Recipe Type: Backyard BBQ, Dinner, Fish, Grill, Grill/Barbecue, Healthy, Lunch, Summer
Ingredients: 1 1/2 tsp ground coriander, 1 1/2 tsp ground cumin, 1 1/2 tsp minced garlic, 1 cup Chipotle Pico de Gallo, 1/2 cup Mexican Crema, 1/2 cup vegetable oil, 2 lb mahi-mahi, 3 tbsp lime juice,5 tsp chili powder, 8 flour tortillas, 8 inches in diameter, Salt, to taste, Southwestern Slaw
Stuffed Chicken Breasts
This information is per serving.
Grilled Tenderloin Steaks
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Orange Chiffon Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking