to use fresh fish the same day it is bought!
Tennessee Fish Tacos with Creamy Jalapeño Slaw
I call these “Tennessee Tacos,” because you probably won’t find fresh catfish tacos anywhere by the beach. Our ponds and lakes in Tennessee are full of good catfish, usually perfect for frying, but also for grilled tacos.
3 cups thinly sliced green cabbage
3 cups thinly sliced purple cabbage
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon finely chopped jalapeño pepper
2 tablespoons sliced green onions
1/4 teaspoon salt
1/4 teaspoon chipotle chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds catfish filets
For the slaw, place the green and purple cabbage in a large bowl. Mix together the sour cream, mayonnaise, lime juice, jalapeño, green onions, and salt. Pour the dressing over the cabbage, and toss to coat the cabbage completely. Refrigerate the slaw until you are ready to serve.
For the fish tacos, mix together the chili powder, paprika, cumin, and salt. Sprinkle the spice mixture all over the catfish filets.
Heat the grill to medium-high heat. Grill the fish for 3 minutes per side, or until it is flaky. Meanwhile, wrap the tortillas in aluminum foil, and place them on the grill to heat. Remove the fish and tortillas from the grill, and use two forks to flake the fish apart. Assemble the tacos and top them with the slaw.
Makes 4 to 6 servings.
Tip: Be sure your grill is very clean and oiled before grilling this delicate fish.
This is a great dinner recipe that is actually for a side dish and main dish. I made this on WSMV’s More at Midday with Holly Thompson! The prep only takes about 10 minutes and then about 25 minutes of oven time, then you are done!
Maple Roasted Salmon and Veggies
For the Roasted Potatoes and Green Beans
1 lb Red Potatoes
10-12 oz Green Beans, trimmed
1 Tbls Extra Virgin Olive Oil
1 Tbls Balsamic Vinegar
2 tsp Fresh Rosemary, chopped
1 tsp Salt and ½ tsp Pepper
For the Salmon
4, 5-6 oz Filets of Salmon
1 1/2 Tbls Maple Syrup
2 tsp Dijon Mustard
1 ½ tsp Fresh Rosemary, chopped
2 tsp Worcestershire
¾ tsp Salt and ½ tsp Pepper
Preheat Oven to 425 degrees
Toss together all Veggie ingredients on a large sheet pan and set time for 15 minutes.
Meanwhile mix together Maple Syrup, Dijon, Rosemary, Worcestershire, salt, and pepper
Brush or pour mixture over filets in a baking dish.
Once timer has gone over for the vegetables, toss them around and place Salmon in the oven as well. Both should cook for 12 more minutes.
Then remove both from the oven and dinner is done!
I love to make soups when Fall starts, they are easy to make and always comforting on a cool night. I especially love when any meal is comforting but still light. That is exactly what this recipe is! It has lean protein from the Shrimp, whole grains and more protein from the Quinoa, and a little spicey kick from the cajun seasoning. If you want to save a buck, you can certainly use chicken in this recipe instead of Shrimp, just use exactly the same directions as you would with Shrimp.
The best part of this recipe, It’s even better the next day!
Cajun Shrimp and Quinoa Soup
1 Tbls Oil
1 Cup Onion, chopped
3/4 Cup Carrot, chopped
3/4 Cup Celery, chopped
2 Garlic Cloves, minced
1 Can Fire Roasted Tomatoes
1 Quart Chicken or Seafood Stock
1 Tbls Cajun Seasoning
1 Cup Quinoa
12 oz Shrimp, whole or chopped
Salt and Peper, to taste
Optional Tortilla Chips
Soften onion, carrot, celery, garlic, pinch of salt, and pepper in a large soup pot over medium heat for 8 minutes
Next add in the tomatoes, stock, and cajun seasoning, bring to a boil,
Once boiling, reduce to a simmer add in quinoa and Shrimp and cover for 15-20 minutes until quinoa is tender.
Taste for salt and pepper, serve with tortilla chips if desired
Trout is a great fish for grilling and the flavor is mild, not fishy at all. The herb topping is really simple to make and adds a great flavor and texture on top of the fish.
Grilled Rainbow Trout with Herb Crumb Topping
4-6oz Rainbow Trout Filets, skin on
Extra Virgin Olive Oil
1 Cup Fresh Whole Wheat Bread Crumbs, about 3 slices of whole bread processed
4 Anchovy Filets, found near canned tuna in regular grocery stores
1 Tbls Lemon Zest
1 Tbls Lemon Juice
1 Tbls Chives, minced
1 Tbls Rosemary, minced
2 Tsp Garlic, minced
Sea Salt and Freshly Ground Pepper
Place 3 Tbls of olive oil in a skillet over medium heat, add anchovy filets and stir with a whisk until filets begin to sizzle and disintegrate. Reduce heat to medium and add in garlic and lemon zest cook about 1 minute, stirring constantly.
Next add in bread crumbs and herbs tossing until crumbs are all moist and toasted, lastly add in lemon juice, then salt and pepper to taste. Go light on the salt since the anchovies are pretty salty themselves. Set mixture aside.
Preheat grill to medium high heat.
Brush Trout with olive oil on both sides, season with flesh side with salt and pepper.
Place filets skin side down on the grill and cover for about 3 minutes, open and flip flesh side down. Cook for another minute or 2, then remove from grill.
Arrange trout on a platter and top with bread crumb mixture. Serve with Grilled Squash recipe
I am thrilled to announce that my first cookbook, "The Outdoor Table," published by Thomas Nelson Published is available to purchase wherever books are sold! This beautiful book includes 175 EXCLUSIVE recipes, not found on this site, perfect for all of your outdoor entertaining! Find out more and order your copy here...
Hey Y'all! Well I'm a southern gal, raised in Tennessee, where I still live with my husband and baby boy! Creating fresh and simple recipes with a southern flare, while sharing bits of my life with y'all on camera is what this site is all about. Also, my very first cookbook with Thomas Nelson Publishers will be out Spring of 2015, and I just can't wait to share it with you all! Read more about April...