Page 124 - TA Magazine Winter 2022

MAIN C OURSE ENERG Y MAIN C OURSE ENERG Y

GRILLED RED
SNAPPER
(serves 4 to 6)

INGREDIENT S

For the snapper:
3 Tbsp DIY taco seasoning
¼ extra virgin olive oil
1 Tbsp lime juice
1½ lbs red snapper

For the seasoning:
1 Tbsp chili powder
1 Tbsp sea salt
1 Tbsp smoked paprika
1 Tbsp cumin
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp oregano
22 PREP AR ATION 22
Y ANDERSON WINTER 20 resealable plastic bag. Y ANDERSON WINTER 20

1. Add ingredients, along with
118 For the seasoning: 119
oil and lime juice, into a
Shake to combine. Add fish
to marinade and refrigerate
for 30 minutes to 1 hour.
LETTUCE CUPS
C MUSHROOM FAJITAS IN BUTTERHEAD For the snapper: C
TRA (serves 4) 1. Remove from marinade and TRA
place on a grill basket.
INGREDIENT S PREP AR ATION 2. Grill at high heat for 5 to 8
minutes, flipping half-way.
1 medium red onion, sliced For the seasoning: Remove from heat and
3 bell peppers (red, yellow, and green) 1. Add ingredients into a small container let rest for 5 minutes. Remove
16 oz baby bella mushrooms, sliced with a lid. Shake to combine. from grill basket and plate.
4 garlic cloves, thinly sliced Store with the rest of your spices
2 Tbsp extra virgin olive oil and use as needed.
2 Tbsp DIY taco seasoning
1 butterhead lettuce, leaves carefully For the fajitas:
separated, washed, and dried. 1. In a large frying pan or wok,
heat oil over medium-high heat.
For the seasoning: Sauté onions for 2 minutes.
1 Tbsp chili powder 2. Add garlic and cook until aromatic
1 Tbsp sea salt (about 1 minute).
1 Tbsp smoked paprika 3. Add mushrooms and cook for
1 Tbsp cumin 2 minutes then add peppers and cook
1 Tbsp onion powder for an additional 2 minutes.
1 Tbsp garlic powder 4. Mix seasoning in ¼ cup water
1 Tbsp oregano and pour in the mixture. Serve on
lettuce cups.